Mixed Flour Bread (with photo)

[farfallina]

Mixed Flour Bread

Ingredients:
240g water
20g honey
15g fresh yeast
180g bread flour
120g rye flour
120g whole wheat flour
30g cornmeal aka cornflour (IMPORTANT! This is not cornstarch!)
5g salt
30g butter or margarine at room temperature, chopped


Ingredients:
    Put water and honey in TM Bowl. Warm for 1 minute at 37ºC on Speed 2
    Add fresh yeast and mix for 4 seconds on Speed 4
    Add flours, salt and butter. Knead for 4 minutes
    Transfer it into a deep bowl. Cover with plastic film and let it rise for 1 hour


    Cover a cake tin with baking paper. (Mine is 11x31cm) Brush with a little oil
    Roll the dough and transfer it into the tin. Cover with a cloth and let it rise for 1 hour
    Bake it in preheated oven at 200ºC for 45-50 minutes
    Let it cool on the wire racks



Afiyet olsun
 


Photos: http://thermomixtarifdefterim.blogspot.com/2011/05/mixed-flour-bread.html

 
 

[cookie1]

Another lovely recipe to try.

[farfallina]

I hope you like 

[bluesed]

Bread is basically just water,flour,salt and yeast. There are so many recipes for bread with little or more variations. But it is nice to read a recipe from someone who actually has caught some of the parts which makes a tasty bread

What makes a tasty bread is the type of flour you use. Too few people pay attention to what flour they are using which is sad. Commercial sold plain white flour is probably the easiest flour to use for baking but also the most tasteless and boring flour.
To make better breads use ecological or any other kind of flour from your local miller or even buy whole grains and toast/bake/dry/blend them yourself. You will discover a whole new bread full of taste that is never achieved with plain flour.

My favorite flour is made from Kamut which is a wheat that never has been modified and is grown ecologically. It gives a awesome flavor and a nice yellow crust. Besides that i like to toast rye grains in the oven and blend in as well.
Read more about kamut here http://www.kamut.com/en/index.html

Another important thing is to let your dough rest. Less geist and longer rising time ensures that you get the water soaked into the flour and the flavors blend out. Most dough i store in fridge and let them rest for 24 hours.

And good luck with your baking

[farfallina]

I completely agree bluesed
And thank you for taking time for informing us

Recently I try to use whole wheat flour more often
I don't have much knowledge about Manitoba flour but I know from experience that when I make bread with it it tastes great!
I guess it is called this way (as manitoba) only in Italy. All I can say is it is a strong flour

I have difficulty to find different flours, even rye flour around here. My brother in law has a pasta fresca shop and a couple of times I bought it from his flour supplier. Last time I asked he didn't have it. He said they don't always have it

I know about kamut.  I had pasta made of kamut. I heard about the flour as well but never used it
How would you recommend to use kamut in bread? You make bread only with kamut flour or you mix it with white flour?

[bluesed]

There is no reason to blend Kamut with plain wheat flour as Kamut is a wheat flour but the grain has never been manipulated and has to be grown under ecologically controlled conditions to wear the brand.
 I like to use a bit of Rye, though never more then 20% as rye is a pretty fat grain which will make your dough sticky and heavy(unless your looking to make a dark rye bread).
Funny thing about Rye is that its a Nordic grain which in its origin was a weed until the vikings found out to use it. In Denmark they have a great tradition for a very delicious dark rye bread which is the most common bread in Denmark. It is made basically with rye and other whole grains and always mate with a sour dough.
Actually  when having a sour dough this bread is pretty easy to make as it needs very little kneading. I sometimes makes it here in Spain and as in Italy its not so easy to find Rye.

If anyone should be interested in a delicious recipe for a Danish Sour Dough Dark Rye Bread I will be happy to post it.

[farfallina]

I'd be very interested bluesed, thanks
I've never made sour dough though
Could you include also that in your recipe?

[bluesed]

Sure here is the recipe for a delicious Danish Sour Dough Dark Rye Bread
It takes 3 days to make this bread but the result also speaks for it self.

The recipe is for 3 breads

Day 1 The sour dough
6 dl cold water
15g fresh yeast
800g rye flour

In a bowl dissolve the yeast in the water and stir in the flour. Cover the bowl lightly with a tea towel or a lid and put to rest at room temperature for 48 hours.

Day 2 The dough
1 liter of cold water
500 g cracked rye grains
250 g sunflower seeds
250 g linseeds
(You can replace the sunflower and linseed with other types as you like, ex, pumpkin seeds, oat, barley, etc..)

Blend all the listed ingredients in a bowl and cover lightly with a tea towel or a lid and let it rest for 24 hours at room temperature.

Day 3 Mixing the doughs and Baking the bread

Blend the sour dough with the other dough and add 50g sea salt. Knead the bread for about 10 minutes.

Divide the dough into three 2 liters molds(i prefer glass molds in a rectangular shape) which has been buttered or sprayed with plain oil.

Let the dough rest for 2-3 hours at room temperature.

Bake the bread at 180 celsius for aprox 1 hour and 20 minutes. (use a skewer to test if its done)
Flip out the hot breads on a baking rack and let them chill a bit.

Best way to store the breads is in a paper back at room temperature and they will stay good for 3-4 days.
Cut slices and eat it with butter on or your choice of sliced

In case you dont get eaten it all you can make tasty croutons with the left overs or process it in the tmx and toast it lightly in the oven and add some sugar and sprinkle it over your yogurt in the morning.

Im sorry i dont have a photo of this bread but i have googled a bit and found something that looks very similar
http://bit.ly/lMPWRr

[cookie1]

Thanks for the recipe bluesed. I'll give it a try when I get home. I love making sourdough breads.

Bluesed what amount would the 6dl be please?

[farfallina]

Thank you bluesed! it sounds great!
I hope I can find cracked rye grains
I would definitely give it a try
Have you ever tried this recipe with 1/3 or 1/2 amount or we'd better stick to amount of the ingredients ?

Cookie 6dl is 0.6 liter

[bluesed]

No, I have not tried to make less but im sure it wont change the result as long as you follow the proportions and still make enough to make at least one bread.

BTW, if you have some toasted malt it also adds a nice flavor and makes the bread a bit darker. About 50g should do but its not necessary.