You are too kind Zukerig :)
Recipe formulation takes a lot of trial and error, but there is no reason to start entirely from scratch here. You can use any sourdough recipe as the basis for your new bread.
Let's start with the ingredient list.Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin, Mononitrate, Riboflavin, Folic Acid)
Most flour available in stores today is enriched. Other than the malted barley flour, aka malt or barley malt, non of the other enrichments are necessary.WaterSoaked Grains (Water, High Fructose Corn Syrup, Oats, Sunflower Seeds, Millet, Flax Seed, Sea Salt, Cracked Wheat, Lactic Acid, Cultured Wheat Starch)
You can use any 5 grains you like. The corn syrup, lactic acid, and cultured wheat starch are not needed.Sourdough Blend (Wheat Flour, Malt, Fumaric Acid, Acetic Acid, Lactic Acid)
There are a number of commercially available sourdough flavor enahancers available, like Lora Brody's Dough Enhancer for Sourdough Bread
. THese products are designed to approximate the flavor of sourdough breads in regularly yeasted breads. I'm assuming you don't have a sourdough starter.Yeast
I use instant yeast in my yeasted breads. The alternative is active dry. Either is fine.Salt
I use sea salt in my breads.Soybean Oil
I suspect this is being used as a dough enrichment. Fats, like soy bean oil, milk, butter or eggs are added to help tenderize the crumb, extend shelf life and add flavor. You can use either canola or vegetable oil in place of the soy bean oil. Any neutrally flavored oil will work. Olive oil, walnut oil or other strongly flaavored oil will dramatically change the flavor of the bread.Enzymes
Your guess is as good as mine. Perhaps they are added to further soften the whole grains following the soak?Egg Wash (Water, Eggs) added for color and shine
Pretty straight forward. An egg plus a little water to thin it, painted on just prior to baking.Cornmeal added to prevent sticking
This assumes you are baking free form loaves. If you are baking pan breads you don't need the cornmeal. Either the bottom of the loaves are coated with cornmeal or the cornmeal is placed on a peel and then the loaves are placed on the peel. The cornmeal acts like ball bearings and makes the bread easier to load into the oven.
Now the recipe...This is a variation of Peter Reinhart's Multigrain Bread Extrordinaire.
Ingredients are listed in measure, ounces, grams, bakers% format. I could get the formating from Excel to post.
IngredientMeasure OZ GBakers %
Bread Flour3 cups, 13.5, 382.72,100.00%
Water 1 1/2 cups, 12,340.19, 88.89%
Yeast (Instant)2 tsp, 0.2,5.67, 2.40%
Salt (Sea)1 1/2 tsp, 10.77, 2.80%
5 Grain Mix8 TBS, 4,113.40, 29.63%
Honey 1 TBS, 1, 28.35, 7.41%
Canola Oil2 TBS, 0.88,25.00, 6.52%
8-12 hours before making the dough combine any grains totaling about 4 ounces and add 2 ounces of the water. The grain should be completely covered. Let the mix soak at room temperature for 8-12 hours. The grain will soften but be very present in the final bread. If you want the grain to be less present, grind it in a food processor, spice mill or mortar & pestle before adding the water.
Combine the flour, salt and yeast and whisk to combine. Add the remaining water, oil, honey and soaked seed (including any residual water). Stir with a wooden spoon until the dough comes together. Turn the dough out onto a floured work surface and kneed for about 10 minutes, until the dough passes the window pane test.
Place the dough in an oiled bowl and allow it to ferment until doubled in volume, 90 minutes give or take.
Turn the dough out onto a floured work surface and divide in two. Round the dough into 2 rough balls, cover with plastic and let rest for 20 minutes.
Preheat the oven to 350º.
Shape the dough as desired and let proof until doubled, about 90 minutes give or take.
Bake the breads for 20 minutes, rotate them 180º and continue baking for about another 15 minutes for freeform or 20+ minutes for pan breads. The loaves should register at least 185º on an instant read thermometer when done.
This is the basic recipe. If you find a sourdough enhancer add 2 TBS to start. It will come with suggested amnounts. For more flavor try swapping 25% of the bread flour with whole wheat flour.
You can also try using a preferment to add more flavor. Take 1 cup of the flour from the recipe, mix it with 1/4 tsp of the yeast and add about 1/3 cup of the water (enough to make a dough) mix and knead it and let it ferment at room temp for about 8 hours. Then cut it into small pieces and add it to the bread when you add the wet ingredients.
Hope this helps. If you have questions ask away.