BBD#20 - Multigrain 7 Grain Bread with two seeds
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Rachel from Tangerine's Kitchen is this month's host for Bread Baking Day (#20). She chooses multigrain breads, which means that more than one grain is used for the bread. If you say multigrain bread in Germany, you mean bread from cereal grains, the fruit seed of grasses. And funny but true, buckwheat also counts as a cereal grain, seeds like lineseed, sesame or sunflowers don't . I used a recipe from Baker Süpke to bake a bread with seven cereal grains: buckwheat, millet, barley, maize, oats, spelt, rye, wheat and the oil seeds linseed/flax and sesame. |
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | 7 Grain Bread with two seeds |
| Categories: | Baking, Bread, Sourdough |
| Yield: | 2 Loaves à 500 g |
Ingredients
| H | HOT SOAKER | ||
| 45 | grams | Buckwheat, coarsely ground | |
| 45 | grams | Spelt, coarsely ground | |
| 45 | grams | Barley, coarsely ground | |
| 45 | grams | Polenta, coarse | |
| 45 | grams | Millet, whole | |
| 35 | grams | Rolled oats | |
| 11 | grams | Linseed | |
| 11 | grams | Sesame seed | |
| 14 | grams | dark malted and toasted flour (for the colour) | |
| 11 | grams | Salt | |
| 210 | ml | Water | |
| H | SOURDOUGH | ||
| 110 | grams | Rye flour type 1150, dark rye | |
| 90 | ml | Water | |
| 10 | grams | Starter | |
| H | PREFERMENT | ||
| 120 | grams | Wheat flour type 550, AP | |
| 1 | gram | Salt | |
| 0.3 | gram | Dry yeast | |
| 80 | ml | Water | |
| H | FINAL DOUGH | ||
| Preferment, sourdough, hot soaker | |||
| 215 | grams | Wheat flour type 550, AP | |
| 2 | grams | Dry yeast | |
| 65 | ml | Water, cold | |
Source
| modified recipe from Baker Süpke |
| Edited *RK* 05/18/2009 by | |
| Ulrike Westphal |
Directions
Make hot soaker at least 3 h before baking or with the sourdough and preferment.
SOURDOUGH: Mix all ingredients together and let stand at room temperature for at least 18 h.
PREFERMENT: Mix all ingredients together and let stand at room temperature 2 h , than store in the fridge.
FINAL DOUGH : Knead 8 min KitchenAid speed 1, 4 min KitchenAid speed 3 .
Let dough rest for 30 min. Divide in 2 pieces à 600 grams and form loaves. Roll loaves in oats or seeds. Let proof for about 45 -60 min in proofing baskets. Turn on a peel and make 4 incisions. Bake with a lot of steam for about 45 minutes at 230 °C for 2 minutes on a baking stone. After 2 min. let steam escape from oven and lower temperature to 190 °C
Miele H 5361: Klimagaren 230 °C, 1 steam jet, 6 min. after steam jet bring loaves into the oven. Let escape steam after 2 minutes and lower temperature to 190 °C.
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