Healthy Multi-Grain Recipe using Steam to Bake Bread

theyeastthatiknow

Healthy Multi-Grain Recipe Sour Dough

We will show you how using steam to bake your bread, its easy quick and delicious; but first you will need to read my notes in the sourdough page at this site on building a starter and leaven before you begin, if you do not already have a mature starter. You will need to have a starter and active leaven before you get going on any sourdough recipe. For this recipe, we going to add 8 grain or 12 grain plus 50 gms of Ezekie; Ezekiel is a mixture of whole grains that have been allowed to germinate before milled; commonly known as sprouted flour. if adding other inclusions like nuts or dates, add on your 2nd last fold and stretch.
Prep Time1 hr 30 mins
Cook Time35 mins
proving3 hrs
Total Time5 hrs 5 mins
Course: Appetizer, bread, Side Dish
Cuisine: American, French
Keyword: Artisan Bread, autolyze, Baking Bread in Dutch Oven, healthy bread, multi-grain, sourdough
Servings: 15 Slices
Cost: 5.00

Equipment

  • Dutch Oven, Measuring Cup, Mixing Bowl, Thermometer, Scale, Scoring Knife, Banneton Basket or Proofing Bowl, Wooden Spoon. 6" cake pan

Ingredients

  • 200 gm white organic flour
  • 100 gm 8 or 12 grain
  • 50 gm Ezekiel flour
  • 50 gm rye hard
  • 200 gm water
  • 1/8 cup canola oil
  • 90 gm active leaven
  • 1 egg beaten
  • 1 tbsp honey
  • 1 tbsp molasses
  • 1 tbsp brown sugar
  • 10 gm dried rosemary leaves

Instructions

  • Mix all your flour including rosemary together. If you would like to add pepper and perhaps a ½ tsp. of Malt; malt is used to enhance the colour of the bread and to the rise. Place mixture aside; in a separate bowl add an egg and beat, then add sugar, water (warm) & oil, mix well. Now add to your flour mixture and stir well; set aside in a warm spot.
  • This is where we let the mixture sit and develop gluten before adding salt, it is called autolyze; this lessens the time needed to knead or fold and stretch your dough as it begins to develop the gluten during this stage. The dough temperature needs to between 23- 28 degrees to develop gluten’ & sugar so once you add the water keep in a warm spot. You can use a common trick of turning the oven light on and placing inside or buy a bread proofer. The temperature should be monitored as you do not want it too hot or too cold. Let the mixture sit for 30 minutes.
  • Now add your leaven, mix well with your hands, then let it sit for another 30-60 minutes; making sure to monitor dough temperature, keeping it between 23 – 28 degrees. If you are using the oven by turning on the light on, make sure you monitor as it can get to warm. Now add your salt by sprinkling it evenly over your dough; then add 20 gm of water (28-32 degrees) and mix well with hands. This is now considered to be the end of the autolyze.
  • Now add your molasses and honey, mix well. You now need to knead the bread for a good 10 minutes until the dough is nice and elastic. You can sprinkle flour to the dough while kneading to keep it from being too sticky, but don’t overdo. Once finished let the dough sit in the same warm spot for another 2hrs allowing it to settle and ferment.
  • Take the dough out of your container; place on a lightly floured countertop. Fold the dough back on itself. Turn the dough over with a dough knife; sprinkle a little flour on top; and tighten up by pushing in on the bottom and rotating at the same time. Let the dough sit for 15 – 20 minutes (bench rest).
  • Flip the dough over seam side up and place on parchment paper dusted with cornmeal; place in forming a bowl. Now you can stitch the bread; Stitching is taking a small piece of the outside part of your dough and pulling it back to the middle of the dough; applying a little pressure so that it sticks to itself. This procedure tightens up your dough into a nice ball, which makes for a better rise. You can now add some garnish at this point as well, seeds, nuts, rosemary whatever you fancy. Leave in a warm spot (oven w/ light on) or just throw some tea towels over container; monitor rise you are looking for roughly 40% rise. You will find with this recipe that it takes 2-3 hrs to prove; be patient and wait for rise then cover and place in the fridge for the night.
  • Next day, preheat oven to 550 degrees F and place the Dutch oven in to for 45 minutes. In the meantime, you can now easily score your loaf with a scoring knife, if not available just use a shape knife. Scoring allows the dough to open up on your cuts during its oven rise. From here my go-to method is now steaming see my page on this site for steaming bread.
    scoring dough
  • The Coles notes on steaming are; pour 50 ml of hot water in Dutch Oven; then take the bottom of a cake pan (6”) place upside down, be careful not to burn hands. Now place dough in parchment paper on top of the cake pan and return to oven at 550 for 5 minutes, then turn down to 450 for 25-30 min. Take out and baste with olive oil; return to oven uncovered for 5 minutes or until golden brown. Remove from oven and let sit on a grid or rack for 2 hrs before cutting.
  • Or use the traditional method & Take the Dutch oven out and place dough in the Dutch oven along with the parchment paper. Take a spray bottle and give it a couple of sprays of water; this helps in keeping the crust soft, place lid back on & place in the oven for 5 minutes; then turn down the temperature down to 450 degrees for 30 minutes; again, these times will vary as ovens vary. Take out of the oven and remove lid; loaf should be golden brown at this point. Pour a little olive oil over top and use a brush to spread over the top of the loaf; this aids to a nice soft crust. Place uncovered back in the oven for 5 minutes until the loaf should is golden brown, if not place back in for 5 minutes or so until it is. Remove from oven and let sit on a grid or rack for 2 hrs before cutting. Enjoy!

Video

Sour Dough Bread Baked in a Dutch Oven with 8 Grain & Much More! So Good!

8 Grain Sour Dough packed w/inclusions Baked in a Dutch Oven

This 8-grain Sour Dough recipe is packed with inclusions that will make your bread a hit. If you do not have a starter please read my notes in the sourdough page on building a starter and leaven before you begin. You will need to have a mature starter and active leaven before you get going on any sourdough recipe. For this recipe, we going to add 8 grain, Parmesan, pepper, walnuts & rosemary. I add the rosemary & pepper to a large majority of my recipes; you can add these ingredients before the water, this way you can mix well throughout the dough; adding the other inclusions on your 2nd last fold and stretch.
Note: If you do not wish to build a natural yeast (starter) you can always use a store-bought active yeast (7-8gms) in place of the starter for most of the sour dour recipes. You would also not need to do an autolyse step if working with active yeast.






Prep Time30 mins
Cook Time1 hr 30 mins
Resting time2 hrs
Total Time4 hrs
Course: artisan, bread, Side Dish
Cuisine: American, French
Keyword: 8 grain bread recipe, autolyze, Baking Sour Dough Bread in a Dutch Oven, bread proofer, Dutch Oven, how to make bread in a Dutch oven, kneading, sour dough bread, stitching bread, stretch & fold
Servings: 15 slices
Cost: $8.00

Equipment

  • Dutch Oven, Measuring Cup, Mixing Bowl, Thermometer, Scale, Scoring Knife, Banneton Basket or Proofing Bowl, Wooden Spoon.

Ingredients

  • 200 gm white organic flour fresh
  • 100 gm whole wheat flour hard
  • 50 gm rye flour hard
  • 50 gm 8 grain oats
  • 280 gm water 28-32 degrees c
  • 90 gm leaven active see notes on starter
  • 1/2 cup crushed walnuts
  • 1/2 cup Parmesan freshly grated or fresh chunks
  • 10 gm pepper crushed
  • 10 gm Rosemary dried; to taste
  • 1 tbsp Butter chunks of cold butter

Instructions

  • Add 225 gm of water of your total water at 28 – 32 degrees to flour; mix well so all the flour is absorbed. It is a common practice to use your hands for this; if you are adverse to sticky hands use a wooden spoon for most of the mixing; dip hands in cold water mixed with olive oil before mixing with hands.
    Let the mixture sit and develop gluten before adding salt, it is called autolyze; this lessens the time needed to knead or fold and stretch your dough as it begins todevelop the gluten during this stage. The dough temperature needs to between 23- 28 degrees to develop gluten’ & ssimple ugars so once you add the water keep in a warm spot. You can use this common trick, turn the oven light on then place dough inside the oven;,this mimics a proofer, just be warry on the temp of dough you do not want the dough to rise above 28 degrees. Let the mixture sit for 30 minutes.
  • Now add your leaven, mix well with your hands, then let it sit for another 30 – 60 minutes; making sure to monitor dough temperature, keeping it between 23 – 28 degrees. If you areusing the oven by turning on the light on, make sure you monitor as it can get to warm. Now add your salt by sprinkling it evenly over your dough; then add 20 gm of water (28-32 degrees) and mix well with hands ensuring the salt is blended well throughout the dough. This is now considered to be the end of the autolyze; this is also where I start to fold the dough in bowl; folding it back on its self and push down; do this until the mixture starts to get sticky again.
    Leaven
  • Continue to add the remaining water in 15 – 20 gm’s in allotments; folding the dough backonto itself repeatably until it starts to be sticky again; essentially you are kneading the bread, continue to do this until all your water is gone. while letting the dough sit in the same warm spot between folds, for 15 minutes allowing the dough to settle and ferment.
  • You can now start to stretch and fold the dough. To stretch and fold, grab one corner of dough, start by pulling up as much as the dough will allow then fold the dough back onto itself, rotate 90 degrees, continue to rotate and stretch for a few full rotations; this step should be done 3–4 times in regular intervals, I use 10-15 minutes in between each F&S. On 2nd last Fold & Stretch is the time to add inclusions, this will help distribute additives nicely throughout the dough. In this case, parmesan, walnuts and butter. Let the mixture sit again for 10-15 minutes before last fold and stretch. After the folding and stretching is complete let the dough sit until its risen by roughly 30-40 per cent; this should take 1-2hr, depending on the temperature & climate you are in.
  • Take the dough out of your container; place on a lightly floured counter top. Fold the dough back on itself, taking care to be a little gentler now with dough. Turn the dough over with a dough knife (if you have one); sprinkle a little flour on top; and tighten up by pushing in on the bottom and rotating at the same time. Let the dough sit for 15 – 20 minutes (bench rest).

























  • Flip the dough over seam side up and place on parchment paper dusted with corn meal; or place in forming bowl. Now you can  stitch the bread; Stitching is taking a small piece of theoutside part of your dough and pulling it back to the middle of the dough; applying a little pressure so that it sticks to itself. Stitching tightens up your dough into a nice ball, which makes for a better rise. You can now add some garnish at this point as well, seeds, nuts, rosemary whatever you fancy. Leave in a warm spot (oven w/ light on) or just through some tea towels over container; monitor rise you are looking for roughly 30% rise; try to catch on the rise, do not let it over proof as it makes for a flat loaf; give it a poke with your finger if it gently responds it is ready; too quickly and its not ready. Now cover and place in thefridge for the night.
  • Next day, preheat oven to 550 degrees F and place the Dutch oven in to for 45 minutes. In the meantime, you can now easily score your loaf with a scoring knife, if not available justuse a shape knife. Scoring allows the dough to open up on your cuts during itsoven rise. Take the Dutch oven out and place dough in the Dutch oven along with the parchment paper. Take a spray bottle and give it a couple of sprays of water; this helps in keeping the crust soft, place lid back on & place in the oven for 5 minutes; then turn down the temperature down to 450 degrees for 30 minutes; these times will vary as all ovens vary. Take the Dutch Oven out of the oven and remove lid; the loaf should be golden brown at this point. Pour a little olive oil over top and use a brush to spread over the top of the loaf; this aids to a nice soft crust. Place back in the oven for 5-10 minutes without a lid; remove from oven, the loaf should be a golden brown now; if not place back in for 5 minutes or so until it is. Remove from oven and let sit on a grid or rack for 1 hr. before cutting. Enjoy!

Montreal Bagels/Sourdough/Pizza Oven

Montreal Style Bagels made with Sour Dough Starter

Please read my notes in the sourdough page on starter and leaven before you begin. You will need to have a mature starter and active leaven before you get going on any sourdough recipe. For this recipe, we going deviate from the tradition Montreal Style and use natural yeast from our leaven. This recipe easy & BTW we get kneading done all at once; yes, you’ll gain a little strength in your arm or get a mixer! I have recently and love it. Side note you’ll also notice I jump back and forth from metric to standard; one because I’m Canadian and two, when I use standard, I use as an approximation; always use metric for accuracy, baking is done by weight, not by volume. So, buy a scale and use measuring utensils with metric & standard scales to help.
Prep Time1 hr
Cook Time25 mins
Resting Time2 hrs
Total Time3 hrs 25 mins
Course: artisan, Side Dish
Cuisine: American, French
Keyword: Begals, Dutch Oven, how to make begals, montreal style begals, sourdough
Servings: 10 bagels
Calories: 90kcal
Cost: $5.00

Equipment

  • Dutch Oven

Ingredients

  • 500 gm white organic flour
  • 250 gm water
  • 2 egg yolks
  • 1/4 cup canola oil
  • 2 tbsp honey
  • 1 tbsp maple syrup
  • 1/3 cup honey
  • 1/3 cup sesame seeds
  • 110 gm active leaven
  • 15 gm fine grain sea salt

Instructions

  • Mix Flour, water (hold back 20 gm’s for salt), egg yok, 2 tbsp honey, maple syrup, leaven and oil. Mix well by hand; now let the mixture sit for 20-30 minutes.
  • Add Salt, pour remaining water and mix well for a few minutes; again, let the mixture sit for 10- 15 minutes before kneading.
  • Kneading, you can knead on the countertop with some flour, adding more when it gets to sticky or folding back on itself in the bowl, your choice. It is important to knead tell the dough is smooth and can retain a nice membrane; you do this by holding your dough up pulling with thumbs in the middle; if it holds without tearing, it's ready!
  • Place the dough aside, covered in a warm area; you can place in the oven with the light on. Add water to Dutch Oven and bring to boil. Reduce heat to a simmer and cover.
  • Take the dough out and cut into 9 -10 equal portions with a dough knife. Roll dough into about 12-inch portions then twist ends together; make sure to roll the ends together well, you don’t want the bagel to come unseparated.
  • Preheat oven to 450 degrees. If you have a pizza stone; place stone in the oven to heat up, nice and hot, 500 degrees, turn back down to 450 when placing the bagels on. If you do not have a stone just use a baking pan either lightly oiled or with some parchment paper.
  • Take the lid off Dutch Oven and make sure water is simmering nicely you may have to turn up the heat just a bit to maintain a simmer; add your honey to the water. Place a bagel on large straining spoon and place in water; you can place three bagels in Dutch Oven at a time; let them boil till they rise to the top, then flip and let simmer for another minute.
  • Place bagels on a towel-covered board. Have a bowl filled with sesame seeds or nuts of choice. If using nuts crush so they stick to the dough. Drop bagel top in the mixture and then place back on the towel.
  • Whether you are using a pizza stone a tray or pan with parchment, sprinkle some cornmeal on the surface before placing the bagels on. Cook at 450 degrees for 25 minutes; let cool and eat. Freeze any you are not eating that day they freeze well.

Notes

If you do not wish to use natural starter; replace leaven with of 8 gm’s of yeast. 

Sour Dough Basic Recipe: a beginners guide no steps missed

Baking Sour Dough Bread in a Dutch Oven

If you haven't already please read my notes in the sourdough page on starter and leaven before you begin. You will need to have a mature starter and active leaven before you get going on any sourdough recipe. Let’s start with a basic single loaf recipe, from here we can add extras and get more creative. Not to say this isn’t an exceptional loaf to serve; you will love the taste and texture that sourdough brings to the table.
Prep Time30 mins
Cook Time1 hr 30 mins
Resting Time2 hrs
Total Time4 hrs
Course: Side Dish
Cuisine: American, French
Keyword: baking bread in a dutch oven, Baking Sour Dough Bread in a Dutch Oven, cooking ideas with bread, Dutch Oven, how to bake bread, how to make bread in a Dutch oven, kneading, sour dough bread
Servings: 10 slices
Cost: $4.00

Equipment

  • Dutch Oven, Measuring Cup, Mixing Bowl, Thermometer, Scale, Scoring Knife, Banneton Basket or Proofing Bowl, Wooden Spoon.

Ingredients

  • 370 gm White flour organic
  • 30 gm Rye
  • 90 gm leaven
  • 10 gm fine Sea Salt
  • 280 gm water
  • 1 tbsp olive oil virgin

Instructions

  • Add 225 gm of water of your total water at 28 – 32 degrees to flour; mix well so no flour is left unabsorbed. It is common practice to use your hands for this, but you can use a wooden spoon if you prefer.
  • This is where we let the mixture sit and develop before adding salt; which is called autolyze; autolyse lessens the time needed to knead or fold and stretch your dough as it helps develop the gluten in this stage. The dough temperature needs to between 23- 28 degrees to develop gluten so once you add the water kept in a warm spot. You can use a common trick of turning the oven light on and placing inside. The temperature should be monitored as you do not want to hot or too cold. Let the mixture sit for 30 – 60 minutes.
    pre-autolyse
  • Now add your leaven, mix well with your hands, then let it sit for another 30 minutes; making sure to monitor dough temperature, keeping it between 23 – 28 degrees. If you are using the oven by turning on the light, make sure you monitor as it can get to warm; so turn off light if the temperature starts to gets too high (26). Now add your salt by sprinkling it evenly over your dough; then add 20 gm of water (28-32 degrees) and mix well with hands. This is now considered to be the end of the autolyze; this is also where I start to fold the dough in bowl; folding it back on its self and push down; do this until the mixture starts to get sticky again.
    Leaven
  • Continue to add the remaining water in 15 -20 gm’s in allotments, allow the dough to rest for 10-15 minutes in between. Continue folding the dough back onto itself repeatably until it starts to be sticky again; essentially you are kneading the bread, continue to do this until all your water is gone. Let dough sit in the same warm spot for another 30 – 45 minutes allowing it to settle and ferment.
  • Now you can now start to stretch and fold the dough. To stretch and fold, grab one corner of dough starts pulling up as much as the dough will allow then fold the dough back onto itself, rotate 90 degrees and do the same for several rotations; this is done 3 – 4 times at regular intervals, I use 15 minutes in between each. After folding and stretching is complete let the dough sit for 1-2 hrs allowing the dough to rise by roughly 30-40%, before shaping.
  • Take the dough out of your container; place on a lightly floured countertop. Fold the dough back on itself, taking care to be a little gentler with dough now. Turn the dough over with a dough knife (if you have one); sprinkle a little flour on top; and tighten up by pushing in on the bottom and rotating at the same time. Let the dough sit for 15 minutes (bench rest).
    shaping
  • Flip the dough over seam side up and stitch the bread. Stitching is taking a small piece of the outside part of your dough and pulling it back to the middle of the dough; applying a little pressure so that it sticks to itself. This procedure tightens up your dough and makes for a better rise. Place on a piece of parchment paper sprinkled with cornmeal or lightly covered with olive oil. You can add some garnish at this point as well, seeds, nuts, rosemary whatever you fancy. As always leave in a warm spot (oven) until you have a rise; roughly 30- 40%; ensure to catch on the rise, do not let it over proof; give it a poke with your finger if it gently responds it is ready, and now place in the fridge for the night.
  • Next day, preheat oven to 550 degrees F and place the Dutch oven in to for 45 minutes. In the meantime you can now easily score your loaf with a scoring knife, if not available just use a shape knife. Scoring allows the dough to open up on your cuts during its oven rise. Take the Dutch oven out and place dough in the Dutch oven with the parchment paper. Take a spray bottle and give it a couple of sprays of water; this helps in keeping the crust soft. Place in the oven for 5 minutes; then turn down the temperature down to 450 degrees for 30 minutes; these times will vary as ovens vary. Take out of the oven and remove lid; loaf should be golden brown at this point. Pour a little olive oil over top and use a brush to spread over the top of the loaf; this aids to a nice soft crust. Place back in the oven for 5 minutes without a lid; remove from oven, the loaf should be a darker brown now; if not place back in for 5 minutes or so until it is. Remove from oven and let sit on a grid or rack for 1 hr before cutting. Enjoy!
    dough dutch oven

Notes