Airy Multi grain breads? Possible!

Let's do it! Just write and hit publish. Don't stare at the screen, don't drown in blog reading, tweets, facebook, and most importantly don't get intimidated by other peoples fabulous pics, fabulous postings... Peptalking myself.

Bread! I baked bread and even managed to get some pics while they are still untouched. I think the boys here missed my home baked bread, every loaf I turn out disappears. These two loaves are adapted from a pioneer bread, using a slurry made with semolina, a little teff flour (calling all bread baking buddies, any teff flour left?), whole wheat flour and unbleached bread flour.

Straight dough method, starting with a slurry, introducing a little auto-lyse.

Pioneer dough recipe:

(makes two loaves: 1 9x5, 1 10x5)

for the slurry:

80 gr semolina

4 tbs brown sugar

2 tsp salt

4 tbs vegetable oil

240 gr boiling hot water

Combine and stir together in the bowl of your stand mixer. Let cool until luke warm.

Final dough:

all of the slurry

300-320 gr water

2.1/2 tsp yeast

150 gr whole wheat

100 gr teff flour

550 gr unbleached bread flour

(optional: add 2 tbs gluten or ground 2 vit. C tablets into the dough to help it along if your flour isn't strong enough)

All ingredients together in a large bowl or the bowl of your stand mixer and mix with a wooden spoon until just combined. Cover with a teatowel and leave to stand for 20 minutes (auto-lyse). Start kneading until you'll get a soft pliable dough that cleans the bowl, just about tacky not sticky.

Transfer dough to a large lightly oiled bowl and cover. First proofing (until doubled) will take 1 to 1.1/2 hour. Turn out on a lightly oiled surface, half, and pat each into a large rectangle, fold a business letter and roll up from the smaller side into a loaf shape. Cover and let rise (approx. 45 minutes to 1 hour). Preheat oven to 220. Bake off: 5 minutes on 220, turn oven down to 200 and bake for another 35 minutes until golden and hollow sounding when tapped on the bottom. Pinch the corners, (they should feel firm) to make sure they are done.

Adding to Susan's Wild Yeast YeastSpotting!)