10 Grain Loaf

I bought few packages of Red Mill whole grain flour from the Market Place Supermarket weeks ago. There are rye flour, wholemeal flour and 10 grain flour. I've used rye flour for a rye bread in my previous attempt whereas wholemeal flour had been used for wholemeal bread or pancakes.

Yesterday, I tried to make another loaf with the 10 grain flour which contains wheat, rye, triticle, oats, corn, barley, soy, brown rice, millet and flax seed. There are finely grounded grains which is quite different from the wholemeal flour I've been used for some time ago. Perhaps the dough would be much smoother.

I purposely left the bread rise without a lid-on as my other half like the caramelized bread edges. Finally, it rise absolutely tall and end up we've got quite a big slice of bread. As for me, I love the outlook of homemade country loaf.

The bread texture was soft as I used a recipe which contains milk and egg. I could hardly tell what is the flavor as too many grains had combined together. Sometimes, it tasted like soy, sometimes like brown rice and sometimes barley. Well, whatever it is, it's a healthy bread.

Recipe:

250g bread flour
80g 10 grain flour
30g sugar
5g yeast
3/4 teaspoon salt
1 egg
65g ice water
100g milk
30g butter

1. Mix all the dry ingredients in a mixing bowl. Gradually add in all the wet ingredients and mix it by a flat beater at low speed until everything just combine.
2. Add butter continue to mix for 1 or 2 minutes. Change to a dough hook continue kneading for about 20 minutes at medium speed.
3. Off the machine and clear the sticky dough at side of the bowl. Continue kneading for few seconds.
4. Knead the dough on a lightly floured work surface until the dough smooth but not sticky then shape it into a smooth round dough, cover with cling film and let it rest for 20 minutes.
5. Knead the dough and punch out the gas.
6. Flatten a dough and roll out into a longish shape. Roll up the dough like a Swiss-roll.
7. Flatten the rolled-up dough and roll out again into a long rectangular shape then roll up the dough tightly.
8. Place the rolled dough in a greased bread tin.
9. Spray water around the tin. Place it in the oven with door close, proof for 60 minutes without lid on.
10. Proof until it rise over the top of tin then take out the tin from the oven and preheat the oven at 180'C.
11. Bake approximately 40 minutes or until golden brown (used an aluminium foil to cover the top after 25 minutes to prevent burning at the top).
12. Take out the bread to cool down before slicing into pieces. Store leftover bread in airtight container without slicing it into pieces to let it stay fresh for the next serving.