This is a lot like the 100% whole wheat bread - soft, airy, and flavorful - with the addition of mixed whole grains.
Yield: 4 loaves
60 g Yeast
850 g Water (tepid)
600 g Bread Flour
600 g Whole Wheat Flour
70 g Sugar
20 g Salt
50 g Shortening or Butter
50 g Milk Powder
120 g Molasses
180 g 6 Grain Cereal
1. Make a yeast slurry in a small mixing bowl.
2. Sift bread flour and place both flours on top.
3. Place the rest of the ingredients on top of the flour.
4. Using a dough hook mix on 1st speed until blended.
5. Turn the mixer to 2nd speed and mix to the clean up stage (approx 5 minutes).
6. Remove from the mixer, round up the dough and let rest for 40 minutes.
7. Punch the dough down, scale 4 x 600 g pieces, round up and let rest for 10 minutes.
8. Make up free form loaves, place on paper lined baking trays dusted with bran.
9. Egg wash and proof to 75% of its original size
10. Bake at 395F for approximately 30 minutes (until inside reaches 200F).
Notes:
-When using whole grains, they will absorb some more moisture as the dough sits and rises. Thus the dough will/ should be a bit moister than usual to begin.
-Try adding Red River Cereal instead of the 6 grain mix