Dr Doughlittle | Bread Baking | Avoine flour and French Seed Mixture

A mildly flavoured, soft chewy bread with lots of healthy grains and seeds.

I just received from my sister-in-law, another 250g packet of Avoine, a French mixture containing oats, sunflower and squash seeds. Together in this is mixed five cereals, that of rye, oats, barley, rice and wheat. I still have 1 1/2 packets in my freezer so I thought I had better use some up.
I baked this loaf of bread which is simple to make and takes just over two and a half hours from start to finish. I’ve experimented with this recipe several times, and there’s now consistency in the results.
50g semolina flour
​350g King Arthur unbleached bread flour
2 tsp dried yeast
11/2 tsp sea salt
Dr Doughlittle | Bread Baking | Autolysis of flour

Autolysis of the flour. 20 mins. No yeast.

1 tbs organic coconut sugar
1 tbs virgin coconut oil
3 tbs Avoine grain and cereal mixture.
30g butter
​260g water
Dr Doughlittle | Water, yeast and coconut mixture

Water, yeast and coconut sugar mixture.

Into a Kitchen Aid bowl, place the semolina and unbleached bread flour and add in about 150g of the water. Gently shift the flour over the water to cover it, and allow autolysis of the flour for 20 minutes.
​In the meantime with the rest of the water, add in the yeast and coconut sugar and stir vigorously to dissolve the yeast and let this stand for about 15 minutes.
Dr Doughlittle | Bubbly active yeast in water

After 15 mins. the bubbly active yeast water.

Dr Doughlitthe | Bread Baking | Kneading dough

Knead till the dough comes off the sides.

At the end of 20 minutes of the autolysis add the yeast sugar mixture to the flour in the Kitchen Aid bowl. Add in the butter and coconut oil, and mix at a slow speed for a few minutes before increasing the mixer speed to ‘beat’ up the flour for a total of 10 minutes. Add in the sea salt when you’re half way through. Mix till the dough is smooth and it comes off the sides of the KA bowl. Then add in the grain mixture and mix further.
Transfer the dough onto a lightly floured surface, and fold a few times before shaping into a ball. Proof this for 20 minutes in an oiled plastic bowl.
Dr Doughlittle | Bread Baking | Proofing

Folded and shaped, 1st of the 20 mins proofing.

Dr Doughlittle | Bread Baking | Boule

The boule at the end of the 1st 20 mins. proofing.

At the end of the first 20 minutes, transfer the dough to the table and fold again a few times, and then do a final shaping into a boule. Let this proof on a baking sheet for the second 20 minutes.
Dr Doughlittle | Bread Proofing

At the end of the 2nd of 20 mins.proofing.

Dr Doughlittle | Bread proofing

At the end of the 3rd of 20 mins. proofing.

At the end of this 20 minutes, fire up your oven to 225˚C and wait another 20 minutes before spraying water lightly on the boule and scoring the loaf.
Dr Doughlittle | Bread Baking | Scoring

Spray with water lightly over the boule, and score the loaf.

Place the dough on to your baking stone and bake at 225˚C for 15 minutes, lowering the temperature to 210˚C for the next 10 to 15 minutes till the loaf is golden brown. Remove the loaf and measure the internal temperature. I found mine to be usually between 94˚C to 99˚C
Dr Doughlittle | Bread Baking

Bake till golden brown and the internal temperature is over 92˚C.

Dr Doughlttle | Bread Baking | Soft grain bread

The loaf cut to show the thin crust, loose crumb, and scattered grains.

There you have it. A simple to make, healthy, grainy bread. Soft and mildly fragrant, going so well with butter and jam.

Give a man a fish and you feed him for a day; teach a man to fish and he’ll eat forever.

– Chinese Proverb –


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