Five Grain Bread
I made five-grain bread with four kinds of grains, whole wheat flour, and whole rye flour. The taste is savory. I don't think it's easy to make this bread on a cold day like this these days. It wasn't easy to set the temperature of the dough. The dough temperature is mainly set by the temperature of the water that goes in, but there is little liquid in the recipe except for the water that goes in to soak the ingredients, so I heated up the oil that goes into the microwave. But it wasn't enough to adjust the overall dough temperature to the desired temperature. The bread made like that was delicious with savory crust and chewy crust. The taste of cornmeal and flaxseed that can be chewed was also good. Instead, the newly tried coupe went in timidly and the completed bread shape looks timid like me..Let's make five grain bread
3 serving
Within 999 minutes
초록바람N
Ingredients
  • oatmeal
    30g
  • Flaxseed
    30g
  • Water
    225g
  • Strong flour
    125g
  • whole wheat flour
    100g
  • Flour
    25g
  • Cooking oil
    13g
  • egg
    30g
  • Salt
    7g
  • Instant Dryist
    2g
Cooking Steps
STEP 1/14
Put 4 grains and water in a bowl to soak beforehand..
STEP 2/14
Let it soak overnight. When it's soggy, it's soggy that it covers the bowl with a lid to prevent loss of moisture
STEP 3/14
These are all the grains that were soaked the next day. The water is almost gone, and it's getting tight.
STEP 4/14
Place all ingredients in a mixing bowl and cook for 2 minutes and 30 seconds on the first step of the kneading machine. At this time, the dough should have a medium degree of slack. I think it'll be good if you adjust the moisture to the point where it's moist. When it becomes a lump, raise it to two levels and turn it around for four to five minutes
STEP 5/14
At this time, the temperature of the finished dough should be about 24 degrees. As I explained earlier, there was almost no liquid in it except for water called grain, so I heated the oil to about 63 degrees, and even so, the dough temperature was 20 degrees. If the dough temperature is low, you can give the first fermentation time longer. First fermentation takes about 2 hours at 24 degrees . The recipe is 2 hours, but I made it for 2 hours and 20 minutes. Fold it once an hour after fermentation begins
STEP 6/14
The photo will be taken an hour and 10 minutes after the fermentation.
STEP 7/14
I folded it once an hour and 10 minutes after it started to ferment. Fold the picture.
STEP 8/14
The picture is after the first fermentation of about 2 hours and 20 minutes.
STEP 9/14
When the first fermentation is completed, make a strong caustic shape and give it a medium fermentation for 10 to 15 minutes
STEP 10/14
I got a plastic surgery in the shape of a cylinder.
STEP 11/14
Put the plasticized dough in half a barrel..
STEP 12/14
Do the second fermentation at 24 degrees for 1 hour to 1 hour and 30 minutes
STEP 13/14
After the second fermentation, sprinkle the dough with the powder and add the calgum..
STEP 14/14
Bake it at 238 degrees in the oven that gave you steam. The color of the bread changes quickly with eggs and vegetable oil, so lower it by 6 to 11 degrees in the middle of baking.
I'm a steamless oven, so I preheat the brass ball and cast iron pan to the highest oven temperature 30 minutes before fermentation, then place the dough on the cast iron pan, put two small ice cubes on it, cover it, bake it at the highest temperature for 15 minutes, and bake it 220 degrees down for the remaining 13-15 minutes. After completing the , cool it down in the cooling net.
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