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1/2
cup (125ml) Active Simple Wheat Starter
(measure after feeding and resting)
8 ounces (225g) unbleached bread flour
(1-3/4 to 2-1/4 cups [425-550ml])
2
ounces (56g) whole wheat flour (1/2 cup
[125ml])
1 ounce (28g) rye flour (1/4 cup [50ml])
1 ounce (28g) graham flour (1/4 cup
[50ml])
2 ounces (56g) 7-grain cereal (1/2 cup
[125ml])
1-1/2 teaspoons (6ml) fine sea salt
1/2 teaspoon (2ml) instant yeast
1 cup (250ml) water
Vegetable oil for the pan
Multi-Grain Sandwich Loaf
Adapted from: Charles van Over, The Best Bread Ever:
Great Home Made Bread Using Your Food Processor, Broadway Books, 1997
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 24-ounce (680g) 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 145°F (62°C)
(i.e., if the flour mixture is 70°F [21°C], then the water temperature must be 75°F [23°C]). This is
the
base temperature. With the machine running, pour all but 3 tablespoons (45ml) 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 a 8x4-inch (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 10 inches (25cm)
long and 2 inches (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 475° F (245°C).
Dust the proofed loaf with flour. Make a 1/4-inch (0.6cm) slash down the center of the loaf with a
serrated knife. Slide the loaf pan into the oven onto the baking stone. Turn the heat down to 425°F
(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 5-10 minutes. The loaf is ready when it sounds hol-
low when tapped on the bottom and the internal temperature is 205° to 210° F (95° to 98°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 2-ounce serving (56g):
Calories 137 (from fat 5%) • pro. 5g • carbo. 28g • fat 1g
sat. fat 0g • chol. 0mg • sod. 302mg • fiber 2g
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