BBD#20 – Multigrain 7 Grain Bread with two seeds

BreadBakingDay #20 - last day of submission June 1st
 
 
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

7-Kornbrot

-========= 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.

=====

I also send this bread to Susan’s weekly Yeastspotting

10 Gedanken zu „BBD#20 – Multigrain 7 Grain Bread with two seeds

  1. Andreas at https://deltakitchen.blogspot.com/

    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.

    Antworten
  2. ostwestwind

    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.

    Antworten

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