Recently I bought a KitchenAid stand mixer which entitled me to enroll for 2 free baking classes provided by Mayer.
During my 1st baking class, I learnt how to make healthy multigrain bread and green tea castella cakes. The class was conducted by a young and talented chef (Chef Sam) who gave a lot of valuable baking tips. Both the items turned out to be very delicious, especially the freshly baked bread which was just the right kind of healthy bread I like. With its moist and chewy texture and crusty top, this bread would be my perfect choice for breakfast. I can hardly find breads that are of better quality and texture in my neighbourhood bakeries (which tend to use a lot of preservatives and bread improver).
However, I failed terribly in my first attempt to make this bread. The reason being, the dough was too sticky due to over-kneading. And, after 2 hours of proofing, the dough only managed to rise slightly. I wrote to Chef Sam for help to trouble-shoot this problem and he very kindly pointed me to where I went wrong.
I made my second attempt at making the bread again the next day following Chef Sam’s advice. This time, things were much better, although the dough still took quite a while to proof. The top dropped slight after cooling down. I told Chef Sam about it, and he again graciously gave me some helpful pointers and words of encouragement.
A few days later, I made my 3rd attempt at making the bread. Although the result was not a 100% success, I was very satisfied with the end product. It came close to the type of homemade multigrain bread that I wish to make for my family. The taste was so good that “You can even eat it on its own”. Sounds familiar?
It’s really worth all the efforts that went into trying to make this bread. I will definitely make it more regularly for my family.
This bread recipe uses the sponge dough method. You start with making a sponge (initial dough). After fermentation, the sponge will be added to the rest of the ingredients for proofing. It will require slightly more time compared to straight dough method. But, this method can produce better quality bread.
I like to express my deepest appreciation to Chef Sam for his generosity in allowing me to share this recipe with my readers. He is currently running an online bakery – Sam’s Cakes and Bakes, that offers a variety of healthier yet mouth-watering cakes. Besides that, he also conducts culinary and baking courses. Hop over to his website for a visit!
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