{"id":2281,"date":"2024-01-31T10:19:00","date_gmt":"2024-01-31T10:19:00","guid":{"rendered":"https:\/\/gfattouh.com\/?p=2281"},"modified":"2024-03-21T10:46:28","modified_gmt":"2024-03-21T10:46:28","slug":"true-dark-mixed-grain-babka","status":"publish","type":"post","link":"https:\/\/www.gfattouh.com\/true-dark-mixed-grain-babka","title":{"rendered":"True Dark Mixed Grain Babka"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_deZaan_True_Dark_Mixed_Grain_Babka.jpg\" alt=\"\" class=\"wp-image-2282\" srcset=\"https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_deZaan_True_Dark_Mixed_Grain_Babka.jpg 1000w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_deZaan_True_Dark_Mixed_Grain_Babka-300x300.jpg 300w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_deZaan_True_Dark_Mixed_Grain_Babka-150x150.jpg 150w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_deZaan_True_Dark_Mixed_Grain_Babka-768x768.jpg 768w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_deZaan_True_Dark_Mixed_Grain_Babka-100x100.jpg 100w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_deZaan_True_Dark_Mixed_Grain_Babka-140x140.jpg 140w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_deZaan_True_Dark_Mixed_Grain_Babka-500x500.jpg 500w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_deZaan_True_Dark_Mixed_Grain_Babka-350x350.jpg 350w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_deZaan_True_Dark_Mixed_Grain_Babka-800x800.jpg 800w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>By chef Talia Profet<\/p>\n\n\n\n<p>Nutty Cocoa loaf filled with a mixed grain praline filling.<\/p>\n\n\n\n<p>Part 1: Syrup Glaze<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>300g Water<\/li>\n\n\n\n<li>300g Granulated Sugar<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Bring all the ingredients to a boil in a pot while making sure all the sugar has dissolved completely.<\/li>\n\n\n\n<li>Cool and reserve until ready to use.<\/li>\n<\/ol>\n\n\n\n<p>Part 2: Mixed Grains Praline Filling<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>400g Granulated Sugar<\/li>\n\n\n\n<li>200g Pumpkin Seeds (roasted)<\/li>\n\n\n\n<li>200g Almonds (roasted)<\/li>\n\n\n\n<li>200g Sunflower Seeds (roasted)<\/li>\n\n\n\n<li>100g Pistachio (roasted)<\/li>\n\n\n\n<li>100g Pine Nuts (roasted)<\/li>\n\n\n\n<li>5g Salt<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Make a caramel with the sugar.<\/li>\n\n\n\n<li>Pour over the nuts and allow to set.<\/li>\n\n\n\n<li>Break into smaller pieces, add to a food processor, and add salt.<\/li>\n\n\n\n<li>Blend to desired smoothness. Reserve at room temperature.<\/li>\n<\/ol>\n\n\n\n<p>Part 3: True Dark Babka<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>800g- Buckwheat Flour<\/li>\n\n\n\n<li>40g deZaan True Dark Cocoa Powder<\/li>\n\n\n\n<li>125g Granulated Sugar<\/li>\n\n\n\n<li>6g Dry Yeast<\/li>\n\n\n\n<li>5g Salt<\/li>\n\n\n\n<li>200g Eggs<\/li>\n\n\n\n<li>125g Water<\/li>\n\n\n\n<li>180g Butter (unsalted and cubed)<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Prepare a sheet tray lined with baking paper. Spray lightly with grease spray and reserve.<\/li>\n\n\n\n<li>In a mixing bowl (dough hook attachment), add all the dry ingredients. Mix until just combined.<\/li>\n\n\n\n<li>Add eggs and water and mix until a rough dough texture forms.<\/li>\n\n\n\n<li>Once the dough has formed, set the mixer to medium speed. Gradually add the butter until completely combined.<\/li>\n\n\n\n<li>Mix the dough until smooth and elastic in texture (the process can take up to 15 minutes depending on the mixer).<\/li>\n\n\n\n<li>Transfer the dough to a prepared tray and spray with a bit of grease spray.<\/li>\n\n\n\n<li>Cover the dough with a plastic wrap and rest at room temperature for approx. 1-2 hours allowing to double in size.<\/li>\n\n\n\n<li>Punch down the dough and portion into 2 equal sizes. Roll out both portions to 2-3 mm thickness.<\/li>\n\n\n\n<li>Cool in the refrigerator for a minimum of 30 minutes.<\/li>\n\n\n\n<li>Refer to the assembly section below for further instructions.<\/li>\n<\/ol>\n\n\n\n<p>Part 4: Assembly<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>200g Mixed Grains (sunflower, pumpkin, buckwheat) &amp; Nuts (pistachio, pine nuts) &#8211; for garnish<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Spread the filling across the dough in an even layer. Leave a small gap around the edges to facilitate rolling.<\/li>\n\n\n\n<li>Roll the dough into a log. Wrap and return the dough to the refrigerator for a minimum of 20 minutes.<\/li>\n\n\n\n<li>Repeat steps 1 and 2 for both portions of the dough.<\/li>\n\n\n\n<li>Once rested and cooled, remove the 1st loaf from refrigerator.<\/li>\n\n\n\n<li>With a sharp knife, slice lengthways in half to expose layers. <strong>NOTE:<\/strong> Do not push down on dough when slicing to prevent crimping of layers.<\/li>\n\n\n\n<li>Lay exposed halves next to each other (layers facing upwards) and cross them over one another to form a braid.<\/li>\n\n\n\n<li>Gently twist both ends of the loaf to tighten.<\/li>\n\n\n\n<li>Lay the braided loaf in prepared loaf pan. Cover loosely with plastic film wrap and allow to proof for 1-2 hours at room temperature or until dough springs back when poked.<\/li>\n\n\n\n<li>Repeat steps 5-8 for the 2nd loaf.<\/li>\n\n\n\n<li>Once proofed, egg wash and bake at 180\u00baC\/356\u00b0F for approx. 30 minutes. <strong>Note:<\/strong> Check for readiness &gt; skewer or knife should pass through with no resistance.<\/li>\n\n\n\n<li>Once the loaves are baked, remove from the oven and glaze generously with sugar syrup.<\/li>\n\n\n\n<li>Sprinkle the mixture of grains and nuts to stick to the syrup.<\/li>\n\n\n\n<li>Let cool for approx. 10 minutes before removing from the pan.<\/li>\n\n\n\n<li>After 10 minutes, remove the loaves from pans and let cool down completely on rack.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>By chef Talia Profet Nutty Cocoa loaf filled with a mixed grain praline filling. Part 1: Syrup Glaze Ingredients Method Part 2: Mixed Grains Praline Filling Ingredients Method Part 3:&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2282,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[113],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>True Dark Mixed Grain Babka - George R. Fattouh S.A.L.<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gfattouh.com\/true-dark-mixed-grain-babka\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"True Dark Mixed Grain Babka - George R. 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