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The theme for Bread Baking Day No. 20 is “Multigrain Breads”. That is a perfect theme for me because I love the gain of flavor that the diffrent typs of grain give to the bread.<\/p>\nThe theme for Bread Baking Day No. 20 is “Multigrain Breads”. That is a perfect theme for me because I love the gain of flavor that the diffrent typs of grain give to the bread.<\/p>\n
My first plan was to bake a bread containing a mixture of diffrent kinds of rice. I have a very nice mixture containing wild rice, red rice from camargue and unpolished rice. But while this mixture is delicious as a part of a meal, it get lost in the bread. Both the red rice and the unpolished rice could not stand up against the wholemeal wheat dough, neither in taste nor look. Only the wild rice gave nice dark spots in the bread. So I end up with quite normal tasting wholegrain bread, that did not live up to its promise. But luckily I had a Plan B: 4-grain-Bread containing wheat, spelt, corn (as polenta) and cooked oat, and my favorite mixture of seeds: Pumpkin seed, sunflower seeds, poppy seeds and sesame. I baked this bread before and know, that it taste delicious.<\/p>\n
Soaker1:<\/p>\n
Soaker2:<\/p>\n
Hauptteig<\/p>\n
Soaker 1: Mix spelt and wheatflour with water and rest for at least 4 hours.<\/p>\n
Soaker 2: Cook oats untill they are firm to bite and let drain well before prior usage<\/p>\n
For the dough mix sourdough, soaker 1, polenta, flour, water, yeast and salt 5 min at slow speed (kitchen machine) then another 6 min at max. speed. At medium glutendevelopment knead again at slow speed to mix in cooked oats and mixed seeds gently without tearing the gluten.<\/p>\n
Proof for 1 hour.<\/p>\n
Form to breads and give them into two pams.<\/p>\n
Proof for another hour.<\/p>\n
Bake at 250\u00b0C with steam for 30 min.<\/p>\n
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