Dreikornbrot (Multigrain bread)
This is the Dreikornbrot from “Local Breads” by Daniel Leader. For the three different grains I used pumpkin seeds, hemp nuts and millet. The selection was badly chosen, since I am allergic to pumpkin seeds (sunflower seeds as well). At least, I think it’s an allergy. The seeds smell fine, the first bite is okay, but then I feel like I have eaten a spoon of rancid butter or shavings from rotten potatoes. Annoying. It was worth a try. Here is the recipe:
(makes one large loaf)
- 90g of three different kinds of grains such as sunflower seeds, pumpkin seeds, flax seeds, hemp seeds, corn meal, cooked lentils, cooked rice, oats, millet, sesame, etc.
- Enough water to cover
Let the soaker stand at room temperature for about 12 hours.
- 50g rye sourdough, hydration: 133% (20g flour, 25, water, 5g mature sourdough)
- 270g strong white flour
- 180g rye flour
- 250-270g water (I chose a low hydration for a compact loaf)
- 5g fresh yeast
- 9g salt
- Seed soaker
Bulk fermentation: 2 – 2.5 hours
Final fermentation: 1 – 1.5 hours
Bake-off: Bake for 45 minutes at 200°C