This is my top favorite bread. It originally appeared in my book The Bread Bible as a torpedo shaped loaf but since I wanted to use it for sandwiches, I've adapted it to be in sandwich loaf shape. In the process I also made several additions and changes to create the ultimate taste and texture of my imagination. I added some firm sour dough starter that always resides in my freezer, which gives the bread extra flavor and shelf life. I added oil to give it a softer crumb, and in order to faciliate the even incorporation of so many grains, I added the salt, which makes the dough firmer, after the grains were mixed in. I replaced one-third of the bread flour with durum flour, for its delicious flavor, and used the new Platinum Yeast by Red Star. I was told by the company that the dough improvers in this yeast are dough strengthening enzymes derived from the protein in wheat flour and that I would need less vital wheat gluten to strengthen the dough to support the addition of the grains. Vital wheat gluten results in a chewier texture but the enzymes in the Platinum Yeast do not so I surmised that this would yield a more tender crumb. And, when using the Platinum yeast, and only half the usual vital wheat gluten, I achieved the identical rise but with a slightly more tender crumb and a perfectly smooth exterior with no slight tearing where the dough rises above the top of the pan. As not everyone has firm sour dough starter on hand, I tried substituting biga, which is essentially the same proportion of ingredients but is at its best when made three days ahead of mixing the dough for the bread. To my delight, there was no difference between the sour dough starter and the biga! I encourage you to make your own 10 grain mix as the grains are larger and give a better texture to the bread. I usually replace the soy nuggets with equal volume of pumpkin seeds as I love their flavor. Feel free to create your own favorite mix. Recipe Follows
Makes: An 8-1/2 by 4-1/2 by 4-1/2 inch high loaf, almost 1-3/4 pounds/782 grams
Oven Temperature: 400°F/200°C
Baking Time: 35 to 40 minutes
Ten Grain Loaf Special Equipment: An 8-1/2 by 4-1/2 inch bread pan, lightly coated with nonstick cooking spray
Soak the Grains the Night Ahead
The Night Ahead Soak Grains Place the grain mixture in a medium bowl, add the hot water, and stir until thoroughly combined. Cool to room temperature, cover and refrigerate for 8 or up to 24 hours.
Soften the Starter Into the bowl of a stand mixer bowl, fitted with the roller attachment for an Ankarsrum, or dough hook for other stand mixers, pour the water. Use sharp scissors, dipped in water if it is sticky, to cut the starter into many small pieces, letting them drop into the water.
Combine the Ingredients for the Flour Mixture In a medium bowl, add the bread flour, yeast, malt, and vital wheat gluten. Add it to the starter mixture.
Mix the Dough With the dough hook (in the Ankarsrum use the roller), mix on low speed for about 1 minute, until the flour is moistened and the dough is in shaggy pieces. Cover the top of the bowl with plastic wrap or a towel and autoylyse (let rest) 15 to 20 minutes. Raise the speed to medium-low, slowly add about half of the cannola oil, and knead for 7 minutes. It's fine to manually move the arm toward the center to help the dough to integrate the oil. The dough will be soft and smooth. Add the seed mixture and the remaining oil, and knead for another 3 minutes or until evenly incorporated. Sprinkle on the salt and continue kneading for another 2 minutes, adding the durum flour. (If replacing the durum flour with bread flour you will need a little extra flour.) The dough should clean the bowl and be just barely tacky (slightly sticky).
Let the Dough Rise Place the dough into a 2 quart/2 liter dough rising container or bowl, coated lightly with cooking spray or oil. Push down the dough and lightly spray or oil the top of the dough. The dough should weigh about 29 ounces/822 grams.) Unless putting it in an enclosed area with hot water, cover the container with a lid or plastic wrap. With a piece of tape mark on the side of the container approximately where double the height would be (almost 2 quarts). Let the dough rise in a warm place (ideally at 80°F/27°C) in a proofer or microwave with a glass of very hot water) until doubled, 1-1/2 to 2 hours, but after 1 hour remove the dough to a floured counter and press down on it gently to form a rectangle. Give it 2 stretches, folding it in thirds after each one. (If baking the next day, refrigerate right away and do the rise in the frig. After about 4 hours, when it has doubled, stretch and fold it. The next day, shape into log, let it sit for 30 minutes, and then shape it. It takes almost 2 hours to rise at 80°F/27°C.)
Shape the Dough and Let It Rise Turn the dough onto a lightly floured counter. Dimple the dough all over and use a rolling pin to roll it to about 14 inches by 7-1/2 inches to flatten it and press out the air bubbles. Shape it into a loaf, keeping the sides from getting wider by pushing them in as your roll. Pinch the bottom seam. Set it in the prepared bread pan, seam side down. When flattened with the palm of your hand it should be about 1/2 to 3/4 inch from the top. Set it in a proofer with a container of hot water or cover it with a large container or oiled plastic wrap. and let the dough rise until doubled and when pressed gently with a finger the depression very slowly fills in, about 40 to 50 minutes. It will be about 1-1/4 inches above the sides of the pan.
Preheat the Oven Forty-five minutes or longer before baking, set an oven rack in the lowest level and place the baking stone or baking sheet on it. Place a cast iron pan, lined with aluminum foil to prevent rusting, or a sheet pan on the floor of the oven. Preheat the oven to 400°F/200°F.
Bake the Bread Spritz the top of the bread. Place the pan onto the baking stone and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door and bake 20 minutes. Turn it around and bake another 15 to 20 minutes (207°F/97°C).
Cool the Bread Remove the bread from the oven, invert it from the pan, and transfer it to a wire rack to cool completely, top-side up.
Store Room temperature, 2 days; airtight: frozen, 3 months
To make your own ten grain/seed cereal: Mix equal volume of the following grains and seeds using 1 tablespoon of each:
toasted coarse buckwheat
toasted sunflower seeds
toasted soy nugget granules
toasted pumpkin seeds
steel cut oats
To Toast Buckwheat and Seeds In a preheated 325°F/160°C oven, on a baking sheet, toast the buckwheat, sunflower seeds, and soy nugget granules for 4 minutes. Then stir them and add the pumpkin seeds. Continue baking for about 3 minutes or just until the pumpkin seeds just begin to darken. Notes:
- Vital wheat gluten really shines here as it strengthen the protein network of the dough enough to support the large amount of grains that tend to cut through gluten strands and thus would result in an unpleasantly dense bread.
- It is preferable to use the Red Star platinum yeast which will result in a perfectly smooth exterior with no slight tearing where the dough rises above the top of the pan. You will need only half the amount of vital wheat gluten which can be replaced with 10 grams of flour.
Makes: Almost 1/3 cup/2.7 ounces/78 grams
Make the Biga In a small bowl, whisk together the flour and yeast. With a silicone spatula or wooden spoon, stir in the water. Continue stirring for 3 to 5 minutes, or until very smooth. The biga should be tacky enough to cling slightly to your fingers. Cover the bowl tightly with plastic wrap that has been lightly coated with nonstick cooking spray (or place it in a 1 cup food storage container that has been lightly coated with nonstick cooking spray and cover it with a lid). Set it aside until almost doubled in volume (to 3/4 cup) and filled with bubbles. At warm room temperature or in the proofer (80°F/27°C), this will take about 4 to 6 hours. Stir it down. Refrigerate it for 3 days before making the dough.
BIGA WITH FLOUR BLANKET
MIXING THE DOUGH
KNEADING THE DOUGH
KNEADING IN THE GRAINS
SHAPING THE DOUGH BALL
STRETCHING THE DOUGH
THE RISEN DOUGH DOUBLED
ROLLING THE DOUGH
SHAPING THE LOAF
SEALING THE SEAM
PINCHING THE SEAM
PUSHING DOWN THE DOUGH
RISEN LOAF BEFORE BAKING
TAKING THE INTERNAL TEMPERATURE
THE BAKED LOAF
CLOSEUP OF THE CRUMB
The Ankarsrum Original is available on this link: Ankarsrum Original AKM 6220 Red Stand Mixer