Multi-Grain Boules by Elizabeth Saede
2 cups HOT water 2
½ tsp. kosher salt (or 1 ½ tsp. plain salt)
1 cup uncooked oatmeal – any
type 2 TBS.
molasses
1 cup cooked quinoa (or 1 cup
whole wheat flour) 3 TBS. honey
1 TBS. active dry yeast 3-4
cups of bread flour
2 TBS. vegetable oil
Place oatmeal, cooked
quinoa OR whole wheat flour, salt, molasses, honey & oil in a bowl or
stand mixer. Pour boiling water over it,
stir well & let rest a couple minutes until only slightly warm. Add yeast & mix well.
Switch to dough hook & gradually
add bread flour until the dough starts to pull away from the sides of the bowl.
The dough should still be a
bit sticky and NOT at all dry.
*** The amount of flour you
use will vary depending upon weather and the ingredients you use.
If mixing by hand, turn dough onto floured board to knead.
Fold
dough onto itself to get flour on all sides.
Press
dough with heel of hand. Turn 90 degrees
and press again.
Continue
for about 3 minutes or until dough springs back when gently pressed.
Add
more flour to the board if necessary to prevent sticking.
***
If you are using a stand mixer with a dough hook, you can skip these steps as the
dough is kneaded during the mixing process.
Place dough in clean bowl,
cover with plastic wrap & let sit in a warm, draft-free place until doubled
in size. This might take up to an hour
in cool weather or less time if room is warm.
Punch down dough with fist
and gently press out bubbles.
Cut dough into 4 equal pieces
and shape each into a round ball.
Place all four in an offset
pattern on a full-sized baking sheet (12x17”) with a Silpat liner or parchment
paper lining. 4
For extra texture &
crunch, sprinkle liner generously with cornmeal before placing bread dough on
it.
*** If you used enough flour
the loaves will be stiff enough to rise mostly upward & fit all 4 on a
single lined sheet pan without baking into each other. They should be fairly round when done. If your pans are smaller than 12x17 it will
be necessary to bake the bread on two pans in batches or on two racks at the
same time but then switch them front to back/ up & down half way during
baking.
Let dough rest uncovered for
about 30-45 minutes or until almost doubled in size. They should start to have a rounded shape to
them. They puff up and round more once
in the hot oven.
Preheat oven to 400 degrees.
Place in oven and bake for 40-50
minutes or until loaf sounds hollow when gently tapped on the bottom.
*** 35 minutes with a
convection oven. TURN PAN AROUND HALFWAY DURING BAKING.
Cover bread with aluminum foil during last 10
minutes if loaves seem to be getting too browned on top.
Remove from oven & cool completely
on wire rack before cutting.
*** Makes 4 small round “boule” loaves and takes
an average of 2-2 ½ hours to complete.
ADVANCED BAKING NOTES:
- All-purpose flour may be used successfully in place of bread flour
but will not have quite the same slightly-spongy interior. Bread flour has more gluten in it which
results in a better interior structure of the loaves.
- Once you are comfortable with this technique, you may add seeds,
nuts or substitute other types of flour to create your own masterpiece but
make certain about half of the flour is white or the resulting bread may
be very dense.
- If you have extra time, reduce the yeast by half and double the
rising time for better tasting bread.
SERVING IDEA:
Grill sliced pieces of this
bread, spread with a bit of softened plain goat cheese & drizzle with honey
for a heavenly snack or light dinner
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