Made quite a couple of breads during the last chinese new year holidays and infact bread is actually something i bake every week. Thought that i havent posted sort of a multigrain loaf before so this is it. Not long ago, a friend asked me about baking bread using a breadmaker machine because she was considering of getting one. Well i did not use the breadmaker machine to make this loaf, but just suddenly thought of that conversation. I do think breadmaker machine is a very very helpful appliance if we want to have homemade bread and especially if you are not a keen baker, busy and do not want to go through the hassle of kneading and shaping the dough, i find it's worth the investment. I do have one at home, i use it once in a while during my lazy days.. i need not watch the time to check my dough and also i think there are a lot of breadmaker machines that come with a timer that you can set the time when you want the bread to be ready..very convenient.
Okay, this is a simple loaf using straight dough method , putting in what i want to put in. It is a small loaf, i did not want to put in too much seeds or grains in the dough as i'm a little afraid that it might weigh down my dough, a good sandwich bread.
|made this simple sandwich the next day, spread with butter and top with ham, lettuce, cheese and tomato.|
I used a 23cmx11cmx11cm baking tin
200gm wholemeal flour
50gm hi protein flour
2 tbsps sugar
1/2 tsp salt
1 tsp instant yeast
1 1/2 tbsp rolled oats
1 tbsp flaxseed
1/2 tbsp spelt flakes
1/2 tbsp toasted wheatgerm
cold butter 15gm
some sunflower seeds, flaxseeds, instant oats for sprinkling on top
1. Put all of the above ingredients except water and butter into your mixing bowl , use a fork to give them a good mix. Using dough hook on electric mixer, pour in water little by little till a dough is formed. Keep on beating for another 5 minutes, add in butter and continue beating for another 15 minutes till dough is smooth.
2. Transfer to a lightly floured surface, shape into a ball and let proof till double its size.
3. Divide dough into 3 equal portions, shape them into round again and let rest for another 10 minutes.
4. Shape each roll into a rectangle and roll it back like a swiss roll, do the same for the rest of the 2 rolls and let them proof in a greased baking tin for another 45 minutes .
5. Bake in a preheated oven at 200C for about 30 minutes