I always thought that baking bread was a matter of feeling. Like with Grandma's yeast cake: At some point, you would just get the hang of it and you'd always succeed - or at least most of the time. Unfortunately, my success rate at baking bread was more at around 50%, or even below... until two of my friends gave me a book as a gift for my birthday: It's simply named "Brot" (German for bread), and ever since I'm using a recipe instead of guts, my bread baking attempts always succeed!
We wrote to the publishing company, and asked whether we could publish one of our favorite recipes here on our blog and got permission. This is why we proudly present to you: The quick multigrain bread! By Bernd Armbrust. Baked for you by Resi und Roxi.
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|For the seed filling:|
|50 g||flax seeds|
|50 g||sunflower seeds|
|50 g||pumpkin seeds|
|For the dough:|
|350 g||wheat flour (Type 550)|
|250 g||rye flour (Type 1150)|
|25 g||salt (ca. 2 EL)|
|75 g||liquid sourdough|
|50 g||sesame seeds|
This is how it's done:
The bread is really easy and quickly made. The ingredient quantities make for two small loafs of bread. I like all the seeds in there, and due to the yeast and the sour dough, the bread is very fluffy. For the grains to not soak up all the moisture in the dough, they are soaked in water first. This is why you should start preparing this grain mixture a couple of hours before baking.
- Boil the water (200 ml), pour over the oats, linseed, sunflower seeds and pumpkin seeds in a bowl, stir thoroughly and leave to swell for about two hours covered. The flax seed make for a gooey consistency, leading to the formation of a kind of seed lump.
- For the dough, dissolve the yeast in the lukewarm water in a bowl. Firstly add the soaked seeds, then the wheat and rye flour, salt and the sourdough. If you don't have self-made sourdough at hand at the moment, you can use one from the bag. Mix everything thoroughly and following knead the dough with your hands or suitable kitchen appliance.
- The ready dough is now left to rise for 20 minutes, covered. In between, fold the outer edges of the dough towards its center, this is called "round working" when literally translated from German, and leads to a "woolly" structure. It should be apparent that the volume of the dough is increasing.
- After this time, split the dough into two pieces and spread a little bit of water over them. The loafs can now be put into the fermenting basket, or be placed in a bowl which has approximately the same size as the loaf. First add some flour to the bottom of the basket or bowl so that the dough does not stick to it, and then also add some sesame seeds that will stick to the surface of the loaf of bread. Again, let the bread rise for 25 minutes covered in the bowl or basket. After 10 minutes, you can cut into the loafs with a sharp knife across the top.
- In the meantime, preheat the oven to 240°C vorheizen (recommended not to use the circulating air function), also heat a baking sheet with a little bit of water. The steam will provide for a crispy crust. As soon as the target temperature is reached, remove the baking seet - take care not to burn yourselves! Put the breads in the center level of the hot oven. Bake them for 35 to 40 mintes.
Et voilà! The breads are ready and hopefully taste delicious. In my picture, the bread unfortunately does not look as pretty as in the book, which is probably because I used the whole (unpeeled) sesame seed, which has naturally a little brownish color. In the recipe, the following hints are mentioned:
- You can add a fruity sweetness to this bread by also dissolving some apple cabbage in the warm water together with the yeast (I never tried that one out and have no clue what apple cabbage even is...)
- Instead of sesame seed, you can also use flax seed or sunflower seeds for the crust.
- When you incise the loafs prior to baking to give them the typical bread shape, don't cut too deep: Since the dough is still rising, the cut would become too wide.