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41
½ cup active simple wheat starter
(previous recipe) measured after
feeding and resting
8 ounces unbleached bread flour
(1¾ to 2¼ cups)
2 ounces whole wheat flour (½ cup)
1 ounce rye flour (¼ cup)
1 ounce graham flour (¼ cup)
2 ounces 7-grain cereal (½ cup)
1½ teaspoons kosher salt
½ teaspoon active dry yeast
1 cup water, divided
vegetable oil for the pan
Multi-Grain Sandwich Loaf
Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread
Using Your Food Processor, Broadway Books, ©1997
A mountainous loaf full of the nutty taste of whole grains,
the Multi-Grain Sandwich Loaf may also be shaped into a plump round loaf.
Makes one 1
½
pound loaf
Preparation: 30 to 35 minutes, plus 2 hours to activate the simple wheat starter,
3 to 3½ hours rising time, 40 minutes baking time, and 1 hour or longer for cooling
Two to four hours before mixing this dough, feed your simple wheat starter. Allow the starter to sit
at room temperature until it is frothy, bubbly and visibly active.
Insert the
metal
blade. Add the flours, 7-grain cereal, salt, yeast and starter to the work bowl. Test
the temperature of this mixture with an instant read thermometer. Adjust the water temperature so
that the individual temperatures of the flour mixture and water when combined equal 145°F (i.e., if
the flour mixture is 70°F, then the water temperature must be 75°F). This is the base temperature.
With the machine running, pour all but 3 tablespoons of water through the small feed tube; pro-
cess for 15 seconds. The dough should come together and form a visible ball. Add the reserved
water if the dough seems dry and crumbly. If the dough is wet and sticking to the shaft and sides
of the bowl, sprinkle in a few spoonfuls of bread flour. Process for 30 seconds, so that the dough
mixes a total of 45 seconds. This dough will be soft, moist and somewhat sticky.
Scrape the dough onto a lightly floured work surface. Lightly flour the dough, shape into a rough
ball and place in a large ungreased bowl. Cover the bowl with plastic wrap. Allow the dough to
ferment for about 2 to 3 hours at room temperature. The dough will double in volume.
Brush an 8 x 4-inch loaf pan with vegetable oil. Turn the dough onto a generously floured work sur-
face. Use your fingertips to lightly pat the dough into a rectangle about 10 inches long and 2 inches
thick. Roll the dough into a log. Tuck in the ends and place the dough in the pan, seam-side down.
Lightly dust the dough with flour and loosely cover with plastic wrap or a kitchen towel. Let the
dough rise for about 1 to 1½ hours at room temperature. Arrange the oven rack on the second shelf
from the bottom of the oven; place a baking stone on the rack. Preheat the oven to 475°F.
Dust the proofed loaf with flour. Make a ¼-inch slash down the center of the loaf with a serrated
knife. Slide the loaf pan into the oven onto the baking stone. Turn the heat down to 425°F. Bake
the bread for 20 minutes, then rotate the pan in the oven for even baking and bake another 15 to
20 minutes, until the crust is deep brown. Take the loaf out of the pan and place directly on the
baking stone; bake for another 5 to 10 minutes. The loaf is ready when it sounds hollow when
tapped on the bottom and the internal temperature is 205°F to 210°F when tested with an instant
read thermometer. Remove from the oven and place on a wire rack to cool before slicing or stor-
ing. Store under a towel or in a paper bag at room temperature. The Multi-Grain Sandwich Loaf
will stay fresh for three days.
Nutritional information per 2-ounce serving:
Calories 137 (5% from fat) • pro. 5g • carb. 28g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 302mg • fiber 2g
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