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Multigrain Loaf

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Ingredients
  Wholemeal bread flour 12 Ounce (30 Gram)
  Flour 8 Ounce (250 Gram)
  Rye flour/Barley flour 4 Ounce (125 Gram)
  Salt 2 Teaspoon
  Castor sugar 1 Teaspoon
  Warm water 17 Fluid Ounce (500 Milliliter)
  Egg glaze 2 Tablespoon (Malt Extract)
  Egg 1
  Milk 2 Tablespoon
Directions

1. Put the flours, yeast, salt, sugar, oats and seeds in the bowl of a food mixer. Add the water and malt extract, and with the mixer set to low work the ingredients until they just come together.
2. Increase the speed to high and knead the dough for 8-10 minutes until smooth and elastic.
3. Shape the dough into a ball and put in an oiled bowl, cover with a tea towel and leave to rise in a warm place for 1/2-2 hours or until doubled.
4. On a lightly floured surface, knock back the dough, divide in two and shape each half into an oval. Press into 2 lightly oiled 1 kg (2 lb) loaf tins, cover with oiled clingfilm and leave to rise for a further 30 minutes until the dough reaches the tops of the tins.
5. Brush the dough with egg glaze, scatter over some extra oats and seeds and bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 15 minutes, reduce oven to 200°C (400°F), Gas Mark 6 and bake for a further 15 minutes until risen and golden. Remove bread from the tins and tap gently underneath, if it sounds hollow the bread is cooked, if not return to the oven for a further 5 minutes and test again. Transfer cooked breads to a wire rack to go cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Grain
Interest: 
Healthy
Cook Time: 
30 Minutes

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