Mix Seed Whole Grain Sandwich Loaf
Equipment: 200mm length x95 mm width x 95mm height loaf tin
Yield: 1 loaf
70 g White Bread/Bakers Flour
70 g Boling Water
For Final Dough
Above 60% Yudane 150 g 64% Bread Flour 85g 34% Whole meal Baker's Flour 4 g 1.7% Instant Dry Yeast 40 g 17% Fine Sugar 4 g 1.7% Fine Salt 80 g 34.8% Whole Milk 85 g 36% Egg (whisked) 30 g 1.3% Unsalted Butter 35 g Mixed Seeds
For the Yudane
Boil the water and whisk in the flour until it starts to form into a semi stiff dough. Wrap the yudane dough and leave at room temperature to fully cool down before adding into the final dough.
Note: The yudane dough can be pre made the night before and stored in the fridge. However, before using the yudane straight from the fridge, allow for it to come to room temperature before adding into the final dough.
For the Dough
1. Whisk together the eggs and milk in a bowl. Place the flours, instant dry yeast (away from contact with salt and sugar), sugar and salt in a stand mixer bowl fitted with a dough hook.
Break the Yudane into smaller pieces and add them into the rest of the ingredients followed by the whisked liquid.
2. Mix the dough over low speed for approximately 3 minutes until all the ingredients have come together to form a dough. At this point, the dough should still look quite rough.
Increase the speed to medium and mix for a further 3 minutes. Add in the cubed room temperature butter a little at a time and continue to mix over medium speed for another 5 minutes or until you are able to gently stretch the dough between both your hands without it breaking too easily.
3. Lastly, add in the mixed seeds and mix in small burst until they are incorporated into the dough. Do not over mix at this stage as this can cause the nuts to break the gluten structure of the bread.
4. Lightly grease a bowl large enough for the dough to double in size, transfer the dough onto a work bench. Dip your hands lightly into some flours (avoid adding additional flour to the main dough) and roll the dough into a smooth ball. Transfer the dough, seam side down, into the oiled bowl, cover and leave to bulk ferment for 90 minutes to 2 hours or until it double in size.
Note: Depending on the ambient of your kitchen, bulk fermentation time can be shorter or longer.
5. Once the dough are ready and have doubled in volume, lightly dust the work bench with some baker's flour. Transfer the dough over the flour and divide the dough in to two equal portion of roughly around 310 g each.
Roll each portion into a rectangle. Lengthways, fold one end one third of the way to the centre, press the ends down then fold the opposite ends over to to fully cover the top.
Turn the dough 90 degrees with the open ends on the north and south side from you. Roll the dough with a rolling pin to a longer rectangle to around 16 cm in length or long enough for you to roll the dough from the top towards you with three folds.
Place each final rolled dough with the seam side underneath into the pre lined loaf tin leaving some gaps on both sides of each portion of the dough to allow them to expand and rise again.
6. Cover the loaf tin and leave to final proof for approximately 1 hour to 90 minutes or until increases double its volume again.
Meanwhile, pre heat the oven to 180°C.
7. Once the dough have risen again, lightly grease the lid of the pullman tin (optional) then cover the tin with the lid.
Bake in the pre heated oven for approximately 40 minutes or when the internal temperature reaches 87°C - 90°C.
8. Remove the Yudane loaf from the oven, very carefully tilt the loaf out on to a wire rack to allow it to fully cool.
Note: Leaving the bread to cool in the baking tin will cause it to sweat and can make your bread soggy.
Wrap the dough tightly with cling wrap and store at room temperature (never in the fridge). The bread will stay soft even after a week if stored correctly!