Multigrain cereal honey wheat sandwich loaf
One 4 x 9-inch loaf of bread
30 minutes
30 minutes
3 hours
Ingredients:
Bread dough- 200 grams wheat flour
- 200 grams bread flour (or all-purpose flour)
- 28 grams special dry milk or no-fat dry milk powder
- 6 grams instant dry yeast
- 9 grams salt
- 34 grams honey
- 57 grams softened butter
- 227 grams warm water
- 34 grams lightly crushed multigrain cereal flakes (1/2 cup)
- 1 large whole egg
- 1 tablespoon water
- 1⁄4 cup lightly crushed multigrain cereal flakes
Suggested Equipment
Directions:
8:00 amWeigh and add all of your dough ingredients to a large bowl or the bowl of your stand mixer. If you are kneading with a mixer, mix on medium speed for 8 minutes. If you are kneading by hand, you will need to knead it for around 15 minutes to get a smooth dough.
Add dough to a lightly oiled bowl and place it in a warm spot in your kitchen. Allow the dough to rise for 1 hour or until the dough has doubled.
9:15 amAfter one hour, place your dough on a lightly floured surface and deflate all the bubbles/gas. Shape the dough into a rough rectangle about the length of your 4 x 8-inch loaf pan OR a 4 x 9-inch pullman-shaped pan.
Lightly grease your pan with olive oil or non-stick cooking spray.
Roll the dough rectangle up reasonably tightly into a rough cylinder about 8 to 9 inches long. Pinch the seam tight and roll the cylinder several times to smooth it out a little. Place the cylinder seam side down in the pan. Press it around with your fingers a little to make sure it fits properly into the corners.
Cover the pan/dough with a lightly greased piece of plastic wrap.
Allow the dough to rise in a warm spot for 1 to 1.5 hours or until the dough has risen about an inch above the top of the pan (or in the case of the 4x9 inch pullman-shaped pan, just over the top of the pan.
10:15 amNear the end of the final rise time, preheat the oven to 375 degrees F (190 C).
Add a whole egg and 1 tablespoon of water to a small bowl. Whisk to fully combine. Carefully paint the top of your loaf with egg wash. Then liberally sprinkle lightly crushed cereal flakes on top of the egg-washed loaf. Lightly press the flakes down if you want to make sure they stay on the loaf. Try not to deflate the dough at all.
10:25 amBake bread for 28 to 30 minutes and remove from the pan to a cooling rack to fully cool before slicing. The bread should be at 190 degrees F internal temperature.
10:55 amDo not slice for at least an hour because the bread is technically still cooking.
11:55 amSlice and sandwich.