Bake - Bread - MultigrainBread

Multigrain Bread

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Ingredients

Ingredients	Quantity
Multigrain flour	200g
Wheat bran (available under organic brands at the supermarket or simply sieve regular atta to get coarse bran)	60g/2 tbsp
Coarsely ground breakfast oats	25g
Fresh or instant yeast	20g
Sugar/raw sugar/honey	5g
Mixed seeds (use flax seeds, sesame seeds, poppy seeds, pumpkin seeds, sunflower seeds, melon seeds (magaj), etc.)	35g
Butter or olive oil	90g
Salt	5g
Lukewarm water (more or less as required)	180 ml
A little extra flour	for dusting

Servings

Serving	4
Idle Time	10-12 hrs
Preparation Time	20 Mins
Cooking Time	30 Mins

Method

• Mix the yeast and sugar with the lukewarm water and keep aside until frothy. Place the flours, ground oats, seeds, and bran in a large mixing bowl.
• Add the frothed yeast mixture to the flours and with a firm hand, bring the dough together, adding more water a tablespoon at a time, if required, to make a soft dough somewhat the consistency of a chapatti dough.
• Tip onto a work surface and knead for 4-5 minutes, using the heel of your hand to push the dough further away from you and then bringing it back. This will help elongate the gluten strands.
• Rub the salt and butter together on the work surface until the butter feels light. If you’re using olive oil, you can skip the rubbing and simply mix the two together
• Knead the dough into the fat and salt mixture to incorporate. Knead for 3-4 minutes until the work surface and your hands look clean (indicating that the fat has been absorbed) and the dough feels springy to touch.
• Return to the mixing bowl and cover with a plastic wrap or damp kitchen towel and leave to rise for 40 minutes to an hour in a warm spot. This dough will rise considerably but not quite double. However, if you have the time, make the dough and refrigerate overnight or for 8-10 hours at least. This will help achieve an airier crumb due to enhanced yeast activity.
• If you have refrigerated the dough, bring it to room temperature (about 2 hours on the countertop) before proceeding with the recipe. Else, proceed as follows:
• Punch the dough to degas it and knead it briefly on a lightly floured work surface.
• Shape the dough into a ball, rolling it on the counter with gentle pressure to achieve a taut surface, tucking and turning as you go.
• Place on a lightly greased and floured baking sheet and leave to rise again for 30-40 minutes, misting the top lightly with water to prevent drying.
• Just before baking, dust the top of the boule with flour. Using a razor blade or very sharp knife dipped in flour, make a quick and shallow cross incision on the top of the dough.
• Bake in a preheated oven at 200 degrees centigrade until well browned on top and hollow when tapped.Cool completely on a wire rack before slicing.

Recipe Tips

• multigrain atta can be prepared at home with the different flours. 150 grams coarsely milled Punjabi chakki style atta + 50 grams ragi and/or corn and/or jowar/bajra atta and/or brown rice flour in a combination of your choice