August 26, 2011

Multi-Grain Milk Bread

While perusing the farmer's market, I usually am able to bypass the prepared foods. I'm at the market to prepare my own foods, so why buy pre-made (though homemade) from someone else? But often they give away free samples. I tried a slice of a local baker's bread and was hooked. I ended up buying a loaf because it was so good. So then I wanted to try and make my own. I was able to find this recipe on the internet and it turned out perfect. This is my new favorite bread.

I used 8-grain cereal from Bob's Red Mill, because I couldn't find any 10-grain. Also, as I'm typing this blog post I finally noticed that the recipe only uses about half of the tangzhong mixture. I've made this bread three times and each time used all the tangzhong. No wonder it was super moist. Oops.

Ten-Grain Milk Bread
adapted from Une Deux Senses

1 1/4 cups whole wheat flour
1 cup bread flour
1/2 cup 10-grain cereal mix, plus more for topping
3 tbsp. honey
1/2 tsp. salt
2 tsp. instant yeast
1 large egg
1/2 cup buttermilk (can substitute regular milk)
120 g. tangzhong (about 1/2 of the mixture below)
3 tbsp. butter, cut into small pieces, at room temperature

For the tangzhong:
1/3 cup bread flour
1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool.

In the bowl of a stand up mixer, combine the flours, cereal mix, salt, and yeast and mix. In a large liquid measuring cup, combine the milk, egg, honey and tangzhong and mix very well. Form a well in the center of the dry ingredients, then pour the wet ingredients into the center. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes.

Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place it into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush on top. Sprinkle more ten-grain cereal to cover the top of the loaf. Bake at 325 F for 30 minutes or until golden brown.

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