August 6, 2017 - 11:35am
Hamelman's 5 grain (make that 6 grain/seed) sourdough
Elasquerino inspired bake. Last week Elasquerino posted a lovelybakeof Hamelman's 5 grain sourdough. Inspired, I decided to do my take on the same recipe. The choice of grain/seeds was made by what I had in stock.
We have: wheat, oats, buckwheat, pumpkin seeds, sunflower seeds and sesame seeds.
This is a really soft bread with lots of interesting flavour. I retarded both the levain and final dough for 8 hours.
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Thats great, so pleased you tried it, I've done another two loaves this weekend, with the retarded proof and no commercial yeast as David suggested. It's awesome stuff.
and thank you for the inspiration. I can see this becoming a regular. Can't believe I've left it so long before venturing into a multi-seeded loaf. I've done a few add-ins here and there but this loaf is delicious.
Hamelman's 5 Grain has been my everyday bread for years. It's flavor is unsurpassed and there are so many combinations of flours and seeds available.
This bread is jam packed with flavour. Only sorry I didn't try it earlier.
Thank you.
Nice bake. Looks like a perfect crumb and I'm sure it tastes great.
This was a lovely recipe and thoroughly enjoyed making it. It's bursting with flavour. Great toasted too!
You can practically see the flavor here - amazing - I'm too afraid to even try these complex recipes - fantastic job !
But it really was a pleasure to make and only sorry I didn't try my hand at it earlier. Great flavour.
Thank you.
I love this loaf!
This is going to become a firm favourite of mine.
Man, that looks like a "maybe just another slice" kind of bread, that somehow disappears before you know it!
It is disappearing fast. I normally bake one loaf which lasts me a week. This ain't going to happen this week.
wonderful loaf is now just a memory.... but one that bears repeating!
It really looks like "just another slice", and that it didn't need any toppings (but would go well with any one you felt like). Great bake, and thanks for sharing!
It's went very well toasted and topped with cheese. And the nice thing about this recipe is you can get creative using any combo of seeds / grain you want. Hamelman's breads are always a pleasure.