Multi Grain Boulé
Multi grain breads generally have a bit more nutritional value than white bread, a bit more flavor and a bit more texture. I've combined three types of flour from wheat – bread flour, whole wheat flour and cracked wheat flour. Also included are barley flour and whole flax seeds with the optional addition of toasted walnuts and dried cranberries. I baked the boulé in a preheated 6 quart dutch oven to achieve a slightly crisp outer crust.
Equipment
- One 6 to 8 quart dutch oven
- two 1 pound loaf tins
Ingredients
- 4 cups King Arthur Bread Flour (511g)
- 1 & 1/2 cups King Arthur Whole Wheat Flour (164g)
- 1/3 cup cracked wheat flour (43g)
- 1/4 cup barley flour (21g)
- 1/4 cup whole flax seeds (15g)
- 2 & 1/4 tsp active dry yeast (7g) or one packet
- 1 tbsp granulated sugar(12.5g)
- 1 tbsp salt (17g)
- 2 tbsp honey (40g)
- 2 1/4 cups warm water -( 99 degrees) (500ml)
OPTIONAL INGREDIENTS
- 1 cup dried cranberries (145g)
- 1 cup chopped toasted walnuts (110g)
Instructions
- Pour the cracked wheat into a small bowl and add 1/2 cup of the warm water and stir to cover all the grains. This should soak to soften for 15 minutes
- In the bowl of your mixer add about a 1/2 cup of the (white)bread flour, the sugar, the yeast and the remaining warm water. Whisk until you have a smooth, thin batter. Set in a warm spot and allow the yeast to activate. Depending on the temperature this will take between 10 and 15 minutes. You will know when you see bubbles forming in the mixture.
- Add all of your remaining ingredients to your mixing. This includes the cracked wheat that has been hydrating. Be sure to add any remaining water that has not been absorbed by the cracked wheat.NOTE: If you decide to add the optional ingredients – dried cranberries and walnuts, please add those at this time.
- Fit the mixer with the dough hook attachment and turn on to medium speed. Mix for 3 to 4 minutes. The ingredients should be completely combined and starting to pull away from the sides of the bowl.
- Use a plastic dough scraper to scoop the dough onto a lightly floured work surface. Gently knead for several minutes. At this point the dough should be smooth and firm enough to form into a ball.
- Rub a bit of oil on the surface of a bowl that is large enough to hold the dough once it has doubled in size. Place the dough in the bowl, cover with plastic wrap or a kitchen towel. Place in a warm spot.
- Let the dough set until it has doubled in volume. Depending on the temperature of your home the first rising can take between 30 minutes and up to 90.
- Once the dough has risen it is time to shape it into the form for baking. Simply place the dough on a lightly floured work surface and gently form to the shape of your Banneton or final proofing bowl/basket/loaf tins of your choice. If you are using the Dutch Oven now is the time to start heating it. Place the dutch oven on the middle rack of your oven and set the temperature to 400° for Convection and 425° for Standard.
- Your bread dough should just about double in size within 20 to 35 minutes. Once it has reached this point remove the dutch oven from your oven. Place the bread dough on a sheet of parchment, pick up the dough by gripping the edges of the parchment and gently lower into the pot. Replace the lid and bake for 30 minutes.
- Now, remove the lid from the pot and continue to bake for 15 to 20 minutes longer. Remove from the oven when baked and place on a cooling rack. Allow to cool a bit before slicing.