Dunkles Weizenmischbrot mit Sojaschrot, Körnern, Mais und Hafer
“Dark mixed-wheat-bread with soya meal, grains, corn and oats”. Petra has baked it and so has Ulrike. Petra writes, that the source of this recipe is a book devoted entirely to rye baking, Roggen – Das Standardwerk, the imposing title. A very tempting title. I shall see for how long I can resist the temptation of actually acquiring it as well.
The bread is a robust wheat/rye (in a ratio that has yet to be determined) loaf, that is darkened with coloring malt – common practice to make an almost white loaf look a bit healthier. If it is a good malt, it adds additional flavor, if not, well, it makes the bread taste funny. I’ve used the roasted Bio-Quellmehl from the Adler Mill. The crumb is moist and tender with just a nod towards graininess. It is a mild bread. The Quellmehl made my loaf look a little gray, unexpectedly.
I reduced the final rest to about 25 minutes. With a good amount of meal and coarse seeds and grains in this loaf, I feared the dough would eventually pass the ‘spread point’ after 30 minutes. The ‘spread point’ being the stadium after which the dough would flatten too much in the ofen due to reduced surface tension and fluffiness. I paid for it with excessive random oven lift. A deep slash down the center of the bread made it look almost as if I had control over what I’m doing.