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Neben den Saaten beinhaltet das Brot verschiedene Mehlsorten: wei\u00dfes Weizenmehl, Vollkorn-Weizenmehl, Roggenmehl und Polenta. Leider leide ich unter einer Roggenunvertr\u00e4glichkeit, also habe ich die 50g Roggen durch Dinkel ersetzt.Die Polenta, die ich verwendet habe ist von Alnatura, und von einem so starken Gelb, dass man die K\u00f6rnchen sogar noch im fertigen Brot erkennen kann. Bei der konventionellen Polenta, die ich bisher verwendet hatte, war die Farbe deutlich schw\u00e4cher, aber mir gef\u00e4llt die neue Variante besser.<\/p>\n
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My everyday bread is a simple whole grain bread, which I bake nearly every week. But from time to time I like some change on my plates, and then I bake another of my favorites: Seeded Bread from Bertinets “Crust” with some small adjustments.<\/p>\n
The Seeds I prefere in this bread are rolled oats (Ok, thats not a seed, but its so delicous), sesame, poppy seeds and pumpkin seeds. Sometime I add flax seeds and sunflower seeds, too. But sunflower seeds ar rare in my breads, as long as my sweetheart is around, because in his surrounding sunflower seeds seldomly survive the time between buying them and baking bread.<\/p>\n
There are diffrent flours in this bread, too: white wheatflour, whole grain flour, rye and corn flour. Because I am intolerant against rye, I subsitute it to Spelt. The organic corn flour that I used this time has a nice dark yellow colour, and its visible in the baked bread, what I like. With the non-organic corn flour I did not get this effect because its colour is much paler.<\/p>\n
Yields two loaves of 900g<\/p>\n
Preferment<\/em>:<\/p>\n 2g Yeast<\/p>\n 140g water<\/p>\n 80 g whole grain flour<\/p>\n 80g white flour (Typ 550)<\/p>\n Dough<\/em>:<\/p>\n all of the preferment<\/p>\n 700g white flour (Typ 550)<\/p>\n 150g whole grain flour<\/p>\n 50g spelt flour (or rye flour)<\/p>\n 100g corn flour<\/p>\n 700g Water<\/p>\n 25g Salt<\/p>\n 15g yeast<\/p>\n 250g mixed seeds<\/p>\n Mix all incredienice for the preferment and let ferment it over night at roomtemperature.<\/p>\n The next day put the preferment, the diffrent flours, salt, water and yeast in the bowl of the kitchen machine and knead for 10 min untill the gluten develops. Proof it for one hour.<\/p>\n Put the dough to your working sureface and divide it into two pices of the same size. Shape it to oval breads and rest it for 45 minutes, seem side down. Preheat the oven and the baking stone to 250\u00b0C during this time.<\/p>\n Put it in the oven on the hot stone and bake with steam for around 35 min.<\/p>\n <\/p>\n