Whole-Wheat Multigrain

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    26

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

Soaked Grains Bring an Added Wheat Flavor to this bread, and the honey contributes a mild sweet note. Bulk fermentation is only 1 to 2 hours because of the inclusion of baker’s yeast, so the bread is suffused with wheat flavor but has little acidity. It is possible to buy grain blends from any number of ingredient suppliers, or you can make your own. Among the various grains and seeds suitable for the soaker are oats, millet, coarse cornmeal, cracked wheat or rye, flaxseeds, barley, sunflower seeds, and sesame seeds. These can be used in whatever combination is desired.

Pre-Fermented Flour: 12%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 10 lb 5 kg 1 lb 50 %
Whole-Wheat Flour 10 lb 5 kg 1 lb 50 %
Grains, Assorted 3.6 lb 1.8 kg 5.8 oz 18 %
Water 15 lb 7.5 kg 1 lb, 8 oz 75 %
Salt .44 lb .22 kg .7 oz 2.2 %
Yeast .2 lb, fresh .1 kg, fresh .1 oz, instant dry 1 %
Honey .6 lb .3 kg 1 oz 3 %
Total Yield 39.84 lb 19.92 kg 3 lb, 15.6 oz 199.2 %

Liquid-Levain Build

Bread Flour 2.4 lb 1.2 kg 3.8 oz ( cup) 100 %
Water 3 lb 1.5 kg 4.8 oz ( cup) 125 %
Mature Culture (Liquid) .48 lb .24 kg .8 oz ( T) 20 %
Total 5.88 lb 2.94 kg 9.4 oz

Soaker

Grains, Assorted (See HeadNote) 3.6 lb 1.8 kg 5.8 oz (1⅜ cups) 100 %
Water 4.32 lb 2.16 kg 6.9 oz ( cup) 120 %
Total 7.92 lb 3.96 kg 12.7 oz

Final Dough

Bread Flour 7.6 lb 3.8 kg 12.2 oz ( cups)
Whole-Wheat Flour 10 lb 5 kg 1 lb (4⅜ cups)
Water 7.68 lb 3.84 kg 12.3 oz ( cups)
Salt .44 lb .22 kg .7 oz (1 T + ½ tsp)
Yeast .2 lb, fresh .1 kg, fresh .1 oz, instant dry (1 tsp)
Honey .6 lb .3 kg 1 oz (1 T + 1 tsp)
Soaker 7.92 lb 3.96 kg 12.7 oz (all of above)
Liquid Levain 5.4 lb 2.7 kg 8.6 oz (all less T)
Total 39.84 lb 19.92 kg 3 lb, 15.6 oz

Method

  1. Liquid Levain: Make the final build 12 to 16 hours before the final mix, and let stand in a covered container at about 70°F.
  2. Soaker: Pour water over the grain blend, mix thoroughly, and cover with plastic to prevent evaporation. If particularly coarse grains are used, such as cracked wheat or rye, millet, coarse cornmeal, or barley, first boil the water and then pour it over the grains. Some or all of the dough’s salt can be included in the soaker to inhibit enzymatic activity. Make the soaker right after the final build of the levain, cover the container with plastic, and let stand at room temperature.
  3. Mixing: Add all the ingredients to the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes. Check the hydration, adding water if necessary to achieve a dough of medium looseness. Turn the mixer to second speed and mix for 2½ to 3½ minutes. The dough should have a moderate gluten development. Desired dough temperature: 76°F.
  4. Bulk Fermentation: 1 to 2 hours.
  5. Folding: If the bulk fermentation will last 2 hours, fold after 1 hour.
  6. Dividing and Shaping: Divide the dough into 1.5-pound pieces; shape round or oblong.
  7. Final Fermentation: Approximately 1 hour at 76°F.
  8. Baking: With normal steam, 460°F for 40 to 45 minutes. The oven temperature can be lowered by 15° to 20°F partway through the bake if the bread is taking on color too quickly.