Award Winning 50/50 wholemeal/white multigrain jumbo loaf

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Recipe's preparation

This recipe is based around Thermomumma's white and wholemeal multi grain recipies. I have just slightly changed/modified them to accommodate my laziness, and preference for a 50/50 white/wholemeal loaf.

Add 350grams lukewarm water into bowl.

 

Add 2 teaspoons yeast into bowl.

 

Add 240grams white bakers flour into bowl.  Without zeroing the scales, add wholemeal bakers flour until total weight = 470 grams.  (you can vary the while/wholemeal ratio here to your preference, as long as the combined weight of both is 470grams.)

 

Add a heaped teaspoon of each salt and bread improver into the bowl.

 

Add 1 tablespoon olive oil into the bowl.

 

Put on lid and mix on speed 3 for 15 seconds.  

 

Add in your 100grams mixed seeds.

 

Replace lid and knead 9 minutes "Closed lid"  "Dough mode" .

 

Remove dough from bowl and place onto oiled thermomat/bowl, wrap/cover and allow to rest for 15 mintues.

 

Punch out gases and roll into log shape to fit within Mackies (or similar) jumbo sized loaf tin.

 

Sprinkle with a handfull of assorted seeds if desired.  Press gently into the dough to ensure they stick.

 

Allow to rise until the dough rises to just above the top of the tin.  I place my tin into the microwave with a cup of boiling water to allow it to rise.  If you are rising in a dry heat, cover the tin with a oiled piece of cling wrap to ensure the dough doesnt dry out.

 

Pop into a cold oven and bake 35minutes at 200 degrees celsius.

 

Remove the bread from the tin immediatly and place onto wire rack to cool.  If your bread doesnt easily come out of the tin, pop it back into the oven for a further 5 minutes.  Repeat until it comes out simply by you turning the tin up-side down.