Food recipes
Multigrain Loaf (By the Canadian Living Test Kitchen)
Multigrain Loaf (By the Canadian Living Test Kitchen) Ingredients: wheat flours, bread, unenriched water, bottled, generic honey salt, table sugars, granulated water, bottled, generic leavening agents, yeast, baker's,...
Multigrain Loaf (By the Canadian Living Test Kitchen)
Ingredients:
wheat flours, bread, unenriched
water, bottled, generic
honey
salt, table
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flours, bread, unenriched
Directions:
Preparation:
Starter: In large bowl, dissolve sugar in warm water.
Sprinkle in yeast; let stand until frothy, about 10 minutes.
Stir in flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes.
Cover with plastic wrap; let stand in warm place until bubbly and puffy, and wheaty aroma develops, 8 to 12 hours.
Stir in 3-1/4 cups (800 mL) of the flour, warm water, honey and salt to make soft sticky dough.
Turn out onto generously floured surface; knead, dusting with as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 8 minutes.
Form into ball; place in greased bowl, turning to grease all over.
Cover dough with plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Grease 9- x 5-inch (2 L) loaf pan; set aside.
Punch down dough.
Shape into ball; cover and let rest for 10 minutes.
Press into 11- x 8-inch (28 x 20 cm) rectangle.
Starting at short end, roll up into cylinder; pinch along bottom and ends to seal.
Fit, seam side down, into prepared pan.
Cover with clean tea towel and let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Topping: Dust top of loaf with flour.
Slash top lengthwise down centre, starting and ending about 1 inch (2.5 cm) from edges of pan.
Bake in centre of 375F (190C) oven until instant-read thermometer registers 215F (102C) and loaf is golden and sounds hollow when tapped on bottom, 50 to 60 minutes.
Transfer to rack; let cool.
Additional Information
Variations
Unbleached White Loaf:
Replace multigrain bread flour with unbleached white bread flour.
Replace buckwheat honey with mild liquid honey.
Whole Wheat Loaf:
Replace multigrain bread flour with whole wheat bread flour.
Ingredients:
wheat flours, bread, unenriched
water, bottled, generic
honey
salt, table
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flours, bread, unenriched
Directions:
Preparation:
Starter: In large bowl, dissolve sugar in warm water.
Sprinkle in yeast; let stand until frothy, about 10 minutes.
Stir in flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes.
Cover with plastic wrap; let stand in warm place until bubbly and puffy, and wheaty aroma develops, 8 to 12 hours.
Stir in 3-1/4 cups (800 mL) of the flour, warm water, honey and salt to make soft sticky dough.
Turn out onto generously floured surface; knead, dusting with as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 8 minutes.
Form into ball; place in greased bowl, turning to grease all over.
Cover dough with plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Grease 9- x 5-inch (2 L) loaf pan; set aside.
Punch down dough.
Shape into ball; cover and let rest for 10 minutes.
Press into 11- x 8-inch (28 x 20 cm) rectangle.
Starting at short end, roll up into cylinder; pinch along bottom and ends to seal.
Fit, seam side down, into prepared pan.
Cover with clean tea towel and let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Topping: Dust top of loaf with flour.
Slash top lengthwise down centre, starting and ending about 1 inch (2.5 cm) from edges of pan.
Bake in centre of 375F (190C) oven until instant-read thermometer registers 215F (102C) and loaf is golden and sounds hollow when tapped on bottom, 50 to 60 minutes.
Transfer to rack; let cool.
Additional Information
Variations
Unbleached White Loaf:
Replace multigrain bread flour with unbleached white bread flour.
Replace buckwheat honey with mild liquid honey.
Whole Wheat Loaf:
Replace multigrain bread flour with whole wheat bread flour.