I first tried this recipe using natural yeast and kneaded by hand. In order to facilitate interested bakers in trying out this healthy recipe using more common commercial yeast and bread maker, I re-organised the recipe to make it more convenient to apply.
Despite the use of wholegrain flour and without the use of egg, the bread was still soft in texture. I super-love the butter-honey glazed multi grain crust. It is best to enjoy the bread lightly toasted.
Bread maker: Mayer MMBM12
Bread weight: 548g
Raw dough weight: 560g
Raw dough weight: 560g
Pan size: 25 x 10x 6 cm
Bread Ingredients
100g cold fresh milk 冷牛奶
105g cold water 冷水
105g cold water 冷水
8g coconut/vegetable oil 椰/植物油
20g cold unsalted butter 冷无盐牛油
150g bread flour 高筋面粉
150g superfine wholemeal flour 超细全麦面粉
150g superfine wholemeal flour 超细全麦面粉
25g raw sugar 黄砂糖
4g fine salt 细盐
3/4 tsp instant dry yeast 速发干酵母
Topping
some multi grains 杂粮
Glazing ingredients
5g salted butter 有盐奶油
5g honey 蜂蜜
Directions
1. Pour all the bread ingredients into the bread pan following the sequence listed. Dig a hole and pour in the instant dry yeast.
I mixed both flours, sugar and salt together before adding to the pan.
30 minutes later.
4. Turn out the dough onto a floured work top. Deflate the dough, and fold in the four sides. Flip over, cover with a lid, and let the dough rest for 15 minutes.
5. Roll out the dough into about 1 cm thick, with the width corresponding to the length of the 25x10x6 cm loaf pan.
6.. Flip over and roll up the dough. While rolling up, pinch to seal the both ends.
Pinch to seal the long edge of the dough.
7. Brush some water over the top of the dough, and pour some multi grains on the side next to the dough.
Roll the wet top over the multi grains, press to secure the grains.
8. Lower the dough into a lightly greased, non-stick loaf pan. Cover with a wet cloth, and let the dough proof for about 50 minutes, or till the dough double in size.
9. Towards the end of the proofing, prepare the butter-honey glaze. Warm up the 2 ingredients in a rice cooker for about 5 minutes to melt the butter.
10. At end of the proofing, preheat the oven to 190 degree Celsius, and drizzle the butter-honey over the dough.
11. When the dough is in the oven, lower the oven temperature to 180 degree Celsius and bake for 25 minutes.
Lower the temperature to 170 degree Celsius, and bake for another 5 to 10 minutes, or till the top becomes golden. You'll be able to smell the nice aroma of the bread and nuts at the end of the baking.
12. Remove the bread from the pan and cool down on a cooling rack.
13. Slice the bread with a bread knife after the loaf has completely cool down. Enjoy :)
2. Place the pan into the bread maker, select "C-11 ferment dough", and start the bread maker.
The "ferment dough" function, which comprises mixing, kneading and 1st fermentation, will take about 90 minutes to complete.
3. After the program stops, let the dough rests in the bread maker for another 30 minutes.
4. Turn out the dough onto a floured work top. Deflate the dough, and fold in the four sides. Flip over, cover with a lid, and let the dough rest for 15 minutes.
5. Roll out the dough into about 1 cm thick, with the width corresponding to the length of the 25x10x6 cm loaf pan.
6.. Flip over and roll up the dough. While rolling up, pinch to seal the both ends.
Pinch to seal the long edge of the dough.
7. Brush some water over the top of the dough, and pour some multi grains on the side next to the dough.
Roll the wet top over the multi grains, press to secure the grains.
8. Lower the dough into a lightly greased, non-stick loaf pan. Cover with a wet cloth, and let the dough proof for about 50 minutes, or till the dough double in size.
End of proofing.
9. Towards the end of the proofing, prepare the butter-honey glaze. Warm up the 2 ingredients in a rice cooker for about 5 minutes to melt the butter.
10. At end of the proofing, preheat the oven to 190 degree Celsius, and drizzle the butter-honey over the dough.
11. When the dough is in the oven, lower the oven temperature to 180 degree Celsius and bake for 25 minutes.
Lower the temperature to 170 degree Celsius, and bake for another 5 to 10 minutes, or till the top becomes golden. You'll be able to smell the nice aroma of the bread and nuts at the end of the baking.
12. Remove the bread from the pan and cool down on a cooling rack.
13. Slice the bread with a bread knife after the loaf has completely cool down. Enjoy :)
Hi, when d dough is resting in d breadmaker for 30mins is with d cover open or close?
ReplyDeleteHi, keep the lid close while proofing for another 30 minutes :)
DeleteGood looking bread- can you advise where I can get the multigrain topping?
ReplyDeleteHi Preety, thank you 💕 I bought the multigrain toppings from Kitchen Caper near NUH-Kent Ridge MRT station 😊
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