Whenever multi-grain bread is mentioned, a loaf of hard, heavy, solid bread jumps into mind. This is a bread I’ve created to change that stereo type of image of multi-grain bread. The inside texture is so soft and smooth, that it will keep people coming back for more.
A Ingredients
Bread flour 200 g
Flaxseed multi-grain mix* 50 g (recipe follows)
Water 80 g
Egg 1 piece
Salt ½ teaspoon
Sugar 30 g
Dry yeast 1 teaspoon
B Ingredients
Butter, softened 10 g
Cream cheese 10 g
Pepitas 10 g
C Ingredients
Egg white 1 piece
Water 2 teaspoon
1. Put A Ingredients in a bread machine, wet first, then dry ingredients, yeast goes on top, press the dough cycle. When the dough is formed, add the butter and cream cheese, using a butter knife, gently rub the butter and cream cheese onto the dough. Add the pepitas at the last 5 minutes of mixing, and when the bread dough cycle is completed, take out the dough and form a ball. Cover and let rest for 20 minutes.
2. Weight and roll and dough up and place in appropriate bread molds, let rise again for about 40 minutes. Meanwhile, beat C ingredients in a small bowl.
3. Preheat oven to 350 degrees, brush the C Ingredients onto the top of the dough, then bake for 14-16 minutes. Cool before slicing.
*Flaxseed Multi-Grain Mix
A Ingredients
White sesame 10 g
Flaxseed 10 g
Oats 5 g
B ingredients
Flaxseed 1 teaspoon
Sliced almonds 2 teaspoon
Oats 2 teaspoon
Wheat bran 3 teaspoon
Cashew pieces 3 teaspoon
Direction:
1. Grind A ingredients in a mortar and pestle, then add to B ingredients.
2. Toast the grain mixtures in a dry skillet for a couple of minutes to release the fragrance of the grains and nuts.
Serving: about 50g
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