Multigrain Bread
Source: https://www.meranermuehle.it/rcp_recipe/multigrain-bread
Baking/cooking time
40 Minutes
Rest time
2 Hours
Difficulty
easy
Ingredients
Ingredients for 2 loaves
| 500 | g | Mix Multigrain Bread |
| 300 | g | cold water (14°C) |
Preparation
- Pour the mix into the bowl of a stand mixer, add all the water, and start kneading with the dough hook at medium speed for 8 minutes. Continue for another 4 minutes at a slightly higher speed, until a smooth dough is obtained.
- Divide the dough into two pieces of about 400 g each and transfer them to two lightly greased bowls. Cover with plastic wrap and let rise at room temperature for 60 minutes.
- Roll out each dough piece on a lightly floured surface, shaping it into a square about 20 cm on each side. Roll each square up and place it into two loaf tins lined with baking paper (approximately 24 × 10 cm).
- Cover with a plastic proofing cover and let rise for another 60 minutes, until doubled in size.
- Bake in a preheated static oven at 180°C, placing the tins on a rack on the second level from the bottom, for 40 minutes. Once baked, remove from the oven and let cool completely on a wire rack before slicing or serving.
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