Formula: Seven Grain Bread

This formula makes up to 9 full rounds & Mixed in a 40 Qt.
[it barely fits in a 20 qt., if using a 20 qt. be prepared for some to spit out ,when you add the grains]
for home use smaller batches maybe @ ¼ of the formula

Multi Grain Bread Rounds Resting

Make this the day before.

Pre-ferment:

• 5# Flour  [100%] 
• 3# 2oz Water  [67%] 
• 1½ oz Instant yeast [1.5%]
• 2oz Salt  [2%]

1. Incorporate for 3-4 minutes in 1st speed 
2. Then 5 minutes in 2nd speed Will not be a full developed. 
3. Put into bucket, w/ cover. 
4. Leave on bench for 1 hr 
5. Retard over night.

* It makes well over 4 # of sponge.

Prep Grains before mixing Mulit Grain Bread.

Grains :

• 1# Flax seed 
• 1# Sesame seed (toasted) 
• 1# Sunflower Seeds 
• 1# Rolled oats 
• 2# water

Soak in water for 1 hour.



Multi Grain Bread

• 6 # 8ozBread flour 
• 2# 8oz Whole Wheat Flour 
• 1# (light) Rye Flour 
• 5# 14oz Water 
• 1¼oz Salt * 
• 4# Pre-ferment --- (this must be made the night before - see formula above.) 
• Grains

1.  Mix everything except grains in 1st speed 
2. Use 2nd speed to develop gluten 
3. When almost fully developed add the grains 
4. Mix in 1st speed till completely combined. 
5. Proof in a plastic container (sprayed w/ non-stick spray) for 45 min. to 1 hour 
6. Scale at 1# 3oz, give it a light round - re-round tight. 
7. Proof on board for about 1 hr. 
8. Bake at 480°F [top] for 20 min. 
9. Bake {bottom} at 420°F 
10. Turn down the top to 440°F, finish baking for 20 to 30 min. 

This bread is very hearty. And it turns a beautiful rich brown color.