Ten Grain Cereal

I made this one last night to bring over to Grant and Michelle's for dinner. I had initially started a sponge the night before but the yeast had not activated in it.  I think its just too cold in the house to leave anything on the counter.  Oh well.  I tossed it out yesterday afternoon and started one from scratch.

1/2 cup plus 2 tablespoons Bob's Red Mill 10 grain cereal

1 1/4 teaspoons salt

1/2 cup hot water

3 cups bread flour

2 teaspoons instant yeast 

3/4 teaspoons salt

1 tablespoon honey

1 cup hot water water (110 degrees F)

In a small bowl the night before mix the 10 grain cereal, salt, and hot water.  Mix until the grains are thoroughly soaked.  Cover and let it cool to room temperature.  Then place it in the refrigerator overnight.  

This grain mixture was originally intended for the first loaf that I ended up scrapping so I decided to keep it and toss it in here.  I had to make sure to lower the salt and water content of the dough before I mixed this in to keep the total flour to moisture ratio roughly the same.

Preheat the oven to 375 an hour ahead of baking time to let the pizza stone warm up.

The next day mix the bread flour, instant yeast, remaining salt, honey. and the hot water.  I use my kitchenaid at setting #2 for 2 minutes or so with the dough hook.  It will be a little dry so a little extra hot water may be necessary.  Once the ingredients are mixed turn it up to speed #4 for about 7 minutes until the dough becomes smooth and elastic.  Mix in the grain mixture from the previous night and knead for another 3-5 minutes until it is incorporated.  Place dough in a greased bowl and give it a turn.  Cover and let rise until doubled, 60-90 minutes.  Punch down and turn out onto a piece of parchment on a sheet pan or peel.  Stretch the dough out to form a rectangle and then form a batard or baguette shape.  Cover with oiled plastic and let rise until doubled another 30-45 minutes.

Dust with rye flour and score the bread.  I did 4 scores about 1/2 inch deep at a 30 degree angle.  I'm getting much better at scoring!

Slide the parchment paper on the pizza stone and toss 1/2 cup of ice cubes on the bottom of the oven and quickly shut the door

Bake for 40-45 minutes at 375.  Less time if you made a longer, skinnier loaf.

Everybody thought this loaf was the best one I've made yet.  I think that if I could modify this recipe to use a preferment it would have a much deeper flavor.  I will add some wheat germ into the preferment next time too I think.

The scores could have been a little bigger, I got some cracking down the side of one of them.

The crust was nice and crispy while the crumb was a heavy but incredibly moist and chewy.