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Recipe for Healthy Multi-grain Bread (using sponge dough method)
Source: Adapted and modified from healthy multi-grain bread by Chef Sam
Make: 2 loaves (6½” L X 4″ W X 4″ H)
A) For sponge (to be used for the dough):
220g bread flour
165g whole wheat flour (coarse texture)
6g instant yeast
B) For dough:
100g bread flour
35g wheat germ
33g fine sugar
11g milk powder (MSNF – milk solids non fat)
22g butter (soften, at room temperature)
- Place all the ingredients (for sponge) in a bowl. Fix on the dough hook. Switch on the mixer and let the machine mix the ingredients till dough is formed. Transfer to a clean bowl, cover with cling wrap and rest for 2 hours.
- After 2 hours, prepare all the ingredients required for dough. Place them in a bowl except for butter. Switch on the mixer and knead till the side of the bowl is clean. Add in butter and continue to knead till the dough is smooth and elastic. Shape the dough into a ball. Transfer to a clean bowl and cover with cling wrap. Let it rest (at floor time/ normal room temperature) for 30 minutes.
- After resting, turn the dough bottom side up and punch down to flatten. Divide the dough into 463g (open top) or 392g (closed top). Roll the dough out with a rolling pin and roll it up like a swiss-roll. Do the same for the 2nd dough.
- Place the rolled doughs into baking tins greased with butter.
- Place it in an oven with door close, proof the bread without lid on for approximately 1-1½ hours. For the open top, proof until the dough reaches the top. For closed top, proof until the dough reaches 90-95% of the tin and cover with a greased lid.
- Remove the baking tins from the oven and preheat the oven at 210°C. Bake at 210°C for 10 minutes and 190°C for 25 to 30 minutes until golden brown.
- Let the bread cool down before slicing into pieces.
- Store any leftover bread in the freezer to maintain its freshness.
- For proofing, relative humidity is 88%, 37°C. For my table top oven, I turn on the oven lamp, spray some water on the baking tin and put a small ceramic dish/roasting pan filled with a little bit of warm water to create the moisture . For built-in oven, you may need to use hot water instead.
- If the top becomes too brown before end of the baking time, cover it with an aluminium foil.
- You can substitute the combination of flaxseeds and wheatgerm with linseeds, sunflower seeds, pumpkin seeds and raisins. For flaxseeds, you can also toast it lightly and grind to fine bits.
- If you do not have milk powder, you can replace water with fresh milk. Please note that the milk powder used is not the normal milk powder. It is specially used for baking and can be easily found in the baking shops.
- If you like a softer texture, you can substitute wholewheat flour with wholemeal flour.
- Spread some water on the dough just before baking to create a crusty top.