Multigrain Struan

SERVES: 14 slices

CALORIES: 110

CARBS: 20 g

FIBER: 1 g

1. MIX SOAKER then BENCH REST 12-24 hours

   1. • 40 g whole wheat flour

      • 120 g cooked and uncooked grains

        • 20 g brown rice, cooked

        • 20 g cracked wheat, cooked

          1. COOK grains in 85 g water for 15 minutes then STEAM for 15 minutes

        • 40 g oats

        • 20 cornmeal

        • 10 g wheat bran

        • 10 g flax seeds

      • 3 g salt

      • 120 g scalded milk-yogurt blend

2. MIX BIGA then REFRIGERATE for 12-24 hours

   1. • 160 g Double Bubble

      • 1.5 g instant yeast

      • 120 g water

3. BENCH REST BIGA for 2 hours

4. MIX FINAL DOUGH (PADDLE MIX biga and soaker for 30 seconds)

   1. • Soaker, pieces

      • Biga, pieces

5. ADD and KNEAD FINAL DOUGH (PADDLE MIX 1 minute then DOUGH HOOK for 2 minutes)

   1. • 50 g Double Bubble

      • 4 grams salt

      • 5 grams instant yeast

      • 40 g molasses/honey/brown sugar/sugar

      • 12 g butter, melted

6. SPOON MIX (100 strokes) and PROOF 90 minutes

7. SHAPE and BASKET

8. PROOF for 40 minutes then FREEZE for 20 minutes.

9. PREHEAT to 450 then REDUCE, SEED and STEAM BAKE at 400 degrees for 20 minutes

10. UNCOVER and BAKE for 15-20 minutes

11. STEAM COOL