July 18, 2010 - 5:15pm
German Many Seed Bread
Today's baking was my (less sweetened) version of the German Many Seed Bread from "Whole Grain Baking". Instead of a soaker and a biga I used just the soaker with stretch & fold technique for the first time, adding some more water. The breads turned out really nice, I think it's an improvement.
Sorry, no crumb shot - these breads were for sale.
Share
Comments
WOW! Hanseata, i'll have to give it a shot one day.
How did it taste?
thanks for posting it!
I bet you sold out in minutes Hanseata!
Very tempting looking loaf
Best wishes
Andy
It looks really delicious.
This time I didn't make an extra loaf for myself, my freezer is full to the gills, but it's nice and crunchy and I like it a lot.
I reduced the original amount of 28.5 g honey to 19 g, because I thought it was too sweet (German breads are usually not sweet, unless it's dark rye or enriched sandwich or challah type breads).
I also like the eggwash with sesame topping.
Karin
Your breads are consistently temptiing. I can just smell this coming from the oven, Hanseata. Is the recipe on your blog?
Bernie
Yes, it is:
http://hanseata.blogspot.com/2010/07/german-many-seed-bread.html
Karin