RECIPE / GERMAN VOLLKORN BREAD

Multigrain with seeds

Day 1:

• 230 g unbleached white flour (bread flour)
• 2 g fresh (or 4 g dry yeast)
• 145 ml water

Day 2:

• 250 g stoneground organic whole wheat flour
• 60 g organic rye flour
• 12 g sea salt
• 14 g fresh yeast (or 28 g dry yeast)
• 230 ml lukewarm water
• 20 g molasses
• 60 g organic sesame seeds
• 60 g organic pumpkin seeds
• 60 g organic golden flax seeds
• 60 g organic sunflower seeds

Directions:

Combine the white flour, yeast and water and knead it to a smooth dough (approx. 2 – 3 min), cover the dough in a container or mixing bowl and allow it to ferment at room temperature for 16 – 20 hours…

Working Method

Day 1:

Combine the white flour, yeast and water and knead it to a smooth dough (approx. 2 – 3 min), cover the dough in a container or mixing bowl and allow it to ferment at room temperature for 16 – 20 hours.

Day 2:

Combine the pre-dough from the previous day with the whole wheat flour, rye flour, salt, molasses, yeast and water and knead all together until smooth and elastic and a good gluten network is established (approx. 8 – 10 min).

Add at last the seeds to the dough and knead them in for a minute.

Cover the dough and allow it to ferment and double in volume for approximately 60 min.
Split the dough in two pieces and shape them round into a ball, allow to rest again for 10 min and shape the doughs then into their final shape (round, loaf pan or oblong).

Place the finished shaped dough’s in a warm area, cover to prevent from drying out and allow them to rise to their double volume once again.

Bake at the breads at 400 F for approximatly 30 – 40 min.

(source)