Grain bread recipe – Joseba Arguiñano

Bread recipes

Joseba Arguiñano teaches us how to make multigrain homemade bread with wheat, lemon and rye flour and flax seeds, sesame, pumpkin, sunflower, millet, oats and poppy seeds.

Ingredients (for 2 bars):

  • 250 g ground with a stone wheat flour
  • 125 g of spelled flour from stone
  • 125 g whole rye flour
  • 50 g sourdough
  • 10 g. salt (2% compared to flour)
  • 350 ml. water (70% compared to flour)
  • 1 tablespoon flaxseed
  • 1 tablespoon brown flax seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon millet
  • 1 tablespoon oatmeal

Preparing the recipe for multigrain bread

Mix wheat flour,, Rye flour and einkorn flour. Add the sourdough and salt. Pour out the water. Stir with a spatula until everything is mixed. Cover the dough with plastic wrap next to the skin (on the dough). Let it stand for 25-30 minutes.

Mix half of seeds and scales oatmeal (reserve a little of each ingredient). Pour a little water and let them hydrate.

Knead the dough on the counter to give it tension. Put it back in the bowl and add the hydrated seeds. Stir until blended. Knead again on the hob and roll into a ball. Pour a trickle of olive oil into the bowl and place the ball of dough. Cover it with plastic leather for the kitchen. Let him rest in the refrigerator for 24 hours.

Preheat oven at 230ºC.

Mix in a bowl the remaining seeds and rolled oats. Make two bars with the dough. Roll them in the mixture. Wrap them in a tea towel. Allow to stand for 45 minutes at room temperature.

Put them in the oven on baking paper. Put water underneath to create steam and brighten the cakes. Bake at 230ºC for 10 minutes.

After that time, reduce the oven temperature to 180ºC and bake for another 30 minutes. You already have your homemade multigrain bread!

multigrain bread

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