WBD After Hours Party – Whole Meal Bread with Seeds

With the following bread I’ve made 4 recipes from the World Bread Day 2009 Roundup. Only 261 left. ;-)

After Pedro’s Pan de muerto, Liska’s Polish Sourdough Bread, Virgina“s Hazelnut bread I decided to make Sivie’s Vollkornbrot mit Kernen. She got the recipe from Franz of Einfach köstlich. The original recipe calls for sugar beet syrup. As I can’t buy it here I substituted by miel de caña, of which I had only 30 g left. In addition I used a mixed rye-wheat-starter (recipe see below), so my bread has a bit a more airy crumb. Exactly the way we love it!

Whole Meal Bread with Seeds
makes 1 loaf

Peferment

250 g active mixed-sourdough *
125 g spelt meal **
125 g rye meal **
300 g milk + 1 tb lemon juice (or 300 g buttermilk)

Final dough
200 g wheat flour Type 550
100 g spelt flour Type 1050
10 g fresh yeast
30 g miel de caña or sugar beet syrup
13 g salt***
40 g pumpkin seeds
40 g sunflower seeds
100 g water

** I ground the whole grains with my grinding mill to meal.
*** 30 g in the original recipe. I used 18 g but this was still too much. I think 13 g would be okay.

Preferment: Mix all ingredients, cover and let ferment over night in the fridge. Bring the preferment to room temperature before using.

Final dough: Dissolve yeast in a bit of the water, combine all ingredients except salt in a large bowl of mixer fitted with dough hook. Knead on low speed for 4 minutes, add salt and mix for another 4 minutes on medium speed. The dough is quite heavy and creamy.

Line a 30 cm pan with parchment paper.

Fill in the dough, cover and let rise about 3 hours or until the dough reaches the border of the pan, or even a bit higher.

Preheat oven to 180 C, bake loaf for 40 minutes then remove form pan and bake another 20 minutes. If the loaf turns too dark cover with aluminum foil. Cool on a wire rack. Once it’s cool cover with a kitchen towel and wait one day before cutting.

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Mixed sourdough starter

Step 1
10 g active wheat sourdough
10 g whole rye flour
10 g water

Mix all the ingredients. Cover and let it rise at room temperature for about 4-6 hours, depends how active your starter is.

Step 2
30 g starter (from step 1)
30 g whole rye flour
30 g water

Again mix all ingredient. Cover and let it rise at room temperature for about 6 hours.

Step 3
90 g starter (from step 2)
80 g wheat flour
80 g water

Again mix all ingredient. Cover and let it rise at room temperature 12 hours.

To make this bread needs some planning, but it’s worth it.

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In addition this is my submission to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.