Operating instructions

ManualsBrandsCuisinart ManualsFood ProcessorDLC-10C - Classic Original Food Processor

1/2 cup Active Simple Wheat Starter

(measure after feeding and resting)

1 240g unbleached bread flour

(1-3/4 to 2-1/4 cups)

1 60g whole wheat flour (1/2 cup)

1 30g rye flour (1/4 cup)

1 30g graham flour (1/4 cup)

1 60g 7-grain cereal (1/2 cup)

1-1/2 teaspoons fine sea salt

1/2 teaspoon instant yeast

1 cup water

Vegetable oil for the pan

Multi-Grain Sandwich Loaf

Adapted from: Charles van Over, The Best Bread Ever:

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 720g loaf

Preparation: 30 to 35 minutes, plus 2 hours to activate the Simple Wheat Starter,

3 to 3-1/2 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 dough 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 63°C (i.e., if

the flour mixture is 30°C, then the water temperature must be 33°C). This is the base temperature.

With the machine running, pour all but 3 tablespoons of water through the small feed tube; process

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 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 20 x 10cm loaf pan with vegetable oil. Turn the dough onto a generously floured work

surface. Use your fingertips to lightly pat the dough into a rectangle about 25cm long and 5cm

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 1-1/2 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 245°C.

Dust the proofed loaf with flour. Make a 6mm slash down the centre of the loaf with a serrated

knife. Slide the loaf pan into the oven onto the baking stone. Turn the heat down to 220°C. 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 96 - 99°C when tested with an instant read

thermometer. Remove from the oven and place on a wire rack to cool before slicing or storing.

Store under a towel or in a paper bag at room temperature. The Multi-Grain Sandwich Loaf will

stay fresh for three days.

Nutritional analysis per 60ml serving:

Calories 137 (from fat 5%) • pro. 5g • carbo. 28g • fat 1g

sat. fat 0g • chol. 0mg • sod. 302mg • fibre 2g