New Multigrain 713 bread loaf

 

New Multigrain 713

Aiming for the perfect multigrain bread recipe, I baked many, and tweaked many recipes, freezing them, while I tried improving it, I went too far and took a wrong turn, for when I tasted the 712, which was same proportions en principe as 711 only bigger to fit the minimum dough the Sunbeam can handle, the taste was perfect!

The only problem with that loaf was that it failed rising properly in the bread maker machine, particularly, it sunk on top a little when the machine switched to baking from proofing, creating a sudden temperature contrast that affects this I guess fragile dough.

So I’ll simply go back to the 713, it had the right name already, the 7^th experiment was when I took the right turn in tweaking’s, the 712 and 713 deriving from the seven. So I wanted it to be called 7, and it’s 13 grains, so… I’ll drop the KBM and simply call it New Multigrain 713, the new to make sure that this is where you are, as I myself get confused (all the time I mean).

New Multigrain 713 bread

235 ml        1 cup                  warm Water

37.5 ml       2 ½ TBSP            Milk

5 ml           1 tsp                  vegetable Oil

30 ml         2 TBSP               Pure Canadian Maple Syrup

25 gr         1 ½ TBSP            Sour Cream 15%

4 gr           ¾ tsp                 Salt

12 gr         1 TBSP               Brown Sugar (packed)

35 gr         3 TBSP + 1 tsp     Multigrain flour

22 gr         2 TBSP               Buckwheat flour

80 gr         ½  cup                Kamut flour

120 gr        ¾ cup                 Whole Wheat flour

157 gr        1 cup                  Unbleached White flour

9 gr           1 TBSP               Vital Gluten flour

6 gr           1 ½ tsp               Quick Rise Yeast

*  Use grams to measure the flours, this recipe being based on denser Canadian flours.