Multigrain wholemeal bread
- Difficulty: Easy
- Prep time: 1 ½ hour + 2 ½ hours of leavening
- Serves: 6 people Serves
- Cost: Low
- Note: Multigrain wholemeal bread can be an impressive appetizer if accompanied by Philadelphia and salmon. A flavorful substitute for the classic bagel.
Ingredients
- 225 g soft wheat
- 75 g sifted soft wheat
- 75 wholemeal spelt
- 205 g water at room temperature
- 1,75 g dry brewer's yeast
- 5 g honey
- 65 g mixed seeds
- Salt to taste
PREPARATION
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Pass the soft wheat and wholemeal spelt with Faribon 600 or Faribon 600 P;
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Prepare the planetary mixer with the leaf and pour the soft wheat flour, the wholemeal one and the spelt flour;
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Combine the yeast and honey;
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Start the planetary mixer at low speed, adding the water a little at a time;
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Knead for about 10 minutes;
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When the dough is homogeneous, remove the leaf and mount the hook;
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While kneading at medium speed, add 50 g of mixed seeds and knead for 2-3 minutes, until they are well blended with the mixture;
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Lastly add the salt, continuing to knead for at least 5 minutes, until the mixture is strung on the hook;
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Collect the dough and give it the shape of a ball. Place it in a large bowl and let it rise in the oven off, with the light on for about an hour and a half, until the volume is doubled;
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Transfer the dough to a lightly floured pastry board and spread it lightly with your hands;
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Give a reinforcing fold and repeat the operation bringing the external parts of the dough inwards, until you have six-folds, then form a loaf and transfer it to a perforated pan for the second leavening, always in the oven off and with the light on, for at least an hour;
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Once the second leavening is complete, make diagonal cuts on the surface of the bread and sprinkle it with water;
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Sprinkle the surface of the loaf with the remaining 15 g of mixed seeds and bake at 170 ° C for 45 minutes.
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