Wednesday, July 1, 2009

Multigrain Extraordinaire..

Nothing tastes better than a piece of bread slathed in butter straight out of the oven but the grand thing about this loaf is that it comes into its own on day 2 and onwards as toast.. its just fucking magic.. post surf, piece of toast, butter, avo, and fresh ground pepper.. I've been known to cut a sesh short just because I can't get the thought of that piece of toast out of my brain...

The trick to this loaf (or any bread) is to use unbleached bakers flour

3 Tablespoons polenta
3 Tablespoons rolled oats
2 Tablespoons wheat bran
1/4 cup water at room temp

3 cups white flour
3 Tablespoons brown sugar
11/2 Teaspoons salt
1 Tablespoons instant yeast
3 Tablespoons cooked brown rice
11/2 Tablespoons honey
1/2 cup of milk at room temp
3/4 cup of water at room temp

1: Make the soaker the day before in a small bowl, cover with plastic wrap
2: To make dough, mix flour, brown sugar, salt and yeast together,
Add the soaker, brown rice, honey, milk and water in a large bowl,
3: Chuck the mixture on to a floured bench and kneed that fucker till smooth..try for 10 mins, Ha
4: Put into a oiled bowl, cover with a tea towel and place in a warm area for about a hour an a half.. it should of risen a fair bit,
5: Transfer to an oiled bread tin, cover with the tea towel and let rise till above the edge of the tin,
6: Cook for about 20 mins at 200c, fuck knows what that is in USA..
7: Try and let that the baby cool for at least one hour.. hopefully..

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