Eight Grain Cereal Bread

This bread used an Eight-Grain cereal mix & seeds to create an great healthy bread with a reasonably open crumb, considering the density of the grains.

I used 10% whole wheat sourdough starter, with 25% of the total flour being whole wheat. I used less whole wheat because I already had the eight grain cereal mix. The hydration is ~75%.  The overall formula is below 

Process:

• Autolyse the flour and water overnight
• Make a soaker with grain and boiling water - soak overnight
• Make the levain from mature 50gm of starter - overnight 
• Next morning mix flour, salt , yeast , levain 3-4 min speed 1 add 1tbs malt syrup
• After some gluten development then add in Soaker and mix for 3-4 min speed 1
• empty on counter and a few stretch and folds
• Ferment ~ 2hours with stretch and folds at 30min and again at 1hr.
• Shape into two large or three smaller loafs - roll in seed mix ( optional) - I used sunflower, flax, and pumpkin mix.
• Proof  ~ 1 hour
• Bake covered 475F 20 min then uncovered ~ 30min 

 

This is pasted in from my bread recipe create spreadsheet

Bread Recipe Creator		gm	OZ
Total desired Bread Weight (gm) -->	1500.0		52.8
Desired Bread Hydration %	75.00%
Desired % of Starter you want in the dough	10.00%	150.0	5.3
What is the Hydration of the Starter, biga, or poolish you are using	100.00%
To build the levain to desired % Flour to add		75.0	2.6
Water to Add		75.0	2.6
Total Flour to add at desired % hydration Minus Flour already in Starter		782.1	27.5
Total Water to add at desired % hydration minus Water already in Starter		567.9	20.0
Desired Flour Mix - (Must add to 100%)	100.0%
% AP or bread	75.00%	586.6	20.7
% WW	25.00%	195.5	6.9
% spelt	0%	0.0	0.0
% Rye	0.00%	0.0	0.0
	C8 Sum check	782.1	27.5
Dry yeast varies from 1-3%	0.50%	4.3	0.15
Don't forget the Salt (2% is common)	2.00%	17.1	0.6
If using a grain/seed soaker mix add:	% of total wt	gm
Soaker Dry weight	15.00%	225.0	7.9
total weight with water	30.00%	450.0	15.8
H20 content		202.5	7.1