No-knead Multi-grain Bread

2012-02-10 23:55:09 UTC

Ingredients:

Dry Ingredients
2.9 pound Flour, all-purpose
0.5 pound Multigrain blend
0.16 pound Rice, Brown cooked
15.0 gram Yeast

Liquid Mixture
0.16 pound Cracked Wheat
2.45 pound water
0.16 pound Sugar, brown
45.0 gram Buttermilk Powder
0.25 pound Honey
23.0 gram salt

ThermoMix Recipe
370.0 gram water
24.0 gram Sugar, brown
15.0 gram Buttermilk Powder
40.0 gram Honey
8.0 gram salt
24.0 gram Cracked Wheat
525.0 gram Flour, all-purpose
75.0 gram Multigrain blend
24.0 gram Rice, Brown cooked - optional
6.0 gram Yeast, Instant

Instructions:

Soak the cracked wheat in the water overnight.

Add remaining Liquid Mixture ingredients to the cracked wheat and water, mixing till the ingredients disolve.

Mix the dry ingredients together to distribute the rice and yeast.

This can be done right in the dough box.

Pour the liquid into the dry mixture

Mix the dry and liquid mixtures, following the detailed instructions for the no-knead baguette.

After 20 minutes, stretch the dough, following following the detailed instructions for the no-knead baguette.

After another 20 minutes, stretch the dough again.

After yet another 20 minutes, stretch the dough yet again.

Let dough ferment for 2 and a half hours. It should raise nicely.

Turn the dough out onto a table, size and shape. In the picture there are eight 5 oz. rolls. If you make such rolls out of the entire dough, you should get about 21.

Or, you can shape them, and put them in a loaf pan. These are 2 pound loaves, but the pans are a little bigger. If you go about 1.65 pounds, you should get about 4 loaves.

Spray the dough with water, and sprinkle with poppy seeds.

Allow to raise till doubled in bulk, about an hour.

Bake in a pre-heated 350 degree oven, time appropriate to the size being baked. The rolls took about 20 minutes, the bread about 40. Turn out onto a rack and cool.

ThermoMix:

Place the first 6 ingredients (of the ThermoMix ingredient list) into the TM and process at speed 2, reverse, for 5 minutes.

Add remaining ingredients and process at speed 4 for 5 seconds. Then set to knead for 6 minutes.

Four your work surface very well.

Turn the TM pitcher upside down on the floured work surface. Release the base and allow dough to fall onto floured work surface. Using a spatula, remove the blade from the dough, scraping dough bits off the blade and out of the TM bowl.

Flour the top of the dough

Pat out the dough

Fold the dough.

Allow dough to rise for 45 minutes.

Fold the dough again

Place in a bread pan. Allow to rise. Length of time depends on many factors, but will be at least an hour. It's ready when it's ready. That means light touch leaves a dent in the dough.

Preheat oven to 350 while dough rises.

Wet top of dough with water and sprinkle poppy seeds over top.

Bake for about 40 minutes at 350, or until internal temp is above 190.

Allow to cool.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/507

Recipes On Rails: New Recipes tagged with thermomix,artesian,no-knead

No-knead Multi-grain Bread