- Tried & Tasted -

Wednesday, 2 March 2016

Multigrain Sandwich Loaf

I have been baking this wholegrain sandwich loaf (2 loaves a week) for the past 2 months for my family to have for our breakfasts as well as for my children to bring to school for their breaks. The bread contains all natural ingredients. The whole grains and seeds bump up the flavour, texture and nutrients of the bread.

The ingredients includes linseed, black sesame, raw oats, sunflower seeds and whole milk, preferably organic. 

Linseed or flaxseed is high in protein, heart healthy omega3 essential fatty acids and fiber. Black sesame contains essential trace minerals, calcium and helps lower cholesterol. Oats is high in fiber. Milk that was added as the binding liquid is full of bone building calcium.

With all the goodness from the wholesome ingredients, the bread was not heavy and dense but instead moist, soft and tender. It can stay soft and moist for 2 days if it is kept in an airtight container. 
The bread is delicious on its own.
Multigrain Sandwich Loaf
260g organic bread flour (any kind of bread flour will also work)
40g organic wholemeal flour
1/2 Tbsp organic black sesame
1/2 Tbsp organic rolled oats
1/2 Tbsp organic linseed
1 Tbsp sunflower seeds
24g sugar
1 tsp salt
3/4 tsp instant yeast
198g full cream milk, lukewarm
15g butter, softened to room temperature

Steps to loaf:
  • Place flours, black sesame, oats, linseed, sunflower seeds, sugar, salt, yeast into a stand mixer fitted with a dough hook or into a bread machine. Add milk to the dry ingredients and mix for 5 minutes or until a dough is form. Then add the butter and mix till it is fully incorporated, forming a soft, elastic dough, about another 15 minutes of mixing.
  • Place dough in an covered and lightly oiled container. Leave it to rise in a warm, draft free area until dough has double in volume.
  • Oiled the inside of the Pullman tin (17.5 by 10 by 11cm) or a pound cake loaf pan of similar dimension (a little bigger is alright but not advisable for it to be smaller than the above dimension), with either butter, olive oil or vegetable oil. I used walnut oil.
  • Once it has doubled in volume, remove the dough from the container and placed it on a work surface. The dough should now be very soft and elastic and will not stick to the work surface.
  • Using a rolling pin, roll the dough out to a 15 by 20cm rectangle and roll along the shorter end to form a log. Pinch the end of the dough together and cover it with a cling wrap on the work surface and let it rest for 10 minutes.
  • After 10 minutes of resting, using the rolling pin, flatten the dough by rolling it out approximately to a 15 by 15cm square and roll the dough again into a tight log (give the dough a gentle pull as you roll over itself) and pinch to seal the end of the roll. 
  • Place the dough into the oiled Pullman tin, if you do not have a Pullman tin, a tall edge pound cake loaf pan will work too. The difference will be the loaf from a Pullman tin will be squarish in shape while the loaf from a pound cake pan will have a rounded top.
  • Cover the dough with an oiled cling warp and leave it in a warm place to double in volume.
  • When the dough is 80% - 90% filling the pan, cover the Pullman tin with the tin cover and start preheating the oven to 200 degrees Celsius. If using pound cake loaf pan, just leave the dough as it is and preheat oven.
  • Place the loaf in the center of the oven, equal distance from the top and bottom heating element and reduce temperature to 190 degrees Celsius.
  • Bake the bread for 33 - 35 minutes. Remove the baking vessel using a oven glove and remove the bread from the baking vessel onto a cooling rack to cool for at least 2 hours before slicing.
  • To remove the bread from the Pullman tin, first removed the cover, then turn the tin on its sides and give it a firm tap on the work surface to loosen the bread from the tin. If the tin was oiled properly, the dough should not stick and can be easily tipped out onto a cooling rack. 
  • This loaf definitely can be made from start to finish in a bread machine. Just set it to the white bread setting of your machine. Just note that you allow the dry ingredients to mix with the milk for 5 minutes before adding the butter to the mixture. 
  • I added cooked quinoa (30g, which was cooked from 1 Tbsp of raw quinoa) to the above ingredients for my latest loaf. The cooked quinoa gave the bread a chewier texture. Quinoa is a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre.

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