Ten-grain Multigrain Toast
Healthy, additive-free bread made with a blend of ten whole grains.
Ingredients
strong wheat flour
1000 g
salt
10 g
fine granulated sugar
120 g
dry yeast
12 g
water
200 g
milk
400 g
olive oil
80 g
ten-grain mix (rolled oats, black glutinous rice, brown rice, buckwheat, wheat, oatmeal, fox nuts, lotus seeds, barley millet, black beans combined)
300 g
Instructions
1
Mixing
Place the strong wheat flour and ten-grain mix into a mixing bowl. Add the fine sugar, salt, and dry yeast. Pour in the milk. Mix on low speed until a shaggy dough forms.
2
Adding water and oil
Add the water. Add the olive oil. Continue mixing until well combined. Keep kneading until the dough reaches the full gluten development stage.
3
First fermentation
Transfer the dough to a steel bowl and ferment for 60 minutes.
4
Dividing
Once fermentation is complete, divide the dough into pieces of 100 g each. Round each piece into a ball.
5
Resting
Let the dough rest for 15-20 minutes, then roll it out flat and roll it up tightly from the outside in.
6
Second resting
After rolling up, let rest for another 15-20 minutes. Once rested, roll out lengthwise, flip the dough over, and roll it up tightly from the outside in.
7
Final fermentation
Place three rolled pieces into each greased loaf pan. Final fermentation for 45-50 minutes.
8
Baking
Brush the surface with egg wash. Bake at 160°C top heat / 190°C bottom heat for 30 minutes.
9
Removing from pan
Remove the loaves from the pans as soon as they come out of the oven.
