Ingredients for Multigrain Loaf By The Canadian Living Test Kitchen
- Whole Wheat Bread Flour
- ½ cup (120ml) warm water
- Buckwheat Honey
- Fine Sea Salt
- Granulated Sugar
- Active Dry Yeast
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How to Make Multigrain Loaf By The Canadian Living Test Kitchen
- **Day 1: Starter Preparation**
- In a large bowl, dissolve 1 tablespoon of sugar in 1 cup (240ml) of warm water (105-115°F).
- Sprinkle in 2 ¼ teaspoons (1 packet) active dry yeast.
- Let stand until frothy, about 10 minutes.
- Stir in 2 cups (250g) multigrain bread flour, mixing until the consistency of thick pancake batter (about 2 minutes).
- Cover with plastic wrap and let stand in a warm place (75-80°F) until bubbly, puffy, and a wheaty aroma develops (8-12 hours).
- **Day 2: Dough Making & Baking**
- Add 3 ¼ cups (375g) multigrain bread flour, ½ cup (120ml) warm water, 2 tablespoons honey, and 1 ½ teaspoons salt to the starter. Mix to form a soft, sticky dough.
- Turn the dough out onto a generously floured surface. Knead, dusting with as much of the remaining flour as needed to prevent sticking, until smooth and elastic (about 8 minutes).
- Form the dough into a ball, place it in a greased bowl, turning to grease all over. Cover with plastic wrap.
- Let rise in a warm place until doubled in bulk (1-1 ½ hours).
- Grease a 9x5-inch loaf pan.
- Punch down the dough and shape it into a ball. Cover and let rest for 10 minutes.
- Roll the dough into an 11x8-inch rectangle.
- Roll up the rectangle into a cylinder, starting from the short end. Pinch along the bottom and ends to seal.
- Place the loaf, seam-side down, into the prepared pan.
- Cover with a clean tea towel and let rise in a warm place until doubled in bulk (1-1 ½ hours).
- **Topping:** Dust the top of the loaf with flour. Slash the top lengthwise down the center, starting and ending about 1 inch from the edges of the pan.
- Bake in the center of a preheated 375°F (190°C) oven until an instant-read thermometer registers 215°F (102°C) and the loaf sounds hollow when tapped on the bottom (50-60 minutes).
- Transfer the loaf to a wire rack to cool completely.
- **Variations:**
- • **Unbleached White Loaf:** Replace multigrain bread flour with unbleached white bread flour and buckwheat honey (if used) with mild liquid honey.
- • **Whole Wheat Loaf:** Replace multigrain bread flour with whole wheat bread flour.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
2g
Fat
1g
Carbs
12g
