Friday, August 30, 2013

Five grain bread with Barley, Rye, Corn, Flax and Sunflower seeds

This is from a while ago:

Fünf Korn Brot mit Gerste, Roggen, Mais, Leinsamen und Sonnenblumenkernen, now isn't that mouthful. 

This is another interesting bread from Hamelman's book Bread. In a sense it is typical of a multigrain bread that is made without a preferment, it has a soaker, but it is different in that it contains two eggs, and 1.4 oz of vegetable oil. The eggs help to keep this bread together. This bread is not typical of most bread that contain eggs such as pullman bread, or challah. It does not taste like an enriched bread in any ways! Every much is filled with crunch. Now this bread called for rolled oats, but I did not have any, and I have been meaning to put some barley in my bread for quite some time, and this sounded like a good chance. The soaker calls for 30% oats, 30% flax, 20% wheat bran, and 20% cornmeal. But I did not have oats or wheat bran, so I replaced the rolled oats with raw barley and the wheat bran sunflower seeds. SInce I did use uncooked barley I did make this a soaker that was prepared with boiling hot water, but still I found that the barley was a bit hard. Next time I will soak the barley in the boiling water, and then add that to the rest of the soaker. Instead of throwing the whole mixture away I decided to give it two days in the fridge and it actually almost worked. Although the barley was not cooked all of the way, it was pliable enough to use in a bread. So I went ahead and allowed the soaker to come to room temperature and mixed it overnight. 

I have been meaning to bake with barley for a while. There is a local Asian store near my apartment that has these malted barley flakes, that i have been meaning to buy, that would be so delicious in many wholegrain german rye breads. I really need to get a bag to play around with. So many German recipes call for malted rye flakes, although I am unable to procure malted rye flakes in the states, I could buy un-malted flakes and malt them myself, it is a rather simple process, or so I have read.

This bread tends to favor overnight retarding, so I mixed this bread early in the morning and baked it very late, the bread did not come out of the oven till close to one AM but that was mainly part of poor planning, and unexpected obstacles occurring and different intervals during the day. But it was worth it, the bread came out a beautiful color, is full of whole grains both from the whole wheat flour and from the enormous soaker. I am not such a fan of the use of cornmeal in this bread, it sort of adds a grittiness that in my opinion could be avoided, but I am pleased with this bread! I will have to experiment with barley more, maybe even grinding my own barley flour with my mill!!

Until Next time

Bake On
-DW, The Rye King

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