Saturday, July 21, 2007

Multi-grain Bread

Just in case you think I do nothing but blog, let me show you that I'm not that lazy. I baked 3 loaves of multi-grain bread yesterday. I thought I could keep it for our overnight fishing trip this weekend but they're all gone.

Yi said her friend Z thought a bother baking bread when I can just use a bread-making machine. Well, I forgive the young lady since she's from Singapore where nobody cooks anything anymore.

It used to frustrate me that I could make 3 or 4-tier wedding cakes for special friends but not make a loaf of bread. Whatever bread I made was like stone. One night (3 years ago) I decided to throw everything into my Kenwood Major and guess what? The bread was so soft and heavenly I remember the whole family eating it all in the TV room at 10 pm. Since then I've learnt that you just need a good strong machine to knead through all that gluten. It is just so exciting and satisfying to see the dough rise--I think Jamie Oliver said it best about the the joy of making your own bread. I know machine-made bread is just as good, but ...well, try it yourself.


Multi-grain Bread

900g hi-protein/bread flour
1 1/4 cup multi-grain
3 t dry yeast (make sure it's active)
4 to 5 T fine sugar
4 T low-fat milk powder
1 t salt (or more if like)
520 ml cold water (more if necessary)
100g butter or veg oil (can omit if health-conscious)

1. Put everthing into mixer bowl and, using the 'J' hook for kneading, knead for 8 minutes at medium speed till dough is smooth and springs back when you poke it lightly. If your machine is not heavy-duty, pause every now and then to let it cool but the total kneading time must be at least 8 min.

2. Cover the dough (still in the mixer bowl) with a cloth and leave for 1 hour.

3. Punch dough down and divide into 3 portions. Take one portion, flour working surface and a rolling pin and roll it into a disc about 1 cm thick. Then roll it up like a swiss roll and place it, seam-side down, into a greased loaf pan. Do same with the other two pieces of dough. Leave the dough to proof in unheated oven, for 1 1/2 hours until it's 2 1/2 times its original size.

4. Heat oven at 200 C for at least 10 min. Egg-wash the breads' tops and put into oven, middle rack. Be very light-handed. You don't thud it or it'll sink! Bake 10 min, then increase heat to 230 C and bake another 20 min. If it browns too much, cover with a piece of foil or switch to bottom element.

Note: Eat with Lurpak or President butter! If you want plain bread, just omit the multi-grain and use equivalent amount of hi-protein flour. Adjust the amount of water and flour because sometimes the absorbancy of the flours differ.


Hong Yi said...

Correction... my friend never said that you're 'stupid' to do that, she just asked why since you can easily use a machine

Terri @ hungerhunger said...

sorry. will edit.

Shan said...

Nothing beats the smell of baking bread in a home :)

raina said...

Your bread is simply delicious. Can I order from you on a regular basis? I am serious and I'll pay too.

honey said...

wow..this is nice.. i need to seriously consider buying breadmaker...

Terri @ hungerhunger said...

shan: so true...
raina: ur welcome anytime!
honey: i don't know any honey but hi! yes, i hear Sanyo makes a good bread-making machine. or is it Sony?does Sony make bread machines??Anyway its one of these.

raina said...

So, when are you baking? Just give me a call and I'll drop by.

Anonymous said...

What type of multi grain do you use. Multi grain flour??

terri@adailyobsession said...

i use a mixture of whatever seeds are available here, n smtimes my friend brings them frm australia: sunflower seeds, linseeds, sesame seeds, poppy seeds, flaxseeds etc. smtimes i also throw in a handful of muesli n smtimes i use wholemeal flour instead of plain bread flour.

Anonymous said...

Hi Terri,

I tried the recipe yesterday, it taste so good.. however, my bread is a little bit chewy.. Will you have any idea why?

Thanks.. :)

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