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.
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.
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