Organic Multigrain Loaf

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<mx2 source= " MasterCook 5.0 " date= " October 28, 2000 " >

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Organic Multigrain Loaf

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<RcpE name= " Organic Multigrain Loaf " author= " Cooking Live # 9586 " >

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<![CDATA[

* Exported from MasterCook *

 

Organic Multigrain Loaf

 

Recipe By :Cooking Live # 9586

Serving Size : 0 Preparation Time :11:40

Categories : Breads/Yeast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cups (4.4 ounces) grain mix (equal parts cracked wheat, rye,

water to cover

2 cups (8.9 ounces) unbleached organic flour

2 cups (8.9 ounces) organic whole wheat flour

1 tablespoons malt

1 1/4 cups (9.2 ounces) water

1/2 cup (1.8 ounces) sourdough levain

1/3 cake compressed yeast

1 tablespoon sea salt

 

Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest

10 to 20 minutes. Add sourdough levain and yeast.

Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow

speed.). Add salt in last 4 minutes of kneading. Let

rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees.

Divide dough and form into different shapes. Bake in

preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and

bake for anther 40 minutes.

 

Source:

" Dan Leader "

S(Mailing Lists):

" KES on 10/26/00 "

Yield:

" 2 1 pound 4-ounce loaves "

Start to Finish Time:

" 12:50 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1650 Calories (kcal); 9g Total Fat; (4% calories from fat); 61g

Protein; 360g Carbohydrate; 0mg Cholesterol; 5714mg

Sodium

Food Exchanges: 20 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 4799 0 5738 26182 0 0 5051 5627 0

 

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<PrpT elapsed= " 11:40 " />

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Breads/Yeast

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<IngR name= " grain mix (equal parts cracked wheat, rye, oats, millet, flax

seeds) " unit= " cups (4.4 ounces) " qty= " 3/4 " >

<INtI>

4799

</INtI>

</IngR>

<IngR name= " water to cover " ></IngR>

<IngR name= " unbleached organic flour " unit= " cups (8.9 ounces) " qty= " 2 " >

<INtI>

5738

</INtI>

</IngR>

<IngR name= " organic whole wheat flour " unit= " cups (8.9 ounces) " qty= " 2 " >

<INtI>

26182

</INtI>

</IngR>

<IngR name= " malt " unit= " tablespoons " qty= " 1 " ></IngR>

<IngR name= " water " unit= " cups (9.2 ounces) " qty= " 1 1/4 " ></IngR>

<IngR name= " sourdough levain " unit= " cup (1.8 ounces) " qty= " 1/2 " >

<INtI>

5051

</INtI>

</IngR>

<IngR name= " compressed yeast " unit= " cake " qty= " 1/3 " >

<INtI>

5627

</INtI>

</IngR>

<IngR name= " sea salt " unit= " tablespoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest

10 to 20 minutes. Add sourdough levain and yeast.

Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow

speed.). Add salt in last 4 minutes of kneading. Let

rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees.

Divide dough and form into different shapes. Bake in

preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and

bake for anther 40 minutes.

</DirT>

</DirS>

<Srce>

Dan Leader

</Srce>

<AltS label= " Mailing Lists " source= " KES on 10/26/00 " />

<Yield unit= " 1 pound 4-ounce loaves " qty= " 2.000000 " />

<TTim elapsed= " 12:50 " />

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