The loaf just happened. I needed a low GI breakfast food for the next day's run but there was none in the shops. I was too cheapo to get a sourdough (10 bucks for a mini loaf!!). It was Friday which meant a low effort day but somehow things happened. Don't ask.
This bread is low effort - no misting, steam bath, scoring. The cleaning up part will be another conversation.
The hydration of the bread is 90.9% (water/flour in weight). The dough looks shaggy. The cereal take in the water so no panic there.
Handle with a spatula if shaggy isn't your thing. The kneaded dough can feel strong, which is good (after 15 minutes of kneading, by machine). It is best to handle with wet hands to prevent sticking. The wet hands work like a charm every time (except when there is a hydration calculation error. This case, it is not.)
Ah, one more thing. Mixed cereals should always be soaked to blend in with the flour. This keeps the bread moist for longer too (I think).
Credits: I get most of my inspiration here
Makes 1 loaf.
Logistics and ingredients:
Prepare a medium sized non-stick bread pan and a greased bowl (for proofing)
60g of mixed cereal + 400ml hot water (I did 410ml because of my poor eyesight) : soak until water cools to 45C. Weigh the water (400g)to be dead sure. Density of water is 1g/cm3 so weight is about equivalent to volume. Google it if you don't believe me.
7g instant yeast + 40g molasses or brown sugar
40g butter, softened at room temperature
1.5 tsp salt (I use pink salt)
440g bread flour (I use King Arthur, but it does not matter much)
60g assorted pumpkin seeds, chopped walnut, raisins (any ratio you fancy)
Method:
Wait until the cereal mix has cooled to at most 40C, then add yeast + molasses.
Note: If you can stick your finger into the mixture that has stopped steaming, feels warm and you don't shout 'ouch' , it is about there. Best get a thermometer though. Any hotter, the yeast dies and cannot ferment the bread.
Mix well.
When the wet mixture gets bubbly from yeast action, proceed to the next step.
Add butter, salt, bread flour. I made out 3 portions of the flour and kneaded it in portion by portion to prevent clumping)
On a mixer, knead until the mixture just combines.
Add nut mix if desired.
Knead for 15 min at speed 2.
The mixture will appear shaggy. The dough will feel 'strong' due to gluten formation.
Avoid adding flour to keep the hydration stable.
Transfer the contents of the mixer, with wet hands, to the greased bowl.
Pop it into a enclosed space while it ferments. I used a cold oven.
About 1 hour later (duration depends on room's temperature), the dough would have almost doubled. I aim for 50-60% rise.
On a floured worktop, tip over the risen dough.
Stretch the dough like a square. Fold the 2 ends towards the center like a letter (only boomers know what a letter is)
Transfer the folded dough to the prepared bread tin. Let it rise in an enclosed space.
About 30-45 min later, when the dough crowns the tin, preheat the oven at 170C.
Baked at 170C for 35-40 minutes. I baked mine for 38 min in my Bosch to be cooked but not terribly brown. (I hate super crusty bread)
Bread is ready when it sounds hollow when whacked with a chopstick (again, mine is a metal chopstick but you get what I mean)
Slide the bread out to cool over a rack.
ONLY cut it when completely cooled. Otherwise you will have gummy toast.
Enjoy.
A summary of the procedure:
(cereal+hot water) > cool to 40C > add molasses + yeast
Bubbly after 5 minutes? Yes > Add butter, salt, bread flour>Knead
Ferment 1 hour in greased bowl > Fold and let the dough rise in bread tin
Bread risen to the top of tin? Yes > bake at 170C for 35-40 minutes.
