Hemulen

Woof-woof
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Multigrain bread
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Preparation, rising and baking time: ~3 hours | 2 medium-sized loaves

This bread forms a brown, thick crust. The recipe is new – steered by different flour sorts I found in the pantry and smetana (sour cream) leftovers.

Ingredients

200-250 ml/0.85-1 cup lukewarm (37-42°C/99-108°F) water (more liquid for a looser dough and fluffier bread)​
200-250 ml/0.85-1 cup lukewarm (37-42°C/99-108°F) milk​
11 g/0.4 oz active-dry yeast (liquid warmth ~42°C/108°F = a bit warmer than your hand) or 30-35 g/1.0-1.2 oz fresh yeast (liquid warmth ~37°C/99°F = about body temperature); the temperature doesn’t have to be followed that precisely – just don’t kill the yeast at the start with too hot liquid and don’t wrap the dough too tightly with e.g. gladwrap/plastic to withhold gas flow during rising (= fermentation process). Alternatively, you can use ~9-10 g/0.3-0.35 oz instant yeast mixed with flour – instant yeast doesn’t have to be dissolved in liquid.​
2-3 tablespoons room temperature sour cream/smetana or crème fraîche​
30-40 ml/2-3 heaped tablespoons maple syrup or syrup/treacle​
2 teaspoons (low-sodium) salt​
50 ml/0.2 cups macadamia nut oil, extra virgin olive oil or canola oil​
350-400 ml/1.5-1.7 cups/180-208 g/6.3-7.3 oz plain flour/APF (+ some extra for sprinkling)​
250 ml/1 cup/130 g/4.6 oz graham flour​
250 ml/1 cup/130 g/4.6 oz barley flour​
150-200 ml/0.63-0.85 cups/65-85 g/2.3-3.0 oz rye flour​
(~16 walnuts and ~16 tiny stalks of rosemary for garnish)​


Instructions

1.
Warm the liquids and mix in the yeast in a large bowl (if you use active-dry or fresh yeast).
2. Add the sour cream, maple syrup, salt and oil and mix.
3. Add some flour (any sort + instant yeast, if you use it) and mix.
4. Add the rest of the flour (all sorts) and knead for about 15-20 minutes (preferably with kneading blades of a mixer, a longer period if by hand). The dough should be rather loose. Stop adding flour or add some liquid or oil if the dough starts to feel too heavy. Knead until the dough no longer sticks badly to the sides of the bowl, add a sprinkle of plain flour on top, cover with a loose cotton or linen towel and let rise in draft free room temperature for approximately 2 hours.
5. Pour (and/or scrape) the dough on a floured surface (I used parchment underneath), sprinkle some flour on top and knead a minute or so by hand.
6. Divide the dough into two pieces and form two oval loafs on a floured baking tray (line the tray with parchment if the paper tolerates high temperatures) and let rise under a towel for ~25-30 minutes.
7. Set the oven to 225°C/435-440°F/gas mark 7-8 (no fan).
8. Cut a small incision/slash lenghtwise in the middle of both loaves (and garnish by pressing walnuts and rosemary stalks on the sides, if you like - they char but it doesn't affect the taste that much).
9. Bake for 30-40 minutes in the middle of the oven until the bread is done (you can hear a hollow sound when tapping the bottom). An electric oven can be turned off after ~20 minutes. The bread forms a thicker crust, sets thoroughly and can be cut more easily when hot (= doesn't flatten) if it's baked a bit longer in the afterheat.

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