Monday, May 11, 2015

Multigrain Rye Bread 杂粮裸麦面包

Looking back my bread baking history, I have never tried making Rye bread until last week when my buddy friend came over to visit me in Jakarta. She has so much love for eating bread that she has no qualms about eating it over and over if she were to be served with bread everyday.

All thanks to her encouraging support and feedback that I finally get to experiment making this almost 'no knead' sort of bread. I have adapted this recipe from Alex Goh's Magic Bread book. A wonderful recipe with minimal fuss and shorter preparation time. 


杂粮裸麦面包
Multigrain Rye Bread


Ingredients
(A) 80g Bread Flour
       55g Boiling Water

(B) 200g Bread Flour
         60g Wholemeal Flour
         60g Rye Flour
           8g Salt
           4g Instant Yeast

(C)  1 Tsp Golden Castor Sugar
       210g Cold Water

(D)  30g Water
        15g Sunflower Seeds
         30g Flaxseeds
         20g Rolled Oats
         20g Pumpkin Seeds



Directions

Combine boiling water from (A) with bread flour until well blended to form a dough. Cover and set aside to cool. Store into refrigerator for at least 12 hours before using.

Mix (D). Set aside for 30 mins.
Combine all ingredients from (B) into the bowl of a stand mixer with dough hook and mix until all ingredients are well combined. Add (C) and continue kneading to form an elastic dough. Add in (A) and continue kneading on slow speed until well combined. Add more water wherever necessary.

Add in (D), and mix for another 5-10 mins until well incorporated.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth and allow the dough to proof for an hour or until the dough doubled in size. 

Punch down the dough. Divide dough into 3 equal portions and mould it round. Let it rest for 10 minutes.

Mould it round once again. Arrange the dough onto a greased baking pan and sprinkle the surface with water and thereafter coat the surface with some bread flour and allow to proof for another 40 mins to 1 hour.

Cut a few lines across the  top of the bread with a sharp knife.

Bake the bread in a preheated oven at 200C degrees for 25 mins.





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