Multigrain - Ten Grain Bread

By mariannefeldman

Healthy Bread in 5 Minutes a Day
Jeff Hertzberg & Zoe Francois p111

Similar to Costco multigrain

makes (4) 1 lb loaves

Ingredients

• 2 cups ten grain hot cereal (Bob's Red Mill) uncooked
• 3 cups white whole wheat flour
• 2 cups unbleached AP flour
• 1 1/2 tbs granulated yeast
• 1 tbs kosher salt
• 1/4 cup vital wheat gluten
• 3 1/2 cups lukewarm water
• 1 - 2 tbs seed mixture for sprinkling on the top crust: sesame, flaxseed, caraway, raw sunflower, poppy, and or anise

Preparation

Step 1

Mixing & storing the dough:
Whisk together the cereal, flours, yeast, salt & vital wheat gluten in a 5 qt bowl, or a lidded (not airtight) food container
Add the water & mix w/o kneading, using a spoon, a 14 cup food processor (w/dough attachment) or a heavy duty stand mixer (w/paddle)
You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine
Cover (not airtight) & allow the dough to rest at room temp til it rises & collapses (or flattens on top), approx 2 hrs
The dough can be used immediately after the initial rise, tho it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container & use over the next 10 days.
On baking day:
dust the surface of the refrigerated dough with flour & cut off a 1 lb (grapefruit size) piece. Dust the piece with more flour & quickly shape it into a ball by stretching the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter turn as you go
Elongate the ball into an oval. Allow the dough to rest, loosely covered with plastic wrap, on a pizza peel prepare w/cornmeal or lined w/parchment paper for 90 mins (40 mins if you are using fresh, unrefrigerated dough). Alternately you can rest the loaf on a silicone mat or a greased cookie sheet w/o using a peel.
Thirty mins before baking time preheat the oven to 450, with baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that wont interfere with the rising bread
Just before baking use a pastry brush to paint the top crust w/water. Sprinkle with the seed mixture & slash loaf with 1/4" deep parallel cuts using a serrated bread knife
Slide the loaf directly onto the hot baking stone (or place the silicone mat or cookie sheet on the stone if you used one).
Cover glass on oven door w/towel to protect it; Pour 1 cup of hot tap water into the broiler pan, remove the towel & quickly close oven door
Bake for 30 mins, until richly brown & firm.
If you used parchment paper, a silicone mat or a cookie sheet under the loaf, carefully remove it & & bake the loaf directly on the stone or an oven rack 2/3 of the way through baking. Smaller or larger loaves will require adjustments in resting & baking time
Allow to cool on rack before slicing & eating
the oven door. Remov