The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

berries for multigrain

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metropical's picture
metropical

berries for multigrain

I have always used wheat and rye berries as ingrediants for a multigrain loaf.

Are there other berries worth trying that add a little flavor as well?

dabrownman's picture
dabrownman

I have used durum, farro, spelt, einkorn, millet ,amaranth, barley, quinoa, oat, buckwheat, various different rices, various beans, lentils and who knows what else.  Just about anything that can be sprouted works as a multigrain ingredient.

 

metropical's picture
metropical

I generally pre-cook the berries for 15 to 30 mins, depending.

Do you sprout first or .....?

dabrownman's picture
dabrownman

you can't cook then first as you will kill the poor things and nothing will sprout.  If you let barley and rye sprouts for 4-5 days as opposed to throwing thm into the bread whole in one day after they chit, then you can dry half of them at no more than 150 F to make white malt and on up to 300 to make red mat.  Just grind them up in  a coffee mill.

You can use all of them as scalds or soakers and cook them as you currently do.

metropical's picture
metropical

I'll have to try a sprouting.