Sunday, May 15, 2011

Hamelman's 5 Grain page 129

This bread turned out really well.  I used fresh ground Hard Winter White Wheat, Flax Seeds, an 8 grain cereal mix, Oat Groats, Sunflower seeds, but had to leave out the rye chops which were not available here.  I got a lame for Mothers day from Breadtopia, which is making a huge difference in my slashes.  It just looks so much better!

The crumb came out light, with nice size holes evenly spread throught.  Overall, it looks pretty with all the little seeds showing. 

Everything in it's place, which always helps me not forget things like salt!

Here are all the grains together in the bowl of water.  Just looked pretty!

Mixed all together ready to autolyse for 1/2 an hour.

Kneaded the dough for 4 minutes, and it was one of those days that the bread just came together really well.

This is where I realized I forgot the salt.  I went ahead and kneaded the dough for a couple minutes, then allowed it to rise for another hour.

I shaped the dough and put it into my clay baker.  This is a really awesome tool for making artisan breads.  I put it into the oven while the oven and it are cold, then turn the oven on to 425* and bake for 40 minutes.  Take the lid off and bake 5 minutes if it's not brown enough. 

Aren't all those nuts and seeds pretty looking?  We really enjoyed this loaf, can't decide though if it will be one my make again list.  I think I should have used some rye flour in place of the regular flour.  I didn't use any bread flour, or ap flour though.  It was 100% fresh ground whole wheat.
I am working with a group of baker's which call themselves Mellow Baker's and we are baking from a book called, Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman.  Come check the forum out, it's a pretty laid back group who bakes what they can when they can with no time pressure's on them.  There are a few recipes that are suggested for each month, and we simply bake the ones that we want to.

11 comments:

  1. How beautiful. Was it crunchy? Looks so good.
    I have been looking at that Mellow Baker's for a few days. Don't have the book and can't decide if I want to get it. :)
    I just joined another challenge here:
    http://somethingtosavor.blogspot.com/2011/05/wgb-challange.html
    I did the BBA challenge and got half way through and got busy and never got back to it.
    Will be following you,
    Susie

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  2. I highly recommend the book. It's more than just recipes, gives you a lot of information that is hard to find elsewhere. Rather like an everything you wanted to know book. I think mine was under $30 at Amazon.

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  3. I was wondering if your bread was crunchy? :)
    I just ordered the book through Walmart and got it for $26
    :) Thanks,
    Susie

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  4. Oh, I'm sorry I missed that! The seeds in the crust are a little bit crunchy, but the soaking really helped. I normally don't care for seeds getting stuck in my teeth, so if I can eat it and not complain that is a good sign. The crust was a little like a good french bread would be, the kind that uses steam to create that special crusty exterior. I also let the bread cool in the oven when it reached 195* to help it form a better crust, so I simply turned off the oven and went for a walk. Thirty minutes later I came back and took it out of the pan to cool covered by a cloth.

    Hope to see you join Mellow Baker's, they are such good people and bake some of the most awesome breads too!

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  5. Ah thanks for letting me know. I don't like crunchy breads.........well the crust is nice when it is like that though. :)
    I did join Mellow Baker's and posted my first post.
    Thanks,
    Susie

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  6. Just a thought, my regular flax seed bread uses ground flax instead. I like that a lot better.

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  7. Ah yes. I have a FLAX seed recipe that I love too. One of my favorites but it is good to try others. :)
    Susie

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  8. I am jealous of your clay baker, we don't have those here and I can't face ordering one from the States, I can't imagine it would survive the journey. I have been very bad and not baked any mellow breads yet this month.... I might have a go at a version of this one, though it will look completely different from your beautiful bread here I am sure. I wonder about baking it in the Pullman maybe - to get a thin crust....

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  9. I think a dutch oven type of one would work well too, which I am sure you could find locally. The type that is ceramic, as long as it has a lid on it. They usually are oval shaped, rather than like a bread pan.

    There are times I wish I had a pullman pan, but I am already so spoiled I would really hate to ask for one!

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  10. psst, guess what just as I was writing this, our uk bakery bits supplier was putting the round ones of these on his site, I've asked him if he'll get the rectangular ones too. I might put it on my birthday wish list, I don't really need it, but I would love to try it out :)

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  11. Just remember, it takes 1265 grams of dough to fill the pan. That is a whole wheat loaf, so white breads would probably be a little bit less! :) I love mine!

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