Hamelman's Wholewheat Multigrain

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Mebake on 20 Apr 2011 at 00:15

This is the usual Hamelman's Wholewheat Multigrain, only i baked twice the recipe yield, and kept the hydration untouched.

Khalid

Thank you, Occa!

I Knead By Hand. it took a while to know how to properly develop gluten in a dough , especially with multigrain bits and pieces flying around the bench!

Khalid

There must be 6kg of dough to work up here.   How very satisfying!   Really lovely finished breads too.

Very best wishes

Andy

The scoring was wonderful, Khalid.

This bread is one of my favourite, in the top 3 actually. I love its natural sweetness from the wheat & grain, with a little bit of honey. With your bold bake, I would imagine it will taste better too with the caramelisation.

Those 6-kg of bread won't last long given that they're so tasty:)

Sue

http://youcandoitathome.blogspot.com

 

Thanks Andy! I erroneously typed 3 whereas it is only 2 times the recipe. The total dough weighed about 3.8 Kg.

Thanks, Sue. Indeed, this Recipe is ranked amongst the favorite recipes.

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wassisname on 20 Apr 2011 at 09:14

Great looking loaves and a really beautiful crumb.  Impressive!

-Marcus

I'd be happy to pull something like that out of my oven, any day.  I'm sure the flavor was as delightful as the appearance.

Paul

Khalid,

This bread is one of my favorite (top 3) and they pair well with a lot things too. It is nice to see all breads came out of the oven after all your hard work. I like the round scoring.

Kimmy

Very nice bakes, Mebake.   They look perfectly created.   I bet they taste even better.   :-)

 

Someone, please invent "Smell O Vision" for the Internet, please.   :-)

 

Great looking loaves, Khalid!  I never have tried wholewheat mutigrain actually. I often make Hamelman's five grain levain loaf .  I better try it soon.  Thank you for posting your beautiful successful loaves!!   Did you use dry yeast? Did you retared them ?

Cheers,

Akiko

Thank you, Marcus!

Thanks, Paul. Though, i'd have to say that my previous attempts at this bread yielded more flavor due to the prolonged fermentation of the levain. Iam not sure the levain for this bake was fermented all the way. Furthermore, I'am used to higher hydration with this bread, and thus flavor was confined due to the lower hydration.

Thanks, Kim! Its my favorite too.

Thank you gvz! i'am glad you liked it, do try it someday. 

Hi, Akiko! Thank you. I did use instant yeast (2 tsp) for double the recipe actually, therefore, i could not retard.

 

I wanna tell you how it's gonna be, you're gonna give your bread to me,
I wanna tell you night and day, you know your bread not fade away.

You know bread, not fade away, not fade away!

My bread is bigger than a Cadillac, I try to show you but you drive me back,
Your bread for me has got to be real, your gonna know just how I feel.

Our bread is real, not fade away, not fade away!

----

:-)  sorry it's silly.   But fun.   Stupid.....

 

Edited:  Sorry, had a few too many drinks last night...   :-)   beer+grateful dead + internet = bad idea...   :)