Honey Multigrain Wheat Bread

Baking bread is a time-honored culinary tradition that brings a sense of warmth and satisfaction to any kitchen. In this Breads 101 recipe, we delve into the world of pre-fermented doughs, using a poolish to kickstart the process. The poolish, a slightly pre-fermented dough, not only helps hydrate the whole wheat flour but also imparts a delightful taste and texture to the bread. Interestingly, the term “poolish” is derived from the French word for Polish, as bakers from Poland were highly esteemed by French kings for their baking prowess. This recipe incorporates multigrain flour and honey, resulting in three delicious loaves that are both hearty and flavorful. So, let’s dive into this delightful bread-baking adventure and master the art of making poolish bread!

YIELD: Makes 3 loaves

INGREDIENTS:

For the Poolish:

• 3 cups warm water (105°F)
• 1 tablespoon (15 grams) active dry or instant yeast
• ⅓ cup honey
• 5 cups (497 grams) whole wheat flour

For the Final Dough:

• To the Poolish, add:
• 3½ cups (approx. 348 grams) multigrain flour
• 3 tablespoons butter, plus extra for finishing loaves
• 1 tablespoon salt (15 grams)

INSTRUCTIONS:

1. In a large bowl, mix all the poolish ingredients together, cover the bowl with a kitchen towel, and set it aside for at least 30 minutes to allow proper pre-fermentation.
2. Mix the dough and knead it until a gluten window is present. Achieving a smooth and tender dough might take some extra effort due to the grains’ sharp edges in the multigrain flour. Rest the dough as needed and knead for around 7 to 10 minutes.
3. Place the dough in a well-oiled bowl, cover it with plastic wrap or a kitchen towel, and let it rise until doubled in size, which takes about 1 to 1½ hours.
4. Gently turn the risen dough onto your work surface and divide it into three equal parts. Allow the dough to rest for about 5 minutes.
5. To shape pan loaves, gently press one portion of the dough into a 6×9 inch rectangle. Fold the dough into thirds like a letter, then turn it around and fold again. This will create a smooth tube of dough.
6. Place the dough in buttered or oiled 9×4 inch loaf pans, seam side down. Repeat the shaping process with the other loaves.
7. Gently cover the pans with plastic wrap or a lightly moistened kitchen towel and allow the bread to rise.
8. Preheat your oven to 350°F while the bread is rising.
9. When the dough has risen about 1 inch above its pan, place the pans in the oven and bake for approximately 30 minutes until the loaves are golden brown and the internal temperature reaches 180°F.
10. Allow the loaves to cool in the pans for 2 minutes, then turn them out of the pans. Brush the top of each loaf with softened butter and cool the loaves on their sides.

TIPS:

• Mastering the Poolish: The poolish is a crucial part of this recipe as it contributes to the hydration and flavor of the bread. Allow the poolish to rest for at least 30 minutes to ensure proper pre-fermentation before incorporating it into the final dough.
• Kneading the Dough: Since the multigrain flour contains grains with sharp edges, kneading the dough may require extra care. Aim to achieve a smooth and tender dough by kneading it for around 7 to 10 minutes.
• Shaping the Loaves: The shaping process determines the appearance and texture of the final loaves. Follow the instructions carefully to shape the dough into smooth and evenly proportioned tubes for your pan loaves.

With this poolish bread recipe, you’ll create three beautifully textured and flavorful loaves that are sure to delight your senses and bring joy to any mealtime. Enjoy the process of baking and savor the satisfaction of homemade bread made with love.