The Fresh Loaf

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Multi-Grain Urbrot "Challenge Bread"

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isand66's picture
isand66

Multi-Grain Urbrot "Challenge Bread"

Karen from Brot & Brad and the Fresh Loaf posted an exciting baking challenge to create a German style multi-grain rye bread called an Urbrot.  This was based on her recent trip to Germany while visiting Fredrick the Great's Sanssouci.  Please read her excellent write-up on her travels and a recap of all the challenge bakes from fellow TFL members here.

I finally had some time to take up the challenge and decided to bake my version similar to a Bordinsky.  Please take a look at Varda's (recipe here) from The Fresh Loaf website for the play by-play.

I did borrow from Janet's recipe on the Fresh Loaf for my percentages and I followed her procedure for the Sour build.  In retrospect since I was using my AP starter to create the Sour I should have built it in 2 steps and not 1.  I had to wait around 8 hours for the Sour to activate and it still could have been more active for my taste.  Next time I would follow the multi-step build Varda included.

I'm not sure the bakers percentages are accurate in my formula below, but if you follow the ingredients list and amounts you will be fine.

The Harvest Grain blend mix from King Arthur flour includes the following ingredients: Whole oat berries, millet, rye flakes, wheat flakes, flax seeds, poppy seeds, sesame seeds and sunflower seeds. In addition to using this mix I added pecans, baked potato, almond flour, wild mushroom and sage olive oil and a bunch more whole grains.

I used dark rye flour from King Arthur Flour which they call Pumpernickel flour and just to make things interesting I added dehydrated onions to the sour mix and used coffee for part of the liquid.

All in all this came out excellent for this type of bread.  I am not sure how to describe the flavor profile but it was mildly sour and chock-full of flavor.

Urbrot-Challenge-Bread-1

Urbrot-Challenge-Bread-2

Crumb

Crumbcloseup

 

 

Comments

dabrownman's picture
dabrownman

It was worth the wait to see this fine take on Multiurbrodinski.  What a wild combination Ian.  Pecans with wild mushroom and sage oil with almond meal, Harvest mix with poppy seeds and roasted toad (since you only used wheat germ for one of the toadies) baked potato and sprouted wheat is a pretty common combination by all accounts but, the rye and oat flour really put this one into a special category:-)  Lucy says she can see Mad Max at work in this recipe.

Isn't this one fine tasting bread too?    I've got some fish and CC to put on this toasted for breakfast right now,  Well done ian  Challenge met I would say!

isand66's picture
isand66

Thanks DA...this was one sophisticated bake for sure.  I think you would enjoy it with some of your fish and a smear of CC.

Look forward to your next adventure.

Ian

Janetcook's picture
Janetcook

Hi Ian,

Love your take on Karin's ingredients.  I did a second batch and increased the rye and used my 7grain mix rather than all of the individual grains listed in the original ingredients.  Find it is a very versatile bake as yours shows too.  A lot of things can be added and the preparation is pretty darn easy too.  

I am curious if you noticed any difference in using a scald rather than a cold soaker as others did for the soaker portion of the dough.  I like doing scalds for some reason - think because I know the grains will be soft and it is a way to control the enzymes….I kill 'em…..but I have never gotten any feedback from any I have given loaves to if there is a difference between a hot vs cold grain mix.

Very pretty loaf too.

Take Care,

Janet

isand66's picture
isand66

Thank you Janet for your kind words.

I am not sure about the cold soaker versus hot scald since when I have done the cold soaker the technique for the rest of the bake was completely different so it's hard to tell what effect the hot scald would make.

 

Regards,
Ian

hanseata's picture
hanseata

I'm happy that so many of you took the challenge, and it is really a fun project.

I will add a link and a photo of your take on the Cecilienhof Bread to my post.

Karin

isand66's picture
isand66

Thank you Karin.  I'm glad you posted about this as it was fun to give this one a try.

Regards,
Ian

bakingbadly's picture
bakingbadly

Whoa, that's one interesting loaf. With such a unique combination of ingredients, I'm very curious about its flavour profile (it's hard to fully grasp with your brief description). Perhaps the only way to know it is to eat it! All in all, looks like a great bake.

Also, I spotted a couple of errors: the link to Varda's post isn't working and your formula for the "scald" lists barley malt syrup twice.

Have a happy baking,

Zita

isand66's picture
isand66

Thanks Zita for your comments.  I will have to try and fix the link and the double list.  I was dreading writing this post since I knew there were so many ingredients to list in the spreadsheet.


Regards,
Ian