Tony Claxton's Recipes
Multi Grain Bread		    

This recipe uses the sponge method of making a dough. This allows you to start with less yeast and let it work longer to create a better tasting bread. The flour to use is white bread flour. All of the ingredients need to be at room temperature before adding. When making the sponge, you can use an electric mixer, but it won't beat in as much air as the spoon. I've done it both ways and it seems to work just about as well either way. It is certainly much easier with the mixer.
Makes 2 loaves.

                                   

Ingredients
For Sponge:
3 C - Water
1 1/2 C - Whole Wheat Flour
1 C - Rolled Oats
1/2 C - Rye Flour
1/2 C - Corn Meal
1 1/2 t - Active Dry Yeast 		    For Dough:
1 1/2 T - Sugar
1 1/2 T - Salt
8 T - Margarine
4 1/2 - 5 1/2 C - Bread Flour


Instructions
  • Prepare the sponge.
    • Combine all ingredients for the sponge and mix until well blended.
    • Whip with a spoon for 100 strokes.
    • Cover with a damp towel or plastic wrap and let set for as long as you can. 15 minutes to two hours is OK, but up to 8 hours is better. The cooler the location, the longer it can set.
  • Add the rest of the ingredients to the sponge and knead until the holes made by pressing two fingers into it vanish. Use only enough of the bread flour to make the dough barely not sticky.
  • Butter or oil the bowl used to raise the sponge, and place the dough back in, turning to coat all surfaces with the oil.
  • Cover and allow to rise until doubled. This should take approximately 2 hours, but can vary widely.
  • Punch down and allow to double again.
  • Cut dough in half, shape and place into 2 4 1/2 x 8 1/2 inch loaf pans.
  • Cover and allow to rise again until center of the loaf is level with the top of the pan.
  • While waiting for the loaves to rise preheat the oven to 400°F.
  • Slit the tops of the loaves with a razor or sharp knife.
  • Bake for 55 minutes, or until they are golden brown and firm and the internal temperature is about 210°F.
  • Remove loaves from pans and allow to cool completely.


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