Formulas
Free-Form Multi-Grain Bread
For a slightly different flavor and texture, substitute yellow cornmeal for the semolina flour.
Combine cereal with boiling water; set aside 1 hour to cool and absorb liquid. Dissolve yeast in remaining water, oil, molasses and honey. Let stand 10 minutes. Add softened cereal, flours, bran and salt. Mix to well-developed dough. Ferment until doubled, 1-1/2 hours (variable). Punch; ferment 30 minutes. Punch; scale 20 ozs. for 1-lb. loaves; 7 ozs. for demi-loaves; 4 ozs. for rolls. Proof fully, 45 minutes. Brush with wash; sprinkle with bran and slash tops. Bake at 390°F until brown: 25 to 30 minutes for loaves, 17 to 20 minutes for demis and 15 minutes for rolls.
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Cracked wheat cereal | 1 lb., 14 ozs. |
7.35 |
17.75 |
| Boiling water | 3 lbs., 12 ozs. |
14.70 |
35.75 |
| Yeast | 7 ozs. |
1.72 |
4.25 |
| Water | 3 lbs., 12 ozs. |
14.70 |
35.75 |
| Salad Oil | 7 ozs. |
1.72 |
4.25 |
| Molasses | 5.5 ozs. |
1.35 |
3.25 |
| Honey | 1 lb., 14 ozs. |
7.35 |
17.75 |
| Progressive BakerŪ Hummer High Gluten Flour | 4 lbs., variable |
15.70 |
38.00 |
| Progressive BakerŪ Whole Wheat Flour | 3 lbs., 12 ozs. |
14.70 |
35.75 |
| Rye Flour | 2 lbs., 12 ozs. |
10.78 |
26.25 |
| Fine semolina | 1 lb., 9.5 ozs. |
6.25 |
15.25 |
| Wheat bran | 11 ozs. |
2.70 |
6.50 |
| Sea salt | 4 ozs. |
0.98 |
2.25 |
| Egg white wash | As needed |
||
| Total | 25 lbs., 8 ozs. |
100.00 |
242.75 |