Whole Wheat Round Bread with 5 cereals

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Whole wheat bread with 5 cereals
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Whole wheat bread with 5 cereals

Recipe by Elena Fenoll
0.0 from 0 votes
Course: PrincipalCuisine: FusionDifficulty: Media
Rations

8

rations
Preparation time

25

minutes
Cooking time

1

hour 

30

minutes
Calories

2866

kcal/ration
Resting time

3

hours 
Cooling time

0

minutes
Total time

4

hours 

55

minutes

On this occasion, I invite you to immerse yourself in a unique culinary experience with our 5 Grain Whole Wheat Bread. This bread, made from whole wheat flour and a mixture rich in seeds such as sesame, flaxseed and buckwheat, becomes a perfect ally for your health, providing a large amount of fiber and vitamins.

Although the fermentation time may seem long, approximately 3-4 hours, the end result is well worth it; you will obtain a bread with an unmatched texture and flavor.

Also, accompany your adventure in the kitchen with our specially selected playlist for you to enjoy every moment of the process. Get ready to delight your senses and enrich your table with this delicious and healthy recipe.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredients

  • 700 gr Water or non-alcoholic beer

  • 12 gr Fresh Baker's Yeast

  • 800 gr Whole Wheat Flour

  • 200 gr Cereal Seeds (Buckwheat, Sesame, Brown Flaxseed, Golden Flaxseed and Pipes)

  • 19 gr Fine Salt

Steps

  • Mix Liquid and Dry Ingredients: In a large bowl, add 700 grams of water or beer, 19 grams of fine salt and 12 grams of fresh baker's yeast. Stir with a whisk until all ingredients are dissolved and well integrated.
  • Add Dry Ingredients: Add 800 gr of whole wheat flour and 200 gr of seeds of various cereals to the bowl. Stir with a silicone spatula or a large spoon until a homogeneous and sticky dough is obtained.
  • First fermentation: Cover the bowl with plastic wrap and let the dough rest for 1 hour and 30 minutes in a warm place.
  • First Double: Once the fermentation time has elapsed, moisten your hands and make the first double: introduce the wet hand through one side of the dough to the bottom of the bowl, lift the dough gently and fold it towards the center.
  • Repeat this procedure with all sides, cover again with plastic wrap and let rise for 30 minutes.
  • Divide the dough: Turn the dough out onto a smooth, floured surface. Sprinkle a little more whole wheat flour over it and divide it into two parts with a knife.
  • Form the bread:
  • Take a portion of the dough and perform the same folding process used in the previous step. Then, form the dough into a ball without manipulating it too much.
  • Second fermentation:
  • Place the formed bread on a baking sheet lined with baking paper.
  • With a sharp blade or knife, make two crosswise cuts on the surface of the bread.
  • Repeat the same process with the other half of the dough.
  • Cover the loaves with a kitchen towel and let rise for 1 hour.
  • Baking bread:
  • Preheat the oven to 200 °C with fan and heat up and down, 15 minutes before the end of the rising time.
  • Place the bread in the oven and bake at 200 °C for 15 minutes.
  • Then lower the temperature to 190 °C and continue baking with heat up and down without fan for about 1 hour.
  • To know if the bread is ready, check that the base is dark brown or insert a wooden skewer; if it comes out clean, the bread is perfectly baked.

Notes

  • Use of Non-Alcoholic Beer: If you decide to use non-alcoholic beer instead of water, make sure it is at room temperature. The beer will give a slightly more complex flavor and a more honeycombed texture to the bread. However, if you prefer a more neutral bread, water is also an excellent option.
    • >
  • Although this bread does not require intensive kneading, you should not skip the dough folding process. This step is crucial for developing gluten, which will help retain gas during fermentation and result in a fluffier bread with better structure.
    • >
  • Toasting the seeds lightly before incorporating them into the dough can intensify their flavors and give the bread a crispier texture. Simply spread them on a tray and roast them in a preheated oven at 150 °C for about 10 minutes, stirring occasionally so that they brown evenly. Let them cool completely before adding them to the dough.
  • To ensure proper proofing, the place where you let the dough rest should be warm but not hot. If the kitchen is cold, you can turn the oven on at the minimum temperature for a few minutes, turn it off and then leave the dough to ferment inside the turned off oven with the door slightly ajar. Another option is to use the delayed fermentation method: after the first fermentation and the first folding, you can refrigerate the dough overnight. This will develop deeper flavors and better crumb structure.
  • Adding steam during the first 15 minutes of baking will help the crust develop to its full glory. You can do this by placing a pan of hot water in the bottom of the oven or by spraying water on the oven walls as you put the loaves in.
  • Once you remove the loaves from the oven, place them on a cooling rack and wait at least an hour before slicing. This rest allows the starches to settle and the crumb to settle properly, facilitating slicing.
    • >
  • Try it with an assortment of artisanal cheeses and sausages. The textures and flavors of this bread perfectly complement a charcuterie board.

Nutrition facts (per serving)*

  • Serving Size: 1325g
  • Total number of serves: 1
  • Calories: 2866kcal
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Key points of the recipe


  1. Proper fermentation: Let the dough ferment long enough (3-4 hours) to obtain a bread with the desired texture and flavor. Patience in this step is crucial for flavor development.

  2. Handling the dough: To work the sticky dough, moisten your hands and make gentle movements to fold the dough, preventing it from breaking. This folding process will strengthen the structure of the bread and improve its final texture.

  3. Precise cutting and baking: When preparing the loaves for baking, be sure to make deep cuts with a sharp knife on the surface. This will allow the bread to expand properly during baking. Bake initially at 200ºC and then lower the temperature to 190ºC to ensure even baking.

Pairing with wine

Pairing wines with bread can be a challenge, as bread is a neutral base that usually accompanies other foods. However, due to the characteristics of Whole Wheat Bread with 5 Grains, it is possible to find a wine that complements its flavors and textures.

For this whole wheat bread, made with unrefined flour and a mix of cereals such as sesame, flaxseed and buckwheat, the ideal is to look for a wine that complements its density and nutty flavor without overwhelming it.

An excellent choice would be an unoaked Chardonnay. This white wine, when not barrel-aged, tends to be fresh, with good acidity and notes of green apple, citrus and sometimes hints of almond. Its acidity will help balance the fibrous texture of the bread and its fresh notes will complement the nutty and sesame flavors of the cereals. In addition, the freshness of the unoaked Chardonnay brings a lightness that contrasts well with the density of the bread.

If you prefer a red wine, you could opt for a young Pinot Noir. This light red wine has bright acidity and soft tannins, which will not overwhelm whole wheat bread. It typically offers notes of red fruits and a touch of earthiness that can nicely complement the complex flavors of the grains in the bread.

It is important to avoid very robust and full-bodied wines, such as a Cabernet Sauvignon or a Shiraz, as their strong tannins and powerful flavors could overpower the subtleties of the bread.

Beer pairing

When pairing whole wheat bread with 5 grains with a beer, it is important to consider the flavor profile and structure of the dish. This bread, due to its content of whole wheat flour and various seeds, has a robust, earthy and slightly nutty flavor.

One of the best options to accompany this bread is a Belgian Dubbel beer. This choice is excellent for several reasons:

Belgian Dubbels are known for their notes of malt, caramel, dried fruit and subtle spices, which nicely complement the earthy, nutty flavors of the whole wheat bread. These beers have a slight sweetness that harmonizes with the cereals without dulling the flavor of the bread. Belgian Dubbels have a medium to full body and moderate carbonation, which helps cleanse the palate without being too aggressive. The texture of the beer harmonizes with the density and texture of a whole wheat bread.

Both whole grain breads and Belgian Dubbels have a rich and traditional heritage. The slow and meticulous bread-making techniques are very similar to those used in the production of a Belgian Dubbel, creating a cultural and gastronomic synergy.

Pairings to Avoid: It would be wise to avoid beers with an extremely intense or bitter taste, such as highly hoppy IPAs (India Pale Ale). The pronounced bitterness and strong flavors of IPAs can overwhelm the more subtle flavors of whole grain bread, resulting in an unbalanced experience.

Finally, remember that in the preparation of the bread, you can choose to use non-alcoholic beer instead of water to provide a light beer flavor initially. However, this should not replace the pairing with the beer chosen to accompany the bread.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten, Sesame seeds

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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