Multigrain Bread Extraordinaire

• 3 tablespoons (1 ounce) coarse cornmeal (also packaged as polenta), millet, quinoa, or amaranth
• 3 tablespoons (.75 ounce) rolled oats or wheat, buckwheat, or triticale flakes
• 2 tablespoons (.25 ounce) wheat bran
• 1/4 cup (2 ounces) water, at room temperature
• 3 cups (13.5 ounces) unbleached high-gluten or bread flour
• 3 tablespoons (1.5 ounces) brown sugar
• 1 1/2 teaspoons (.38 ounce) salt
• 1 tablespoon (.33 ounce) instant yeast
• 3 tablespoons (1 ounce) cooked brown rice
• 1 1/2 tablespoons (1 ounce) honey
• 1/2 cup (4 ounces) buttermilk or milk
• 3/4 cup (6 ounces) water, at room temperature
• About 1 tablespoon poppy seeds for topping (optional)

1. On the day before making the bread, make the soaker.
2. Combine the cornmeal, oats, and bran with the water in a small bowl.
3. The water will just cover the grain, hydrating it slightly.
4. Cover the bowl with plastic wrap and leave it at room temperature overnight to initiate enzyme action.
5. The next day, to make the dough, stir together the flour, brown sugar, salt, and yeast in a 4-quart bowl (or in the bowl of an electric mixer).
6. Add the soaker, rice, honey, buttermilk, and water.
7. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball.
8. Add a few drops of water if any of the flour remains separate.
9. Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium speed with the dough hook).
10. Knead for about 12 minutes (or mix for 8 to 10 minutes on medium-low speed), sprinkling in flour if needed to make a dough that is soft and pliable, tacky but not sticky.
11. The individual ingredients will homogenize into the greater dough, disappearing to an extent, and the dough will smooth out and become slightly shiny.
12. (If you are using an electric mixer, hand knead the dough for a minute or two at the end.)
13. The dough should pass the windowpane test (page 58) and register 77 to 81F.
14. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
15. Cover the bowl with plastic wrap.
16. Ferment at room temperature for 90 minutes, or until the dough doubles in size.
17. Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long.
18. Form it into a loaf, as shown on page 81, or into another desired shape.
19. Place the loaf into a lightly oiled 9 by 5-inch loaf pan, or onto a sheet pan lined with baking parchment if you are making rolls or freestanding loaves.
20. Mist the top of the dough with water and sprinkle on the poppy seeds.
21. Mist again, this time with spray oil, and loosely cover the dough with plastic wrap or a towel.
22. Proof for approximately 90 minutes, or until the dough nearly doubles in size.
23. If you are using a loaf pan, the dough should crest fully above the lip of the pan, doming about 1 inch above the pan at the center.
24. Preheat the oven to 350F with the oven rack on the middle shelf.
25. Bake for about 20 minutes.
26. Small rolls probably will be finished at this point.
27. For everything else, rotate the pan 180 degrees and continue baking for another 15 minutes for freestanding loaves and 20 to 40 minutes for loaf-pan bread.
28. The bread should register at least 185 to 190F in the center, be golden brown, and make a hollow sound when thumped on the bottom.
29. When the loaves are finished baking, remove them immediately from the pans and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
30. Enriched, standard dough; indirect method; commercial yeast
31. Day 1: 5 minutes soaker
32. Day 2: 10 to 15 minutes mixing; 3 hours fermentation, shaping, and proofing; 20 to 60 minutes baking
33. If you do not have wheat bran on hand, you can sift whole-wheat flour through a fine sieve and extract the bran.
34. The flour that sifts through can be used in rye breads or in pain de campagne (or it can be stirred back into the whole-wheat flour).
35. This formula uses such a small amount of cooked rice that its hardly worth cooking it just for the bread (unless you are making a larger batch of bread than this version).
36. I suggest making brown rice for a meal and holding some back for special uses like this bread.
37. You can keep it refrigerated for up to 4 days (any longer and it develops enzyme characteristics detrimental to the dough development), or freeze it in small packets for use over the next 6 months.
38. You can also substitute cooked white or wild rice, but brown rice blends in the best.
39. You can leave out the milk altogether and replace it with an equal amount of water.
40. The bread will be slightly chewier and lighter in appearance without milk, as the milk not only tenderizes and enriches the dough, but also adds a small amount of lactose sugar that helps caramelize the crust.
41. Multigrain Bread Extraordinaire %
42. (SOAKER)
43. Cornmeal: 50%
44. Rolled oats: 37.5%
45. Wheat bran: 12.5%
46. Water: 100%
47. Total: 200%
48. (DOUGH)
49. Soaker: 29.6%
50. High-gluten flour: 100%
51. Brown sugar: 11.1%
52. Salt: 2.8%
53. Instant yeast: 2.4%
54. Brown rice: 7.4%
55. Honey: 7.4%
56. Buttermilk: 29.6%
57. Water: 44.4%
58. Total: 234.7%

cornmeal, rolled oats, bran, water, bread flour, brown sugar, salt, yeast, brown rice, honey, buttermilk, water, poppy seeds for topping

Taken from www.epicurious.com/recipes/food/views/multigrain-bread-extraordinaire-392118 (may not work)