Monday, November 24, 2008

multi-grain wholemeal again but using biga

i think it's time i try out new stuffs. again, i'm baking the multi grain bread. seems that we can't get tired of this stuff.

  • 1 cup rye flour
  • 3/4 cup water
  • 1/4 tsp instant yeast

baking day
  • 1 cup wholemeal + 2 cup white flour
  • 1/4 tsp instant yeast 
  • 1 1/2 tsp salt
  • 1 cup simmered-for-5-minutes amaranth, quinoa, buckwheat, millet, sunflower seed, flaxseed, pumpkin seed
  • about 1/3 cup water. add more/less until dough feels "sticky".

for added pizzaz, sprinkle the top of the dough with some sunflower or pumpkin seeds.

 actually when making this bread, i forgot to account for the 1 cup of rye flour in the "ferment". so i had 4 cups of flour on baking day.

so had 5 cups of flour in total! not a problem, just add more water till it feels right.

told you bread baking is easy. it's very forgiving.

as you could see, good to eat on its own!

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