Multigrain Sandwich Batard

 

 

Recipe source: Cook’s Illustrated Multigrain Sandwich Bread

Instead of using a loaf pan, I just shaped it into a batard.  I also increased the amount of whole wheat flour and used a bit of vital gluten.  The adjusted recipe:

• 3 1/8 oz. hot cereal
• 10 oz. boiling water
• 6 3/4 oz. bread flour
• 4 oz. whole wheat flour
• 1 tsp vital wheat gluten
• 2 1/2 Tbsp honey
• 2 Tbsp butter, melted
• 1 1/4 tsp yeast
• 1/2 Tbsp salt
• 3/8 cup sunflower and pumpkin seeds

Ratio of vital gluten :  2 to 3 cups (10 to 15oz) of whole wheat flour to 1 Tbsp

Shaping:  Form a batard of 10.5’ x 4.5’

Result:  No problem rising.  Bread is soft and yummy but a little bit sweeter this time because of more honey.  Should reduce honey back to 2 Tbsp next time