5 grain bread | feelingfoodish.com
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5-Grain Bread

A delicious homemade 5 grain bread with wheat, quinoa, flax, sunflower, and oats (nutrition info based on 20 servings per loaf, 1/2 inch slices)
Course Bread
Prep Time 1 day
Cook Time 45 minutes
Total Time 1 day 45 minutes
Servings 2 loaves
Calories 124kcal
Author FeelingFoodish

Ingredients

For the levain:

  • bread flour , 8 oz (1 7/8 cups)
  • water , 10 oz (1 1/4 cup)
  • starter , 1.6 oz (3 tablespoons)

For the soaker

  • quinoa , 2.9 oz (1/2 cup)
  • flax seed , 2.9 oz (5/8 cup)
  • sunflower seeds , 2.5 oz (1/2 cup)
  • oats , 2.5 oz (3/4 cup)
  • water , boiling 13 oz (1 5/8 cup)
  • salt , 0.2 oz (1 tsp)

For the dough:

  • Bread flour , 16 oz (4 3/8 cups)
  • whole wheat flour , 8 oz (1 3/4 cups)
  • water 8.4 oz (1 cup)
  • salt , 0.6 oz (1 tablespoon)
  • yeast (instant dry), 0.1 oz (1 tsp)
  • soaker , 1 pound, 8 oz (all of the above)
  • liquid levain , 18 oz, (all but 3 tablespoons)

Instructions

The day before making the dough:

  • Mix the levain at least 12 to 16 hours before you plan to mix the dough
  • Combine all levain ingredients and let stand covered at about 70 degrees F
  • At the same time, mix the soaker by mixing all of the grains in a bowl, and pour boiling water on top. cover with plastic wrap and let stand at room temperature

To make the dough:

  • Add all of the ingredients to a standing mixer and mix on low speed for 2.5 minutes and then low-medium speed for 4 to 5 minutes. the final dough temperature should be 76 degrees
  • Bulk ferment for 1 to 1.5 hours (fold once at 45 minutes if fermenting for 1.5 hours)
  • Divide and shape into 1.5 pound pieces and place into bannetons and cover with towel or plastic wrap
  • Final fermentation is 1 hour at 76 degrees (or you can refrigerate overnight; if refrigerating, bulk fermentation should be extended to 2 hours and commercial yeast should be left out of the mix).

Bake day:

  • Preheat oven at 500 degrees for at least 30 minutes with dutch oven inside placed on baking stone
  • When ready to bake, load loaf into dutch oven, score the top with lame or razor, and reduce heat to 460 degrees
  • Bake bread for a total of 40 to 45 minutes (covered for the first 20 minutes)
  • Let cool on rack for at least 2 hours

Nutrition

Serving: 1g | Calories: 124kcal | Carbohydrates: 22.4g | Protein: 4g | Fat: 1.6g | Sodium: 60mg | Fiber: 2g