5 Flours Country Bread

I took a look at my pantry and saw several jars, bags and containers of random flour I’ve been using over the last few months and thought ‘I wonder what would happen if I put all of this into one loaf?’ This bread has a lot going on. Using bread, spelt, whole wheat, rye and spent grain flours combine to make a really delicious and flavor packed loaf.

5 Flour bread

Schedule: I based this loaf off of my bakers yeast schedule.

Ingredients:

Dough

  • 360g Bob’s Red Mill bread flour
  • 35g King Arthur whole wheat flour
  • 35g Bob’s Red Mill spelt flour
  • 35g Bob’s Red Mill dark rye flour
  • 35g spent grain flour (see the tutorial)
  • 390g filtered water
  • 11g sea salt
  • 2g bakers yeast
Spelt, Whole Wheat, Rye and Spent Grain flours are added to Bread Flour in this loaf

Method:

I started with a 40 minute autolyse with all of the flours and all of the water.

After mixing the dough, I performed 4 stretch and folds within the first 90 minutes, separated by 20 minutes.

I proofed for 40 minutes in the banneton before scoring it with a lame and placing it in the dutch oven.

I baked the loaf in a preheated dutch oven at 450’F for 38 minutes covered, then removed the lid of the dutch oven and baked for an additional 15 minutes.

Result:

This bread is packed with flavor. The biggest contributor to that flavor is the spent grain flour which kinda dominates the others. This is a great all-purpose bread whether you plan on using it for toast, sandwiches, garlic bread or just nibbling on with some jam. The color is also very close to that of a bread baked with whole wheat flour in the same percentage as all of the other flours I used in this one.

I’ll be making this one again for sure. Next time I’ll probably scale back the spent grain slightly and maybe add some cornmeal too.

5 Flour crumb shot

My Baking Notes

  • Ambient Temperature: 71’F
  • Started autolyse @ 11:40am
  • Water temp: 93’F
  • Dough was 86’F at autolyse
  • Mixed @ 12:25pm
  • Dough was 79’F after mixing
  • 4 stretch and folds over first 90 minutes
  • Started proof @ 5:17pm
  • Into oven @ 5:57pm
5 Flour crumb shot
5 Flour crumb shot
5 Flour Bread

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