I am developing a 12 grain bread recipe. I use the sponge method for
starting the dough. I know that adding more grains to the dough
affects the moisture. My bread is kind of dry, not as moist as I would like.
I use the basic bread recipe from the Tassajara Bread Cookbook and
have added lecithin and whey, which I read somewhere would retain
moisture. I also changed two cups of the flour to 2 cups of bread flour.
The original recipe called for 6 cups water and I increased it to 7.
When kneading the dough, I am aware of the stickiness of the dough so
that I don't add too much flour and dry out the dough. I knead the
dough on granite counter top and only knead until the dough stops
sticking to the counter top.
I am not a novice at making bread, I am a Chef and have been baking
bread for over 25 years.
I do not want to use the 12 grain flour that is sold in stores. I
like to develop recipes from scratch.
So if any one could look at the recipe I am including and make any
suggestions on how to make the bread end up with more moisture, I
would appreciate it.
Also I count 11 grains in my recipe and am trying to figure out what
to add to make it 12 grains.
* Exported from MasterCook *
Multi-Grain Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1st Step
7 cups lukewarm water (85F to 105F)
2 tablespoons yeast
1/2 cup honey
1/2 cup molasses
2 cups dry milk
4 cups whole wheat flour
4 cups unbleached flour
2 cups gluten flour
3 tablespoons granular lecithin
1/2 cup powdered whey
2nd Step
2 1/2 Tablespoons salt
1 cup oil
2 cups bread flour
1 cup rye flour
1/2 cup soy flour
1/2 cup barley flour
1/2 cup rice flour
1 cup flax seed meal
1/2 cup bulgar -- soaked and drained
1/2 cup cornmeal
3 cups whole wheat flour
3 cups unbleached flour
2 to 3 cups additional flour for kneading
Dissolve yeast in water.
Stir in sweetening and dry milk.
Stir in whole wheat flour, unbleached flour, gluten flour, lecithin
and whey until thick batter is formed
Beat well with spoon (100 strokes)
Take bulgar and soak in cold water while sponge is rising. It will be
ready for next step.
Let rise 60 minutes.
Fold in salt and oil.
Fold in additional flours until dough comes away from side of bowl.
Knead on floured board, using more flour as needed to keep dough from
sticking to board, about 10 to 15 minutes until dough is smooth. Dough
should still be moist.
let rise 50 minutes. Punch down. Shape into loaves. Let rise 20 minutes.
Bake in 325F. oven for 50 minutes.
Description:
"The fundamental Tassajara Yeasted Bread adapted to multi grain."
Source:
"Tassajara Bread Book"
Yield:
"5 loaves"
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Per Serving (excluding unknown items): 12438 Calories; 323g Fat
(22.8% calories from fat); 360g Protein; 2103g Carbohydrate; 145g
Dietary Fiber; 249mg Cholesterol; 17091mg Sodium. Exchanges: 115 1/2
Grain(Starch); 2 1/2 Lean Meat; 8 Non-Fat Milk; 62 Fat; 16 1/2 Other
Carbohydrates.
NOTES : To refrigerate dough and bake the next day:
Cover each loaf with plastic wrap secured with a rubber band so it is
tight. Let sit at room temperature about 30 minutes and then
refrigerate overnight.
Next day: Remove from refrigerator, remove plastic wrap and replace
with a clean kitchen towel. Let rise until almost doubled. This will
take anywhere from three to four hours depending on the ambient
temperature. Don't rush the dough. About 20 minutes before you wish
to bake, preheat oven to 325 degrees. Bake 50 minutes. Internal
temperature of loaf should be 200F. Cool on racks. May be frozen
after completely cooled.