View source for Five-Grain Bread

[[Bread|&lArr; Bread]] 

[[File:Missing-image-232x150.png|400px|left]]

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==Ingredients==
{| class="wikitable"
! Ingredient !! Overall !! Baker's <br>percentage !! Soaker !! Final dough
|-
| High gluten flour || 300 g || 50,0% ||  || 300 g
|-
| Wholewheat flour || 240 g || 40,0% ||  || 240 g
|-
| Whole rye flour || 60 g || 10,0% ||  || 60 g
|-
| Oats || 75 g || 12,5% || 75 g || 
|-
| Flaxseeds || 75 g || 12,5% || 75 g || 
|-
| Wheat bran || 50 g || 8,3% || 50 g || 
|-
| Cornmeal || 50 g || 8,3% || 50 g || 
|-
| Water || 540 g || 90,0% || 300 g || 240 g
|-
| Vegetable oil || 30 g || 5,0% ||  || 30 g
|-
| Eggs || 70 g || 11,7% ||  || 70 g
|-
| Salt || 17 g || 2,8% ||  || 17 g
|-
| Yeast || 12 g || 2,0% ||  || 12 g
|-
| Soaker ||  ||  ||  || 450 g
|-
| Total || 1519 g ||  || 550 g || 1419 g
|}

==Method==
# '''Soaker'''. Mix all the soaker ingredients together. Cover and leave for several hours or overnight (in which case add the salt to the soaker rather than to the dough)
# '''Mixing'''. Place all the ingredients, including the soaker, and excluding the salt if this was already added to soaker, in the bowl of a stand mixer. Mix at low speed (Kenwood 1) for 3 minutes, then at higher speed (Kenwood 2) 3½ minutes. Desired dough temperature is 24-25℃.
# '''Bulk Fermentation'''. 2 hours at room temperature, or overnight in the fridge (in which case degas a couple of times in addition to the fold). Fold once after an hour.  
# '''Dividing and Shaping'''. Dive the dough into 2, or leave whole for a lager loaf.  Reshape lightly into rounds and allow to rest, covered, for 15-30 minutes.  Shape into rounds or ovals and place in bannetons or load tins and cover.
# '''Final fermentation'''. 1 to 1½ hours at 25℃, longer at room temperature.
# '''Baking'''. With normal steam at beginning at 240℃. Reduce heat to 220℃ after 15 minutes. A large loaf will take 45 minutes or so to bake, Smaller ones a bit less.

<small>Jeffrey Hamelman ''Bread : A Baker's Book of Techniques and Recipes''</small>