Five-Flour Bread

1.10.2024, recipes

    Consider this bread your default for bread making. It’s good for toasting, sandwiches, sweet and savory condiments. The best part about this recipe is that the “five flours” it calls for can be any flours or grains you have on hand. The original recipe approved of even Cheerios and granola as add-ins. The only grains we wouldn’t recommend using are uncooked whole grains, like bulgur or barley. Unless you cook or sprout them beforehand, they will likely remain hard even after baking, and the bite in the bread is somewhat unpleasant. Stick to flours, oats or softer grains. Cereals should be fine. This bread is adapted from Beaujolais Café’s cookbook, Morning Food

240g warm water
22g honey
1 tbsp salt
1tbsp active dry yeast
475g hot water
688g white bread flour
310g of your choice of five different flours (oats, bran, spelt, buckwheat, corn flour, whole wheat, etc.) We used:
    80g wheat bran
    80g wheat germ
    40g whole rye flour
    30g oats
    80g whole wheat flour
Another flour variation (you don’t have to use five):
   100g of corn flour
   100g of wheat bran
   100g oats
   10g psyllium husk

Dissolve the yeast and honey in the warm water by stirring together with a fork. Allow to rest until foamy.

In a large bowl (larger than you think you will need), measure out your five flours and salt. mix them together and add the hot water. Continue mixing. The mixture’s consistency should resemble thick oatmeal. Set aside and allow to reach lukewarm temperature.

Add the yeast mixture then gradually incorporate the white flour, beating everything together with a heavy wooden spoon. Continue mixing until the dough has absorbed all of the flour.

Turn the dough onto a board and knead until smooth and elastic, about five minutes.

Place the dough in a large greased bowl, grease the top of the dough and cover the bowl with a kitchen towel. Let rise in a warm place for about 1 hour or until double in size.

Punch the dough down, knead to get rid of air bubbles, then cover again and leave in a warm place for 45 minutes or until double in size (a second time).

After the second rise, punch the dough once more, and turn it out onto a board. Using the palm of your hand, gently stretch the dough out into a 5x9in rectangle. Starting from the 5in end, roll the dough up loosely and place seam-side down into a greased 4x8in loaf pan. Cover and let rise for 1 hour in a warm environment.

Preheat the oven to 350F or 180C, brush the top of the loaf with melted butter. Bake for 45-60 minutes or until the internal temperature of the bread is at 195F.

Leave out overnight to cool before slicing.

Notes on Toast  © 2024