Seed and Grain Torpedo

This nice and flavorful bread is an adaptation on Rose Levy Beranbaum’s “Tyrolean Ten-Grain Torpedo” from her book “The Bread Bible.” She uses a 10 grain cereal mixture, however we simplified it somewhat and used a combination of slightly fewer grains. The important aspect is the amount of grains and seeds to use – about ½ cup plus 2 tablespoons, you can be flexible with what kinds you use.

This bread did turn out very nice. Since only bread flour is used and no whole wheat or rye flour, the bread stays relatively light. Still the grains and the seeds add flavor and texture – each slice contain a perfect amount of crunchy and flavorful additions! Like most of the breads in her book, this one does indeed take a couple of hours to make, however the end result is really nice and satisfying.

If you want an especially pleasing rustic look, dust this bread with a little rye or whole wheat flour before baking and slashing it a couple of times.

Dough Starter (Sponge)

2/3 cup bread flour
¼ teaspoon instant yeast
½ tablespoon honey
¾ cup water

Flour Mixture

1 ¼ cups plus ½ tablespoon bread flour
¾ teaspoon instant yeast

Seed and Grain Mixture

1.5 tablespoon pumpkin seeds
1.5 tablespoons sunflour seeds
1 tablespoon polenta
1 tablespoon flaxseed
1 tablespoon millet
1 tablespoon steel-cut oats
1 tablespoon cracked wheat
1 tablespoon rolled oats
1 tablespoon sesame seeds
½ cup minus 1 tablespoon hot water
1 ¼ teaspoons salt

Method:

1. Make the sponge the night before, by whisking flour, yeast, honey and water in a bowl for about 2 minutes to incorporate air. Cover with plastic wrap. Make the flour mixture, by whisking together flour and yeast in a separate bowl. Add the mixture on top of the sponge and cover with plastic wrap. Let sit in room temperature for 1 hour, and then for 8 to 24 hours in the refrigerator.

2. Also, the night before, soak the grains in the hot water. Stir until combined, let cool to room temperature, cover and refrigerate for 8 to 24 hours.

3. Scrape the dough starter and the flour mixture into a mixing bowl and combine on low speed for about 1 minute. Raise the speed to medium and knead for 7 minutes. Cover the bowl with plastic wrap and let sit for 20 minutes. Add the salt and the seed mixture and knead for another 3 to 5 minutes until evenly incorporated.

4. Now, place the dough in a lightly greased 2-quart bowl (or dough rising container). Cover with oiled plastic wrap and let rise until doubled, 1 ½ to 2 hours, ideally in 75 – 80 degrees. (If your kitchen is colder than that, you can put your oven on warm for a minute, then shut it off and leave the dough inside the oven for the rising period).
Once it’s doubled, scrape it out on a floured surface, give it a business letter turn (stretch the dough out and fold it on top of it a couple of times). Place it in the oiled bowl again, cover with plastic wrap and allow to rest a second time until it’s doubled, about 45 minutes to 1 hour

5. Now, turn the dough on a lightly floured surface, press it down to flatten it slightly. Roll the dough into a rectangle, then shape it into a 11-inch by 2-inch high torpedo shaped loaf. Set it on a lined baking sheet, cover it with oiled plastic wrap and allow to rise until doubled, about 40 minutes to 50 minutes.

6. Preheat the oven to 450 degrees (it is recommended that you pre-heat the oven an hour before baking). On the lowest shelf in the oven, place a cast-iron pan or a sheet pan. Above, place a baking stone or a sheet pan.

7. Dust the top of the bread with rye or wheat flour. Slash the bread a couple of times, and slide it, on its liner onto the hot baking stone. Toss ½ cup of ice cubes into the pan beneath and shut the door immediately. Bake for 25 to 30 minutes, then lower the temperature to 400 degrees and continue baking for 30 to 40 minutes until an instant-read thermometer inserted into the center will read about 208 degrees. Halfway through baking, turn it around for even baking. Let cool on a wire rack.