Ingredients
- 1/3 cup dry multigrain cereal I used Red River
- 1 1/4 cups water divided
- 2/3 cup regular brewed coffee 85-110℉
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 1 cup dark rye flour I used Rogers
- 1 cup whole wheat flour
- 1/4 cup molasses
- 3 tbsp cocoa
- 2 tbsp vegetable oil
- 1 tbsp vital gluten
- 1 tbsp caraway seeds
- 1 tsp kosher salt
- 1-1 1/4 cups bread flour
- 1 large egg whisked with 1 tbsp water
Servings: large loaf
Instructions
- In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
- In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
- Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
- Preheat oven to 375℉
- Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.
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