Multigrain loaf

Multigrain loaf

By
From
The Tivoli Road Baker
Makes
one loaf
Photographer
Bonnie Savage and Alan Benson

This lovely, wholesome loaf has taken many forms over the years, using different combinations of grains and seeds. Sometimes the combination of flour or seeds depended on what we had on hand, or the need to use excess flour. After years of experimentation, this is the recipe we’ve settled on, and it has become one of our best sellers.

Starter build

Ingredients

Quantity Ingredient
30g Starter
15g bakers flour
15g whole-wheat flour
30g water

Method

  1. Around 4–6 hours before you plan to mix your dough, combine the starter, flour and water for the starter build, mixing well to combine. You will use 55 g (2 oz) of this for the dough; retain the rest for maintaining your starter.

Dough

Ingredients

Quantity Ingredient
55g Starter
235g bakers flour
45g whole-wheat flour
45g rye flour
25g white spelt flour
270g water
7g salt
30g kibbled rye, soaked in 30 g water overnight
60g pepitas
semolina, for dusting

Method

  1. At least 30 minutes before you plan to mix the dough, combine the flours and water in a large mixing bowl. Mix them with your hands until thoroughly combined, then cover with a damp cloth and set aside for the autolyse.
  2. When the starter is ripe and bubbly, mix it with the flour and water mixture, then sprinkle over the salt and finish mixing the dough. Cover with a damp cloth and set aside in a warm place for at least 30 minutes, before your first set of folds.
  3. Add the soaked kibbled rye and pepitas as you do the first turn and fold, ensuring they are evenly distributed. Complete four sets of folds, resting the dough in between each one for 30–45 minutes.
  4. After your last set of folds, cover your dough with a damp cloth and leave to prove at room temperature for 2–3 hours.
  5. If you have multiplied the recipe, divide the dough into individual loaves before you pre-shape. Pre-shape the dough, cover with a damp cloth and leave it to rest on the bench for 15–20 minutes.
  6. Place the mixed seeds for the crust in a wide bowl. When the dough has relaxed, shape the dough as desired. Spray the top of the loaf with water or roll it over a damp tea towel, then roll it in the seeds to cover the loaf.
  7. Place it seam side up in a proving basket. You don’t need to flour the banneton for this bread, as the seeds will stop it from sticking.
  8. Cover with a damp cloth and set aside for a few hours, or in the fridge overnight, until ready to bake.
  9. Preheat the oven to the maximum temperature and bake according to your preferred method. Once baked, tip the bread out of the pan onto a wire rack to cool.

Bakery notes

  • We use a combination of seeds for the crust, but we don’t weigh them. You can use whatever seeds you like, depending on your taste – about 100 g (3½ oz) in total. This is also true for the loaf, but if you do use kibbled rye, make sure you soak it overnight so the grain is softened and doesn’t draw moisture from the dough.
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