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Dreikornbrot (Multigrain bread)

with 6 comments

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)

Seed soaker

  • 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

Written by theinversecook

20 October 2007 at 01:19

6 Responses

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  1. Bummer man! Sounds like hemp is big, one of the BBGA bakers on the couped de monde is using them too, calls them hemp nuts,right,tehheeheheeee!


    20 October 2007 at 02:35

  2. The hemp seeds behave a little like nuts though. I added them to the soaker, but they did not lose their crunch. The millet and the pumpkin seeds softened considerably.


    20 October 2007 at 14:07

  3. Frage, wenn man gekochte Körner, zb. Weizen verwendet, muss man trotzdem einen Soaker machen? Oder kann man die direkt verwenden?


    31 October 2007 at 11:33

  4. @zorra: Ganze Körner sind ziemlich hart; soweit ich weiß, muß man sie vorher irgendwie einweichen. Ich habe ganze Körner bisher immer vorgekocht, so etwa 40 Minuten sieden lassen. Habe gelesen, daß man sie auch mit kochendem Wasser überbrüht und dann stehenläßt. Soll allerdings Leute geben, die Körner auch so essen. Ich gehöre nicht zu ihnen, glaube ich.


    31 October 2007 at 14:15

  5. In the book this recipe makes 2 loaves. Did you just make 1 loaf? I tried it last night and felt it was pretty thin for 2 loaves. I did notice that you reduce the flour measurements – just wondering why you chose to do that.




    8 October 2008 at 21:45

  6. Hi Manfred,
    this was one big loaf. I eat a lot of bread, but a bread made from about 500g of flour will sustain me 3-4 days easily. I usually scale recipes down to my needs, except when there is a good reason to maintain the quantities as given (for large “miches” or Poîlane-style boules for example). Thanks for mentioning this. Have to add it to the recipe. Regards, Nils


    8 October 2008 at 23:34

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