Chef Joeys Organic Multi Grain Bread Recipes

ORGANIC MULTIGRAIN LOAF

Steps:

• Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees. Divide dough and form into different shapes. Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes.

MULTI-GRAIN BREAD

Steps:

• Mix together cereal and boiling water. Cover and set aside for 45 minutes. Add shortening and stir until shortening is melted.
• Add cereal mix to mixing bowl, add flour, gluten flour, salt, brown sugar and yeast.
• Add milk to measuring cup and add hot water.
• Add milk mixture to flour mixture, turn mixer on to stir until most of the flour is incorporated. Turn to speed 2 and knead, adding more water to make a slightly sticky dough. Knead at least 2 minutes.
• Turn dough into a large oil-greased bowl and cover with plastic. Let rise for about 1 hour or until double in size, maybe longer.
• Punch down. Grease 4-5 loaf pans (8x4") with shortening, set aside.
• Weight dough and divide by 4 and 5 so see which on is closer to 500 grams. Scale dough to even amounts. Shape into loaves and place into greased pans. Cover with plastic again and let rise for 1 hour or until double. The dough should rise to the top of the pan.
• Bake at 400 F for 15 minutes. Bread is done when it is golden and the bottom sounds hollow when tapped.
• Note: If you forget to add the shortening to the cereal mix, just melt it in the microwave and add after the milk.

CHEF JOEY'S ORGANIC MULTI-GRAIN BREAD

Steps:

• In a big bowl mix together the flours, sea salt and yeast.
• I used a whisk to incorporate the dry ingredients together.
• Make a well in the flour mixture and pour the water and oil into the well.
• Using a wooden bread spoon mix the dry and wet ingredients together. This will be a bit sticky.
• Flour your counter surface now, don't wait until your hands are sticky with dough.
• With well floured hands turn the dough out onto the floured surface and knead it for 4-10 minutes adding a dusting of flour onto the counter surface as needed.
• When the dough has an elastic consistency its ready to rise.
• Prepare a bowl by rubbing it well with olive oil and place the bread dough into the bowl moving it around so the oil coats the dough.
• Cover with a damp towel and set in a warm place for about 1-1 1/2 hours.
• I live at 5,000 feet, so usually 1 hour is adequate at this altitude.
• Once the dough has risen to about twice its size remove it onto a floured surface and punch it down to get the air bubbles all out.
• Divide the dough into two equal rounds and place in two lightly oiled pans. I used 2 round cake pans.
• Preheat your oven to 375°F.
• Set the pans covered with the damp cloth in a warm place for about 20 minutes.
• Brush the top of the loaves with a little vegan margarine and sprinkle with caraway seeds.
• The above step is optional, but makes for a nice finish on the loaves.
• Bake for 30-40 minutes.
• For a crispy crust toss 1/2 cup water on the bottom coils of the oven.
• Cool on wire racks and serve with vegan margarine.
• Bon Appetit.