{"id":2149,"date":"2012-11-05T11:20:58","date_gmt":"2012-11-05T19:20:58","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=2149"},"modified":"2012-11-19T11:30:03","modified_gmt":"2012-11-19T19:30:03","slug":"loaf-80-9-grain-easier","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-80-9-grain-easier\/","title":{"rendered":"Loaf 80 – 9 Grain, A Bit Easier"},"content":{"rendered":"

My 9 grain bread is delicious and has become a staple in our house. I tried a simpler approach to mixing the ingredients this time, and it seems to be a step for the better.<\/p>\n

My typical process, which I lifted from another recipe, is to mix the dough, let it rest for a few minutes, and then add in the seed and honey mixture. I think the logic behind this two step mixing is to let the yeast start its work on the flour before the seeds get in the way. I’ve found, though, that even after just five minutes there is a lot of gluten formed that needs to be broken down completely in order to incorporate the seeds and honey uniformly. (My recipe and process is written out in Loaf 40<\/a>.) This struck me as a net loss for the bread, so this time I tried mixing the seeds and honey directly in the first step with the other ingredients.<\/p>\n

The net result was a win. The loaves actually seemed lighter than prior 9 grain loaves with the same great flavor. I’m adding a note to Loaf 40<\/a> to mix those steps.<\/p>\n

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Fluffier crumb inside than prior 9 grain loaves.<\/p><\/div>\n\n\t\t