|Rye grains (left) and buckwheat|
No, they certainly didn't look like much, but look at what they did for this bread. They turned it into a hearty and healthy loaf – one hunky toasted slice with a spread of Marmite made me a good breakfast.
Rye, as we're probably aware, is a type of grass. Bread made from rye flour is dense and delicious, but I'm not always successful with it. By adding just the grain to bread dough, I still get the health benefits and of course, there's the nice texture and chewiness from the grains.
I think it's important to toast the rye and buckwheat before cooking as that gives them a better flavour. A topping of seeds and rolled oats gives the bread a lovely crunch as well. I shaped this loaf in a Pullman loaf pan (right) and that's why the top is flat.
In the Malaysian climate, this bread will be good only for a day if kept outside the fridge even in an air-tight container.
I am submitting this to YeastSpotting.
MULTI-GRAIN BREADMakes 1 loaf
¼ cup (50g) buckwheat
¼ cup (50g) rye grain
2¼ cup (335g) bread flour
½ cup (80g) wholemeal flour
¼ cup (40g) milk powder
2 teaspoons salt
2 tablespoons honey
30g butter, melted
3 teaspoons (10g) instant dry yeast
About 1 cup (250ml) warm water
1 egg yolk
1 teaspoon milk
1 teaspoons sesame seed
½ teaspoon blue poppy seeds
1 tablespoon sunflower seeds
1 tablespoon rolled oats
- Toast buckwheat and rye grain separately in a dry pan over medium heat. Place both grains in a saucepan and pour in 1½ cups of water. Bring to the boil and simmer until grains are soft, 10-15 minutes. Drain and cool.
- Sift flours, milk powder and salt into the bowl of an electric mixer attached with a dough hook.* Mix in honey and melted butter. Add yeast and cooked grains. Turn on mixer on low and gradually add warm water to form a soft, wet dough. Cover the bowl and allow dough to rest for 10 minutes.
- After resting time, knead on medium for 7-10 minutes until dough is smooth and elastic. The dough will still be a little sticky; use greased hands to remove it from the bowl and form into a round ball. Grease the bowl and return the dough to the bowl. Cover and stand in a warm place until dough has doubled in size.
- Punch down dough and knead until smooth. Form into a ball and rest for 5 minutes. Shape dough into a rectangle with the shorter side nearest to you. Fold the top third into the middle and then the bottom third over that like a letter. Pinch seams together and place dough, seam side down, into a greased 11cm by 20cm loaf pan. (Or, form the dough into your preferred shape and place on a greased baking tray.) Cover and stand in a warm place until risen. Preheat oven at 200°C 30 minutes before baking time.
- Brush dough with combined egg yolk and milk; sprinkle evenly with combined seeds and oats for topping.** Bake about 45 minutes.