Whole Grain Cereal Bread Recipe
Category: Baked Goods, Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 150g |
| Whole wheat flour | 75g |
| Whole spelt flour | 75g |
| Water | 205g |
| Active dry yeast | 7.5g |
| Honey | 5g |
| Fine salt | 8g |
| Additional water (as needed) | q.b. |
| Mixed seeds | 65g |
Instructions
To make this wholesome and fragrant cereal bread, you’ll first need a stand mixer fitted with a dough hook. Begin by combining the Manitoba flour, whole wheat flour, and whole spelt flour in the mixing bowl. Sprinkle the dry active yeast evenly over the flour blend.
Start your stand mixer at a low speed and gradually add the water (make sure it’s at room temperature) in a slow, steady stream. Continue mixing until the dough begins to come together, forming a cohesive and smooth texture.
Once you have achieved an even dough, switch to the dough hook attachment. Knead the dough on low speed for about 2 minutes, allowing the ingredients to fully incorporate and develop a slightly elastic texture.
Next, add the fine salt and let the dough hook knead the mixture for another 2 minutes, ensuring the salt is fully absorbed.
Once the dough is ready, transfer it to a lightly oiled bowl. Shape the dough into a ball and cover it with a damp kitchen towel. Place the bowl in a warm, draft-free area—such as an oven with the light on—and allow it to rise for approximately 1.5 hours or until the dough has doubled in size.
After the dough has risen, turn it out onto a lightly floured surface. Perform a series of folds, also known as “stretch and fold.” To do this, take the outer edges of the dough and fold them towards the center, pressing gently to seal. Repeat this folding motion for a total of six folds. This step strengthens the dough and helps build structure.
Once you’ve completed the folding process, shape the dough into a round loaf. Transfer it to a lightly floured perforated baking tray. If needed, use a bench scraper or dough scraper to help move the dough without disturbing its shape.
Cover the loaf and return it to the warm spot for the second rise. Let it rest for another hour or until it has visibly puffed up and doubled in volume.
Now, preheat your oven to 450°F (230°C). Meanwhile, make shallow diagonal slashes across the top of the risen loaf using a sharp knife or razor blade. This will help the bread expand evenly while baking.
Sprinkle the top of the dough with the mixed seeds, pressing them gently into the surface to help them adhere. For a rustic touch, you can brush the top lightly with a bit of water before adding the seeds.
Place the loaf in the oven on the middle rack. Bake for 45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. This method allows for a crisp, hearty crust and soft interior.
Once baked, remove the bread from the oven and allow it to cool on a wire rack. While still warm, slice it into thick, hearty pieces. Serve this delicious whole grain cereal bread with your favorite spreads or as an accompaniment to a comforting soup.
Enjoy your freshly baked, wholesome cereal bread that’s packed with nutrients and perfect for any meal!
