Five-Grain Bread

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    33

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

HERE IS ANOTHER HEARTY GRAIN BREAD, flecked with color, high in fiber, great in taste. The grains total 40 percent of the flour weight, and contribute significantly to flavor and nutrition. They also hold quite a lot of moisture, which helps to extend the fresh life of the bread. Grain types and percentages in the soaker can be altered, as long as the overall hydration remains balanced. If the dough is refrigerated overnight (which it seems to favor), be sure to degas it 2 or 3 times as it cools.

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
High-Gluten Flour 10 lb 5 kg 1 lb 50%
Whole-Wheat Flour 8 lb 4 kg 12.8 oz 40%
Whole-Rye Flour 2 lb 1 kg 3.2 oz 10%
Rolled Oats 2.4 lb 1.2 kg 3.8 oz 12%
Flaxseeds 2.4 lb 1.2 kg 3.8 oz 12%
Wheat Bran 1.6 lb .8 kg 2.6 oz 8%
Cornmeal 1.6 lb .8 kg 2.6 oz 8%
Water 18 lb 9 kg 1 lb, 12.8 oz 90%
Vegetable Oil 1 lb .5 kg 1.6 oz 5%
Eggs 2.4 lb 1.2 kg 3.8 oz 12%
Salt .56 lb .28 kg .9 oz 2.8 %
Yeast .5 lb, fresh .25 kg, fresh .26 oz, instant dry 2.5 %
Total Yield 50.46 lb 25.23 kg 5 lb, 2 oz 252.3 %

Soaker

U.S. Metric Home Baker’s %
Rolled Oats 2.4 lb 1.2 kg 3.8 oz (1⅛ cups) 30%
Flaxseeds 2.4 lb 1.2 kg 3.8 oz (¾ cup) 30%
Wheat Bran 1.6 lb .8 kg 2.6 oz ( cups) 20%
Cornmeal 1.6 lb .8 kg 2.6 oz ( cup) 20%
Water 10 lb 5 kg 1 lb (2 cups) 125%
Total 18 lb 9 kg 1 lb, 12.8 oz

Final Dough

High-Gluten Flour 10 lb 5 kg 1 lb (3⅝ cups)
Whole-Wheat Flour 8 lb 4 kg 12.8 oz (2⅞ cups)
Whole-Rye Flour 2 lb 1 kg 3.2 oz ( cup)
Water 8 lb 4 kg 12.8 oz (1⅝ cups)
Vegetable Oil 1 lb .5 kg 1.6 oz (3 T + 2 tsp)
Eggs 2.4 lb 1.2 kg 3.8 oz (2 Eggs)
Salt .56 lb .28 kg .9 oz ( T)
Yeast .5 lb, fresh .25 kg, fresh .8 oz, instant dry ( tsp)
Soaker 18 lb 9 kg 1 lb, 12.8 oz (all of above)
Total 50.46 lb 25.23 kg 5 lb, 2 oz

Method

  1. SOAKER: Prepare a cold soaker by stirring the rolled oats, flaxseeds, wheat bran, and cornmeal into the soaker water. Cover the bowl with plastic to prevent moisture loss. In particularly hot weather, some or all of the dough salt can be added to the grains to deter enzymatic activity from commencing.
  2. MIXING: Place all the ingredients in the mixing bowl, including the soaker. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate the ingredients thoroughly. The dough should have a medium consistency. Turn the mixer to second speed and mix for 3 to 3½ minutes, until the gluten network has been fairly well developed. Desired dough temperature: 76°F.
  3. BULK FERMENTATION: 2 hours (or overnight retarding).
  4. FOLDING: Fold the dough once, after 1 hour.
  5. DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces (or make rolls with smaller pieces). Preshape lightly into rounds and place on a lightly floured work surface, seams up. Cover the rounds with plastic. When the dough has relaxed sufficiently, shape it into tight round or oval loaves. Place the loaves in floured bannetons and cover with baker’s linen and plastic.
  6. FINAL FERMENTATION: 1 to 1½ hours at about 76°F.
  7. BAKING: With normal steam, 460°F. Although there are no raisins or other sweeteners in the bread, the eggs and oil contribute color, so the oven may need to be lowered by 10° to 20°F partway through the bake. Loaves scaled at 1.5 pounds will take approximately 40 minutes to bake, with round loaves taking slightly longer than oblong ones.