I have discovered my favourite bread to make!
MIXED GRAIN BREAD – SCOTLAND
Modified from Scottish Cookery Cookbook, 2010
- 12 oz (about 3 cups) strong white flour
- 2 teaspoon salt
- 8 oz (about 2 cups) whole wheat flour
- 8 oz (about 2 cups) Einkorn flour
- 1 oz butter, diced
- 2 teaspoon yeast
- 1 oz (1/3 cup) rolled oats
- 2 tablespoon sunflower seeds
- 1 tablespoon molasses
- ¾ pint warm water
- 1 medium egg
Sift white flour and salt into a large bowl. Stir in the wheat and Einkorn flours then rub in the butter until the mixture resembles breadcrumbs. Stir in the yeast, oats, and seeds then make a well in the centre.
Stir the molasses into the warm water until dissolved. Add the molasses water to the dry ingredients. Mix to a soft dough. (I used paddle hook on KitchenAid mixer)
Using a dough hook, knead the dough for 10 minutes until smooth and elastic. Put in an oiled bowl, cover with plastic wrap and leave to rise in a warm place for 1 ½ hours, or until double in size.
Preheat the oven to 425°F, 15 minutes before baking. (I start the oven now, then do the below and leave the loaf and pan on top the stove – the warmth from the oven helps with rising, especially in winter.)
Using dough hook, knead again for a minute or two to knock out the air. Shape into an oval loaf about 12 inches long and place on a well-oiled baking sheet. Cover with oiled (important) plastic wrap and leave to rise for 40 minutes or until doubled in size.
Brush the loaf with beaten egg and bake in the preheated oven 35-45 minutes (mine was 35 minutes) or until the bread is well risen, browned, and sounds hollow when the base is tapped. Leave to cool on a wire rack.
Here’s the original recipe: