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.
7 Grain Bread with two seeds
| -========= | 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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I also send this bread to Susan’s weekly Yeastspotting 
Wow! It looks fantastic. I’m sure it was delicious.
Ähre in Reinform – sehr schön! Wir sehen uns in HH bei der Stadtführung, ich freue mich!!!!
Meisterbrot von Meistern. Da kann ich nur neidisch bewundern.
Wow…
… das sieht ja toll aus! Und liest sich auch sehr lecker!
Sieht sehr schön aus.
Wird das Brot durch die unregelmäßige Form auch innen (einigermaßen) gleichmäßig gar?
Z.B. die Mitte des Brots im kompakten Teil rechts gegenüber dem kleinen „Knubbel“ links unten.
7 grains..good one…very healthy I must say..Love how it is shaped and thank you so much for sending this bread in.
The color and shaping on this are wonderful. I don’t think I’ve ever seen a bread with this many grains, it sounds fantastic!
REPLY:
Nach der angegebenen Backzeit war das Brot überall „gar“. Allerdings hatten die „Gnubbel“ – wie nicht anders zu erwarten – eine deutlich dickere Kruste. Die jungen Herren haben die Gnubbel zum Schluss als Mini-Brötchen verzehrt.
Gorgeous and original!
Do you grind your own grains or are they available coarsely ground in the stores?
REPLY:
I have a grain mill for my KA but they are available coarsely ground in health food stores or whole food stores.