This months bread recipe was chosen by Judy of Judys gross eats and it is a wonderful recipe from Peter Reinhardt for “Power bread”.
Its great to bake along each month because the recipe of choice is always something new, and this months “Power bread” is no exception. Having said that it is just the kind of bread that I like to bake. Its really healthy, whole grain with oat bran and vitamin E rich sunflower and sesame seeds. Its slightly sweet from the raisins and honey and has a complex depth of flavour due to the multi-stage dough preparation.
This bread is very easy to make just plan ahead and start it three days ahead of your chosen bake day.The fact that it takes 3 days to make is no problem at all, because for the first 2 days you are just setting up your soakers and biga, and that only requires a few minutes of time. The flavours and texture of this bread just come together over the course of the 3 days of preparation.
I confess to making 2 minor changes to the original recipe. Instead of grinding the sunflower seeds I just kneaded them in whole. Secondly I reduced the amount of yeast by half, this was to counter act the heat and humidity at this time of year. Recently, many of my breads have been prooving for too quickly, a bit less yeast under such conditions does the trick.
- 71g raisins
- 14g flaxseeds
- 170g water
- all of the pre soaker
- 170g whole wheat flour
- 14g oat bran
- 4 g salt
- 170g whole wheat flour
- 1g instant yeast
- 142g milk
- Final dough
- All of soaker
- All of biga
- 56g sunflower seeds
- 56g whole wheat flour
- 29g sesame seeds
- 4g salt
- 4g instant dried yeast
- 21g honey
- Day one
- Mix all the pre-soaker ingredients, cover with plastic wrap and leave at room temperature for 12-24 hours
- Day two.
- Blend the pre-saoker with a hand held blender or a food processor and mix with the remaining soaker ingredients and then leave for another 12-24 hours.
- At the same time as setting up the soaker, set up your Biga. Mix all the ingredients for the biga, knead with wet hands for 2 minutes, cover and leave for 8 hours, or overnight.
- Day three.
- Add all of your soaker, your biga and your remaining dough ingredients into a large bowl. Use your hands to break up the biga and fully incorporate all of the ingredients together. Turn out onto a clean work surface and knead for about 10 minutes. Although the dough does become more elastic, it does not pass the window test, at least not in my hands anyway.
- Form the sticky dough into a ball, place into a bowl and leave to rise for 1 hour.
- After an hour the dough should be nicely risen, deflate, form and place into a buttered loaf pan. Pre-heat you roven now
- leave to re-rise for approx 45 minutes. Bake at 250 degrees C for 10 minutes and then reduce the heat to 200 and bake for a further 35 minutes. if the top browns very quickly cover with some foil.