Recipes for Steam Cooking

breads

134

MULTIGRAIN BREAD

INGREDIENTS

⁄3 cups rye our

⁄4 cups wheat our

2 packets dry yeast

1 tbsp. honey

Approx. 1 cup lukewarm water

Approx. 1 cup lukewarm buttermilk

2 tbsp. ax seeds

2 tbsp. sesame seeds

2 tbsp. sunower seeds

1 tbsp. pumpkin seeds

1 tbsp. salt

1 tbsp. bread spice

SETTINGS

PROOF, 100°F

1. 15 minutes (1

rise)

2. 15 minutes (2

rise)

Bowl on wire rack

To Bake

STEAM CONV, 450°F

15 minutes then 350°F

for 30 – 35 minutes

Loaf Pan on Wire Rack

Mix the two ours in a large mixing bowl. Make a well in the center, add the yeast and stir in

the honey and a little lukewarm water. Leave to proof as indicated.

Gradually add the remaining ingredients to the dough, work it all into an elastic dough and

form into a loaf. Place the loaf in a greased loaf pan and leave to proof as indicated.

Using a sharp knife, score diamond shapes in the risen loaf and prick all over with a cocktail

stick. Sprinkle with water and bake as indicated.

Loaf pan 12”, approx. 20 slices