Bread with cereals (Dough hook XL)
★
★
★
★
☆
45 rates
Preparation : 10 min
Cooking : 35 min
Total time : 2 h 45 Rest : 2 h
2 loaves
800 g of multigrain flour
1 sachet of dry yeast (5 g)
2 tsp fine salt
2 tbsp multigrain mix
480 ml water
Associated products
Tips
You can replace the cereal flour by spelt flour.
RECIPE STEPS
1
Place all ingredients into the metal bowl and run the program.
- 2 tsp fine salt
- 480 ml water
- 1 sachet of dry yeast (5 g)
- 800 g of multigrain flour
XL Dough hook
04:00 / 13 /
2
Remove the dough from the metal bowl, form a ball and place in a floured bowl covered with cling film.
Leave to rest for 1 hour.
3
Place the dough on a floured work surface then flatten it slightly and fold the four corners into the centre.
4
Turn the dough over, divide in into 2 loaves and place on a baking tray lined with baking paper.
5
Cover the dough with a large bowl or cling film and leave to rest for another hour.
6
Heat the oven to 220 °C.
Fill the drip pan with water.
7
Shape into loaves and sprinkle them with the multiseeds mix.
- 2 tbsp multigrain mix
8
Lightly score the top of the dough using a sharp blade of a knife and bake for 35 minutes.
9
To check if the breads are cooked, turn the loaves over and tap the bottom - It must sound hollow.
Cool on a rack.
© photos Sandra Mahut © 2016 Hachette Livre (Marabout) - version NL
