Multi Grain and Multi Flour Loaf

[cookie1]

Multi Grain and Multi Flour Loaf
THIS BREAD NEEDS TO BE STARTED THE DAY BEFORE. 
Ingredients
Pre Ferment
100g Bakers Flour
65g Wholemeal flour
65g rye flour
2½ teaspoons yeast
2 tablespoons of molasses or treacle
310ml of cold milk
Dough
125g bakers flour
60g wholemeal flour
60g rye flour
1 teaspoon salt
Seed Mix
I used my seed mix from here.
Preparation
On the night before prepare the pre ferment by putting all the ingredients into the bowl and mix at speed 4 until they are combined. Place into a bowl, cover with glad wrap and place into the fridge until the morning.
It will be bubbly and have risen.
Scrape the pre ferment into the bowl, and add the dough ingredients. Knead for 4 minutes. I do this in 2 lots of 2 minutes.
At this time the dough will not be lovely and smooth. It is very heavy.
Place the dough into a lightly oiled bowl, cover and leave for about 2 hours, or until doubled. The dough is cold because of the pre ferment having been in the fridge.
Set oven to 190⁰C.
When risen, place on a mat and give a quick knead.
Flatten the dough out to a rectangle as best you can.
Add the drained seed mix into the centre. Flatten a little.
Fold the dough over the seed mix, from each side.
Then knead until the seed mix is distributed through the dough. Some will pop out, but this is normal. Just add it back in.
prepare dough as normal and place into the tin to cook. Grease if you usually grease your tins.
Place aside to rise. It may not rise to double as it is so heavy.
Bake in a 190⁰C oven about 35 minutes.
Photo



This bread is quite heavy but I think it has a lovely flavour. As a result of the soaking the  seed is soft.  You can use any seed mix you like.
The bread doesn't rise high when cooked.
I have based this bread on a recipe in Bread Making by Ruth Clemens

[judydawn]

Did all members of the family enjoy it Cookie?

[Cornish Cream]

I know I will love this Cookie

[cookie1]

Yes Judy. DH likes this sort of bread and DD commented on the fact that it had so much taste. The seeds in it are lovely and soft.

[achookwoman]

Looks nice Cookie. I keep small bags of soaked grain in the freezer and just microwave it before I add it to the mix. 

[cookie1]

A brilliant thought Chookie. I think I need a larger freezer. 

[droverjess]

This looks great, I already have some seeds soaking for another loaf but will try this another time. Do you think spelt would work as some of the flour?

[cookie1]

I'm sure it would DJ. I use some spelt in my everyday bread and it is fine. I have another loaf of this in the oven at the moment. I might blitz the seeds next time for a change. It is a heavy loaf but tasty. I think any mix of flour would be fine.

[droverjess]

I made one yesterday along these lines with part ground, part soaked seeds.
Mix of flours spelt w/m and white, brown wheat, whole wheat and some granary.
It was ok but a sponge dough would be better.
When I make a sponge dough I leave at room temp, but of course we don't have your heat!