We do house-sitting at my parents place during the Easter holidays. The weather was fine, so we spend a lot of time in the garden. But free days are not perfect without baking for me. I brought sourdough, seeds and grain from home, my mum has a kitchen machine and a lot of bread pans.
I was so glad that it’s really a lot of bread pans, because I underestimate the recipe. I was a little bit worried, when I looked into the bowl of the kitchen machine and saw how much dough was inside.
I end up with more then 3 kg dough, which yields 5 loaves between 500g and 1 kg. Luckily I have enough space in the freezer to freeze most of them.
I reduce the recipe for the blog, so it yields now two loaves of 750g.
The recipe is from “Advanced bread and pastry” from Michael Suas, I just replaced the rye flour with millet.
The special part of the recipe is that it uses both levain and prefermented dough, which create a very tasty bread with a light crumb.
Multigrain bread with levain and prefermented dough
prefermented dough:
- 250g flour (Typ 1050)
- 150g water
- 2g yeast
- 2g salt
Levain:
- 10g starter
- 100g flour (Typ 1050)
- 50g water
Dough:
- Whole prefermented dough
- Whole Levain
- 300g flour (Typ 550)
- 100g wheat, grinded
- 50g millet, grinded
- 25g rice, grinded
- 25g semolina
- 12 g salt
- 5g yeast
- 275 g water
- 30g oil
- 30g malt or honey
Soaker:
- 100g sunflower seeds
- 50g poppy seeds
- 50g sesame
- 50g flaxseeds
- 100g rolled oats
- 300g water
Mix all ingredients for the preferment and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.
Mix the ingredients for the levain and ferment for 12 hours at room temperature.
At the next day mix the seeds with water and soak for 2 hours.
Now mix the different flours with the water and the levain and rest it for 20 min (Autolysis).
Pour the remaining water from the soaker away.
Now add the preferment, oil, salt, honey and yeast and knead 5 min ad the slowest speed and 5 min ad higher speed until medium gluten development. Then add the Soaker at slow speed, knead just as long as needed, so the gluten will not be destroyed.
Proof for 1,5 hours.
Divide the dough into two half. Flat to a rectangle. Fold the longer sides to the middle, and then roll it to a loaf from the small side.
Put into a greased pan, seam side down, and proof for one hour.
Bake at 220°C for 35 min with steam.
I send this post to Zorra (1x umrühren bitte)who hosts Yeastspotting this week.
Deutsch
Excellent ideas here, have emailed my mum so expect a big reply!!
Pingback: Rohrnudeln | Hefe und mehr
Hi!
Happy Baking Easter round up is on line!
http://cindystarblog.blogspot.com/2009/04/happy-baking-easter-round-up-raccolta.html
Cheers!
This looks really great with all the different grains and seeds!
Your bread looks really delicious Stefanie!
Cheers.
elra
Hallo und Danke für Deinen Kommentar zu den Hörnchen.
Ja, eigentlich sieht das Brot-Rezept wirklich harmlos aus. Das Ergebnis dafür sehr vielversprechend.
Übrigens habe ich lange Zeit keine rohen Tomaten gegessen und argumentiert, das sei Schildkrötenfutter. Mittlerweile schüttelt es mich aber nicht mehr, wenn ich mal versehentlich auf ein Stück beisse. Tomate, nicht Schildkröte.
Bio hätte ich auch gerne studiert. Aber wenn ich mir vorstelle, dass ich als Ex-Meerschweinchenbesitzerin… Du weißt schon… ich konnte das nicht. Aber Fleisch esse ich gerne… das hat wenig mit Logik zu tun, gell?
Danke Jutta, für deinen Kommentar.
Den Zoologieteil im Studium konnte ich zum Glück im ersten Semester hinter mich bringen (er ist mir z.T. wirklich schwer gefallen auf Grund ethischer Bedenken) und jetzt arbeite ich im Botanischen Institut an meinen Dokotor in Molekularbiologie. Da kann ich zum Glück mit Pflanzen (Arabidopsis thaliana), Bakterien und Hefen arbeiten. Ansonsten könnte ich unseren 4 Meerschweinerl auch nicht in die Augen sehen.
This looks like a fantastic loaf of bread! The grains, seeds, and oats sound delicious.
The bread looks wonderful and I’m sure with both levain and preferment it is mighty flavourful.
Forgive my ignorance but what is Type 1050 flour? Is that the equivalent of whole wheat flour?
FP
Thanks for all the nice comments. The internet-connection at my parents place is extremly slow (Analog!!!56kBit!!!), so I was not online for some days.
@ Zorra: I share the bread. One loaf stays at their freezers, three went home with us. And one small is already gone 😀
@ foolish poolish: Type 1050 should be the same like first clear flour.
@ Netty: It is very easy to create your own sourdough. You need just some time, flour and water. The sourdough you can buy in germany is just an extract, that give some flavor to the dough, but contains no living yeast and bacteria, so you have to add some baker yeast, too. I am not sure, if it is the same in England? If it is, you can not use this for the levain because the levain needs acitivity of wild yeast and bacteria.
Sieht lecker aus.
Seit kurzem kann man auch Sauerteig in bestimmten Health Food Shops in England kaufen. Ich werde hier mal ein wenig stöbern. Selbstgebackenes Brot ist doch am schönsten. Im Moment nehme ich nur Backmischungen, aber das ändert sich jetzt. 🙂
lg Netty
Ein Brot genau nach meinem Geschmack. Deine Eltern freuen sich sicher über den Brotvorrat, oder hast du den wieder mit nach Hause genommen?