If you don’t want to ingest commercial flour….Then this is a great alternative to conventional multi-grain bread….
I started making this bread at the shop, and while it is a NICHE item…..It should become a mainstay in time. Considering how little is in the bread, it packs a lot of taste. It is a straight mix, no pre-ferments or starters added. The trick here though is to adjust the water so that your dough isn’t too dry. The dough itself, will hold a tremendous amount of water, as the cereal/grain mix and especially the vital wheat gluten will just inhale the H20! I suggest using a good stand mixer, to do it by hand….Will be a chore, and that is a gross understatement. Here is the recipe:
900grams (2 lbs) multi-grain cereal mix
180grams (6.5ozs) Vital wheat gluten, (Bob’s red mill sells it in a 24ozs package)
650-700ml (21.5-23.5 ozs) cool water
22 grams (3/4 oz) sea salt
22 grams (3/4 oz) fresh yeast or 1 package instant yeast
Mix the grain mix, wheat gluten and the water until wet. Cover and let rest 30 minutes. Add yeast and salt together, making sure that they don’t touch each other. Mix until a pliable , elastic dough is developed. You should be able to pinch a small amount of dough and pull it away from the main mass in the bowl. If the dough feels too stiff, add a little bit of water until you are able to do the stretch test. In a Kitchenaid, or similar type mixer, you’re probably looking at 8-10 minutes. Place dough in a pan-sprayed bowl, cover with plastic wrap, and allow to rise for 30 minutes. After 30 minutes, divide the dough into 2 pieces, and shape into free form rounds, or make up torpedo’s and place in loaf pans. Allow to proof again until doubled. Preheat oven to 375F, spritz the top of the loaves with water, and bake till caramel-brown, and 200F (internal temperature), or when the tapped loaf sounds hollow. Good luck, and happy baking!