Multi Grain (tree barkey) Home Baked with Love!

Chef Robert Lewis, the Happy Diabetic, loves to create healthy, great-tasting dishes that are easy to prepare. Be sure to check out happydiabetic.com for more nutritious and delicious recipe ideas.

One loaf                                Two loaf

         Mix all ingredients(not the water)

500g bread flour                                                     1000g bread flour

190 WW                                                                       380g WW

100 Rye Flour                                                            200 Rye Flour

25 Wheat Bran                                                          50 Wheat Bran

25 sunflower Seeds                                               50 sunflower seeds

30 10 Grain                                                                60 10 Grain

15 flax                                                                          30 flax

25 oats                                                                        50 oats

17g  Salt                                                                     34g salt

4g Yeast                                                                    6-7g Yeast  

                         Water temp- 100-110

550g  Water Apx.                                                          1000  Water  Apx.

               Raft 

                              The Raft

100g warm water                                                               300g warm water

4g Yeast                                                                                6-7g Yeast

1/2 T sugar/honey                                                              1 T sugar/honey

                                                Optional

30g SD starter                                                                  60g SD starter

1.    Dissolve all ingredients and let sit for apx. 10 min. A “raft” will form on top of the water.

2.    Add the rest of the water to the raft and mix and add it to the dry ingredients. Mix with you hand until all the flour and water is incorporated.

3.    Cover and let sit for 30 min. covered.

4.    After 30 min do 4 stretch and folds.

5.    Do that for a total of 3 sets of stretch and folds every 30 min.

6.    The dough is ready to place into the basket when it doubles in size.

7.    Remove the dough on a lightly floured countertop. For the double batch, divide the dough in half.

8.    Form the dough in a nice round ball.  Seeds see below. No seeds- place the dough in a floured basket (seem side up) and proof for 45min. to 1 hour. After 30min place your Dutch oven in the oven and pre heat 475 degrees.

9.    Place the dough see side up on parchment and throw a couple of ice cubes under the parchment.

10. Cover and cook for 20 min then 5-8 min uncovered

                     Nut Topping

I eyeball old fashioned meal, Salted sunflower seeds and salted pumpkin seeds

About ¼ cup each or whatever ratio you prefer.

1.    Take a kitchen towel and get it damp wet, when you have your dough rounded, roll the smooth side onto a plate with the seeds  and place in to the basket seed side down- Let proof for apx. 45min. to 1 hour

     After 30min place your Dutch oven in the oven and pre heat 475 degrees.

    Place the dough see side up on parchment and throw a couple of ice cubes      

    under the parchment. Cover and cook for 20 min then 5-8 min uncovered.

Nutritional Information for 1slice serving:

calories: 153kcal, carbohydrates: 27g, protein: 5g, fat: 4g, saturated fat: 2g, cholesterol: 8mg, sodium: 296mg, potassium: 137mg, fiber: 7g, sugar: 5g,                                  

1/17/2024

Recipe by The Happy Diabetic Chef http://www.happydiabetic.com

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