Recipe by Togara Mabharani
Styling by Togara Mabharani and Rudi Liebenberg
Photograph by Bruce Tuck
Five-grain bread
Ingredients
SOAKER
- 70g rolled oats
- 70g flaxseeds
- 4 tbsp wheat bran
- 4 tbsp polenta
- 285ml water
FINAL DOUGH
- 385g white bread flour
- 235g wholewheat flour
- 60g rye flour
- 1 x 10g sachet instant dry yeast
- 1 tbsp salt
- 475ml water
- 2 tbsp canola oil
- 1½ – 2 whole eggs
- 535g soaker (from above)
CRUST
- 2 tbsp rolled oats
- 2 tbsp flaxseeds
- 2 tbsp wheat bran
- 2 tbsp polenta
- water, as needed
Instructions
For the soaker, combine all of the ingredients and allow to rest, 12 hours before the final dough is started. Place in a sealed container and leave at room temperature.
For the final dough, preheat the oven to 230˚C. Combine all of the dry ingredients in a stand mixer with a hook attachment. Add the wet ingredients and the soaker, and mix, 10 minutes. Rest at room temperature, 1 hour, then knock down the dough and allow to rest, a further 1 hour.
Combine all of the crust ingredients. Portion the dough into 2 loaves of 700g each, shape and brush with water, followed by the crust mixture.
Allow to rest, 45 minutes, place the 2 loaves in the preheated oven, reduce the temperature to 190°C and bake, 35 minutes. Remove from oven and cool on a wire rack.
