Page 154 - Passion4Baking The Magazine

thebReakhfoalstidtaaybLe

FOR THE MULTIGRAIN MIXTURE:
½ CUP (50 g) OATS
⅓ CUP (50 g) SESAME SEEDS
⅓ CUP (50 g) SUNFLOWER SEEDS
⅓ CUP (50 g) LINSEEDS
⅓ CUP (50 g) QUINOA
½ CUP (120 ml) COLD WATER
FOR THE DOUGH:
4 ⅔ CUPS (1100 ml) WATER AT
77°F (25°C)
3 tbsp RUNNY HONEY OR
GOLDEN SYRUP
8 CUPS (1 KILO) BREAD FLOUR
3 ⅓ CUPS (400 g) WHOLE WHEAT
FLOUR
3 tsp ACTIVE DRY YEAST
2 tsp SALT
MULTIGRAIN MIXTURE (ABOVE)
1 EGG, FOR BRUSHING

This bread is typically Norwegian, and perfect
for breakfast. The grains, seeds and whole
wheat will keep you going until lunch time!

Norwegian MuLtigraiN
BReakfast bre�d

Start by making the multigrain mixture, Cover the bowl with a damp dish towel pieces. Shape each piece into a
this needs to be done an hour before and let rise for 3-4 hours. After one sausage the length of the loaf pans, and
continuing the recipe. Simply put all hour, wet your hands with cold water place in the prepared pans. Cover and
the ingredients into a bowl and stir until and lift the edges of the dough in let rise for about 1-2 hours.
combined. Leave to soak for one hour at toward the centre in the bowl. Repeat Preheat the oven to 430°F (220°C).
room temperature. the folding and proving process once Brush the breads with the egg, and bake
Mix together the water and honey. an hour. In the meantime, grease three on the lower rack for about 30 minutes,
Place all the dry ingredients into a loaf pans with butter or non-stick or until the loaves are golden brown and
mixing bowl. Add the multigrain mixture baking spray. sound hollow when tapped on the base.
and the water and honey mixture and Tip the risen dough out onto a lightly Transfer to a wire rack to cool.
blend until the dough comes together. floured surface and divide into three Yields: 3 loaves

154 Passionforbaking.com