ye olde bread blogge

bread, coffee and tidbits

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:

Dreikornbrot

(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.

Dough

  • 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

Subscribe to comments with RSS.

  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!

    Jeremy

    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.

    theinversecook

    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?

    zorra

    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.

    theinversecook

    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.

    Thanks!

    Manfred

    Manfred

    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

    theinversecook

    8 October 2008 at 23:34


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: