Multigrain Sandwich

SERVES: 14 slices

CALORIES: 138

CARBS: 26 g

FIBER: 1 g

1. MIX SOAKER then REST OVERNIGHT

   1. • 57 g WW flour

      • 57 g corn meal

      • 57 g oats

      • 43 g brown rice (etc.), cooked

      • 7 g wheat bran

      • 7 g flax seed

      • 4 g salt

      • 170 g milk-yogurt mixture

2. MIX BIGA then REFRIGERATE OVERNIGHT

   1. • 227 g BF

      • 1 g instant yeast

      • 142 g water, warm

3. BENCH REST BIGA 2 hours then MIX FIANAL DOUGH

4. MIX USING PADDLE for 1 minute then HOOK for 2 minutes

   1. • SOAKER, pieces

      • BIGA, pieces

      • 29 g WW flour

      • 5 g salt

      • 7 g yeast

      • 43 g sugar/honey/molasses

      • 14 g butter, melted

5. SPOON KNEAD (50 strokes) into ball and PROOF 90 minutes to DOUBLE

6. SHAPE, FORM, and EGG WASH then PROOF 30 minutes, EGG WASH AGAIN, SEED, then CONTINUE PROOFING for 30 minutes.

7. PREHEAT oven to 450, SPRAY loaf with water and BAKE at 350 for 35 minutes then TURN OFF OVEN and TOAST for 5 minutes (195 degrees internal temp)

8. STEAM COOL 2 hours then SLICE