Whole grain Bread

Instructions

1 Approx. 12 hours before you're ready to bake the bread, mix the pre-ferment. In
the bowl of a stand mixer, combine the pre-ferment ingredients. Cover and allow
to sit for 8-10 hours.
2 In a measuring cup, measure out and warm 1 1/2cups of Whey. Add the oats and
flax meal to the whey and stir. Allow to sit for 5 minutes to rehydrate.
3 In another measuring cup, add the remaining whey (which should be roughly
2/3cup) warmed. Stir in the yeast and honey. Allow to sit until the yeast starts
to bubble. About 5 minutes.
4 Uncover your pre-ferment. Add the 2 3/4cups of flour, salt, oat mixture and
yeast mixture into the bowl. Attach a dough hook and slowly mix for about 30
seconds to avoid flour spraying everywhere.
5 Then increase the mixer speed slightly until a ragged, not fully mixed dough
forms. Add in the mixed seeds/grains and allow to mix in slightly.
6 Increase the mixer speed one or two more notches (on my Kitchen Aid the speed I
set it to is 4.5) and Knead the dough until it's smooth and elastic. This
normally takes about 8-10 minutes. Remove the dough hook, cover the bowl and
allow to rise for about 2 hours, or until at least doubled in size.
7 Before the rising time is done, Heat your oven to 425F, and place your dutch
oven inside to warm up. Once the oven is hot and the dough has risen, tip the
dough out of its bowl onto a floured counter and shape it into a nice ball.
8 Sprinkle cornmeal on the bottom of the dutch oven, and carefully transfer your
dough into it. Replace the lid, and put it back into the oven. Bake with the lid
on for about 20 minutes. Remove the lid and bake for another 25 minutes more or
until the loaf is crusty, deep golden and sounds hollow when you tap a finger on
the bottom. Your house will also smell delicious!
9 Once done, remove from the dutch oven and allow to cool on a rack before
slicing. This loaf freezes well, so if you aren't a huge bread fiend I suggest
letting it cool, slicing it completely and putting the sliced loaf into a bag in
the freezer. That way you can take out one slice at a time for toasting.

Whole grain Bread

Course:

Keywords:

🧂 Ingredients

Instructions

Whole grain Bread

Course:

Keywords:

🧂 Ingredients

Instructions

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