That cute little cube of yeast weighs 42 grams. I couldn’t find any recipes easily that used exactly 42 grams of yeast. On the wrapper, it stated the 42 grams of yeast was good for 1000 grams of flour. I decided to try my luck.
Fresh yeast 10 grain bread
- 900 grams strong bread flour
- 100 grams 10 grain flour (I used Bob’s Red Mill)
- 30 grams sugar
- 15 grams salt (suggest to increase to 20 grams)
- 2 tbsp chia seeds
- 650 grams water
- 42 grams fresh yeast
- In a mixing bowl, add water and sugar. Crumble fresh yeast in and stir slightly. Leave for 5 minutes.
- Add in remaining ingredients. Mix until windowpane stage. This took around 8 minutes using a mixer.
- Grease a large bowl with olive oil. Place the dough in and turn it about to coat it fully with oil. Cover with cling wrap and leave to proof at temp of 25 C for 2 hours.
- Lightly punch down the dough and tip out onto a lightly floured counter top.
- Sprinkle with flour and knead lightly for a minute.
- Divide dough into two and shape each piece into a ball. Cover the dough with cling wrap and let it rest for 15 minutes.
- Shape the dough into a batard or whatever shape you want.
- Proof at temp of 25 C for 30 minutes.
- Preheat oven with baking stone to 250 C whilst waiting for the bread to be done rising.
- Score the dough just before placing in the oven. Spritz the interior of the oven with water. Reduce temp to 220 C. Bake for 15 minutes.
- After 15 minutes, reduce oven temperature to 200 C and bake for another 20 minutes, or until bread internal temperature reads at least 93 C.
- Let cool completely before slicing.
Crust slightly crispy and chewy but once in a plastic bag, became soft. Good for old folks with false teeth. If you like a crispy crust, bake with steam for first 15 minutes and to keep that crispy crust, store the completely cooled bread wrapped in wax or grease proof paper.
Crumb texture seems a bit crumbly when slicing, possibly due to too much yeast. It is slightly chewy and bland. I proofed the bread in an air-conditioned room, to lengthen the proof time. Otherwise within an hour the rising would have been done.
With 10 grain flour and chia seeds, 2 slices of this bread goes a looooonnnnngggg way.
Not too sure if it is the combination of 10 grain flour with chia seeds, but it seems to have an odd type of smell. I should try this bread again using sourdough starter.
I asked my mum: “Ma, what do you smell? (waving at the 2 loaves of bread cooling on the rack) Anything weird?”
Her answer: “I smell bread lahhhh.” Duh.
I bet if I were to ask what does she taste, her answer will be: “I taste bread lahhhh”. So I did not ask.
After eating sourdough bread, this bread seems to lack taste. Oh no, will I not be able to eat normal yeast bread again?