Pain aux 8 céréales du moulin à farine Arva
Une autre recette de pain classique d'Arva Flour Mills qui utilise les céréales 8 grains du moulin et la farine artisanale Arva, bien sûr !
Arva Flour Mill’s 8 Grain Bread
Rated 2.9 stars by 21 users
Servings
10 standard loaves
Prep Time
30 minutes
Cook Time
40 minutes
Another classic Arva Flour Mill bread recipe that uses the Mill’s own 8 Grain Cereal and Arva artisan flour, of course!
Ingredients
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8 cups Boiling water
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5½ cups Arva 8 Grain Cereal
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1 tbsp Salt
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½ cup Molasses
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½ cup Salad oil (light vegetable or olive oil)
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1 cup Warm water
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2 tbsp Sugar
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2 tbsp Yeast
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2 cups Arva Light Rye flour
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10 cups Arva Daisy Hard Unbleached flour, (divided)
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6 cups Arva Daisy Hard Whole Wheat flour
Directions
In a very large bowl, combined boiling water, Arva 8 Grain Cereal, salt, molasses, and oil. Let stand until lukewarm, stirring occasionally.
In a small bowl, combine water, sugar, and yeast. Let stand until bubbly, about 10 minutes.
When cereal is lukewarm, add yeast mixture, rye flour, and 3 cups Daisy unbleached hard flour. Beat with electric mixer, about three minutes.
With wooden spoon and/or hands, mix in remaining Daisy unbleached hard flour. Add Daisy whole wheat flour gradually. Mix in only enough so that dough leaves sides of bowl and is no longer sticky.
Knead in enough flour to make dough easy to handle. Knead about five minutes, until smooth and elastic.
Wash large bowl, grease and add dough. Turning dough to coat. Cover, let rise until doubled, approximately 1 to 1 1/2 hours. Dough rises well on electric heating pad set on low.
Punch down. Divide dough into four pieces, best accomplish using a scale. Shape into loaves. Place in greased standard loaf pans. Let rise until doubled, approximately one hour.
Preheat oven to 400°F. Bake loaves by placing in oven, reducing heat to 350°F and baking for 40 minutes, until loaves sound hollow when wrapped with knuckles.