Hello Bakers,
Here is the Whole Grain Power Loaf recipe to match Saturday’s demo. This bread is one of my food groups - I bake a loaf about once a week, preslice it before freeze, double wrap and pull out slices as you need them - it takes about 90 minutes for the slices to thaw. It makes scrumptious toast and delicious sandwiches
Once you start making this you won’t stop. Please tag me when you bake it - I love to see your beautiful bakes.
Here is the link to Saturday’s show: DoughDr Episode 3/4/23
Saturday's ShowEquipment: Stand mixer, dough hook attachment, medium size bowl, 9x5” loaf pan. Scale
Ingredients:
228g water - 90 degrees
54g whole oats
7g instant or dry active yeast
36g milk - can be plant based - no need to warm
24g agave or honey
24g safflower or vegetable oil
43g sunflower seeds
30g flax seeds, ground
81g whole wheat flour - can be sprouted
244g bread flour
7g salt
Whole Grain Power Bread MEP
Optional garnish: whole oats or sunflower seeds.
Combine the water and oats in the bowl of a stand mixer fitted with the dough hook.
Let sit for 20 minutes for the oats to soften and hydrate.
Add the yeast and let sit for 5 more minutes.
Add the milk, agave or honey, vegetable oil, sunflower seeds, flax seeds, whole wheat flour, bread flour and salt.
Mix on speed 2 for 3 timed minutes, reduce speed to 1 or low and mix for an additional 3 minutes. Because of the whole grain the dough will not form a clear windowpane - but it should be well developed at this point.
Oil a medium size bowl very lightly and place dough in it. Cover the bowl and let the dough rise until doubled in size - this takes 60-75 minutes.
Power Loaf Dough ready for bulk fermentation
Make sure to flatten the dough for a pan loaf into the sides and corners of the pan
In the meantime spray or lightly grease the loaf pan.
Remove from the bowl and scale to desired weight based on the size of the loaf pan. It can be shaped into rounds (cut dough in half) rolls, dinner rolls 57g, sandwich buns 113g
Preshape the pan loaves into a rectangle and the boule and rolls into a tight round.
Bench rest for about 10 minutes.
Shape into a pan loaf or round. (you can roll the pan loaf on a wet towel and then in oats or sunflower seeds for garnish) or lightly spray with water
For the pan loaf: place the loaf seam side down in a greased loaf pan. Flatten the loaf into the corners.
Proof lightly covered at room temperature until the loaf has risen ½” over the top of the pan.
For the rolls - place on a parchment lined baking tray - a few inches apart.
Bake at 400 degrees for about 32 minutes for the loaf . If they are taking on too much color, reduce the oven temperature for the remainder of the bake. Loaf should register 210 degrees fahrenheit on an instant read thermometer - let loaf sit in a turned off oven for 5 timed minutes once it has finished baking to remove any excess moisture.
Rolls will take 20-22 minutes approximately depending on your oven.
Remove bread from the pan, and cool on a wire rack. Leftovers can be frozen. For the loaves, I recommend pre slicing before freezing. That way you can pull as many slices as you like for toast or sandwiches.