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Archive for the ‘pan’ Category

Rye-Spelt Loaf with Pumpkin Seeds

with 5 comments

Strangely, adding coarsely ground grains makes for a more active dough and a well-aaerated crumb. The dough for this loaf is simply made from rye sourdough (150g, made with whole-rye flour), a spelt-pumpkin-seed soaker (250g in total, using 150g coarsely ground spelt grains) and 250g medium rye flour, salt, yeast and additional water. As with all loaves that include a considerable amount of coarse meals, there is an extra mixing time of about 5-10 minutes at the end of the first rest. Next time will add more grain chunks and perhaps I will have a loaf such as the beauties on the site of Steinofenbäcker – a very good bakery that sells moist and grainy breads and excellent fruit bread as well.


Written by theinversecook

19 September 2010 at 01:32

Mein Saftkorn

with 3 comments

The color of this bread’s crumb is not a photoshop lie (and I hope none of my pictures are). I added about 2% of “Quellmehl” – a special kind of rye flour used for coloring breads available through a few mills. My bag of it seems to last forever and indeed, the need for color is not really given for a home-baker. Adding more than 2% makes the bread taste flat and musty.

I like the soft and moist crumb and the sharp bite of the crust, helped by rolling the dough in Hafergrütze before putting it into my wooden frame. Hafergrütze consists of coarsly cut hulless oats. Before the opening of “Netto” markets in my vicinity, AFAIK it was available only in Northern Germany. I’ve used it in this bread and was only able to get it through Ulrike from Küchenlatein.

Quite delicious. Almost as good as pancakes. And this concludes the small series of rectangular breads.



Slices, two of them

Mein Saftkorn

rye sourdough

  • 100g rye flour, Type 1150
  • 80g water, 20°C
  • 5g mature rye sourdough, hydration: 100%

Let stand covered at room temperature for 16 hours or until it looks inflated and smells like sourdough (a sort of pleasant sweet’n’sour smell of ripe apples and slightly yeasty)


  • 25 sunflower seeds
  • 50g linseeds
  • 100g water
  • 7g Roggenröstmehl (a darkly coloured roasted rye flour)
  • 7g salt

Let stand for at least 5 hours, covered.


  • 75g rye flour, Type 1150
  • 175g whole-wheat flour
  • 75-100g handwarm water to make a soft and sticky dough
  • a handful of toasted hazelnuts (approx. 30g)
  • 4g fresh yeast
  • soaker
  • rye sourdough
  • Additional rye flour and Hafergrütze or oatmeal for dusting

Mix to a smooth dough, let rest for 30 minutes at room temperature. Shape and proof for 45-60 minutes at 24°C in a loaf pan or wooden baking frame. Bake at 230°C for 20 minutes, then reduce heat to 190°C and bake for further 40 minutes.

Written by theinversecook

16 February 2010 at 19:50