True Dark Mixed Grain Babka

Part 1: Syrup Glaze

Ingredients
300g Water
300g Granulated Sugar

Method
Bring all the ingredients to a boil in a pot while making sure all the sugar has dissolved completely.
Cool and reserve until ready to use.

Part 2: Mixed Grains Praline Filling

Ingredients
400g Granulated Sugar
200g Pumpkin Seeds (roasted)
200g Almonds (roasted)
200g Sunflower Seeds (roasted)
100g Pistachio (roasted)
100g Pine Nuts (roasted)
5g Salt

Method
Make a caramel with the sugar.
Pour over the nuts and allow to set.
Break into smaller pieces, add to a food processor, and add salt.
Blend to desired smoothness. Reserve at room temperature.

Part 3: True Dark Babka

Ingredients
800g- Buckwheat Flour
40g deZaan True Dark Cocoa Powder
125g Granulated Sugar
6g Dry Yeast
5g Salt
200g Eggs
125g Water
180g Butter (unsalted and cubed)

Method
Prepare a sheet tray lined with baking paper. Spray lightly with grease spray and reserve.
In a mixing bowl (dough hook attachment), add all the dry ingredients. Mix until just combined.
Add eggs and water and mix until a rough dough texture forms.
Once the dough has formed, set the mixer to medium speed. Gradually add the butter until completely combined.
Mix the dough until smooth and elastic in texture (the process can take up to 15 minutes depending on the mixer).
Transfer the dough to a prepared tray and spray with a bit of grease spray.
Cover the dough with a plastic wrap and rest at room temperature for approx. 1-2 hours allowing to double in size.
Punch down the dough and portion into 2 equal sizes. Roll out both portions to 2-3 mm thickness.
Cool in the refrigerator for a minimum of 30 minutes.
Refer to the assembly section below for further instructions.

Part 4: Assembly

Ingredients
200g Mixed Grains (sunflower, pumpkin, buckwheat) & Nuts (pistachio, pine nuts) – for garnish

Method
Spread the filling across the dough in an even layer. Leave a small gap around the edges to facilitate rolling.
Roll the dough into a log. Wrap and return the dough to the refrigerator for a minimum of 20 minutes.
Repeat steps 1 and 2 for both portions of the dough.
Once rested and cooled, remove the 1st loaf from refrigerator.
With a sharp knife, slice lengthways in half to expose layers. NOTE: Do not push down on dough when slicing to prevent crimping of layers.
Lay exposed halves next to each other (layers facing upwards) and cross them over one another to form a braid.
Gently twist both ends of the loaf to tighten.
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.
Repeat steps 5-8 for the 2nd loaf.
Once proofed, egg wash and bake at 180ºC/356°F for approx. 30 minutes. Note: Check for readiness > skewer or knife should pass through with no resistance.
Once the loaves are baked, remove from the oven and glaze generously with sugar syrup.
Sprinkle the mixture of grains and nuts to stick to the syrup.
Let cool for approx. 10 minutes before removing from the pan.
After 10 minutes, remove the loaves from pans and let cool down completely on rack.