The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman's picture

Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

After seeing Ian’s post using buttermilk and Greek yogurt I just couldn’t resist taking one of our normal multigrain breads and having a go at it to see what the taste difference would result.  Plus Lucy is always one to try new and interesting things in bread so that she can DaPumperize them later.


We had made a huge batch of Greek yogurt earlier in the week and was just going to go with that as an add it but noticed the buttermilk was still unopened even if 3 months out of date.  My reasoning was that since buttermilk is sour already, how much more sour would it be and if baking it to 205 F on the inside what could live through that?  The buttermilk smelled fine but was much thicker than usual. 


We used 10 g each of our WW and rye starters to build the levain.  One hour after the 3rd feeding we refrigerated it for 48 hours to bring out the sour.  When we removed the levain from the fridge so it could finish its doubling in volume we started the autolyse of everything else, including the ground flax and sesame seeds, except the sprouts, pumpkin seeds and aromatic bread spices consisting of caraway, fennel, anise and coriander.


This week we ran out of everything so had to make a batch of Toadies and some barley and rye sprouts to make red and white malts out of later today after their 5 days of sprouting.  We pinched off 50 g of these wet sprouts for this bread yesterday.  


All the whole grains were in the levain and we added some potato flakes, semolina and corn flour to the AP in the dough flours.  The whole grains came in at slightly less than 25 % but when including the Toadies and sprouts this shoots up to over 40%.  Toadies are sifted middlings, wheat bran, oat bran and wheat germ that is toasted until golden brown and then reground.


My Greek yogurt is much thicker than the ones in the stores and the buttermilk was very thick so I had to guess at what the hydration was for those items and constructed the formula to have it come out like it felt while doing the slap and folds   It felt like around   75% hydration dough after 12 minutes of slap and folds.


We also did 3 sets of S& F’s on 15 minute intervals and incorporated the sprouts and aromatic seeds on the first set and the pumpkin seeds on the 2nd set.  By the 3rd set the add ins were evenly distributed.  We gave the dough a 15 minute rest and then shaped it into an oval and dropped it into an oval basket and immediately refrigerated it for 21 hours.


It rose about 70% in the fridge during retard and we let it come to room temperature and final proof fro 2 hours before being scored and baked in the mini oven with 2 of Sylvia’s steaming Pyrex cups which were heated to boiling in the microwave. 


The mini was heated to 500 F and the bread was un-molded onto parchment on a peel.  The bread was transferred to the mini oven’s broiler pan vented top, the 2 steaming cups added and the whole assembly was loaded into the mini oven.


After 3 minutes we turned the temperature down to 475 F since we know the oven reads 25 F higher than actual temperature.   After 12 more minutes of steamed baking we removed the cups and continued to bake lowering the temperature to 425 F - convection this time.  In 20 more minutes of rotating the bread 90 degrees every 5 minutes, the bread was deemed done when it reached 205 F on the inside.


It sprang fairly well in the oven and smelled wonderful with those aromatic seeds.  It browned nicely too - but no big blisters that the mini oven is so famous for –just small ones.  he crumb was soft and moist and the crust stayed crunchy shattering when cut.  You can definitely taste the tang of the Greek Yogurt and the buttermilk.  Our bread is usually tangy but this is a whole new and different kind if tang,  You can also taste the aromatic seeds in the background.  It was great toasted with butter and as a lunch sandwich.  I think I like the version using yogurt whey as the liquid better though.  Never really made a bread with Greek yogurt nad buttermilk before,nor have tasted one till now.  Glad I did and thanks Ian for the inspiration.




Build 1

Build 2

 Build 3



WW & Rye  SD Starter






















































WW and RyeSD Levain






























Levain % of Total












Dough Flour






Potato Flakes






Semolina 50 & Corn Flour 10












Dough Flour
























Dough Hydration












Total Flour






Buttermilk 287 & Water 94






T. Dough Hydration






% Whole Grain Flour












% Whole Grain w/ Toadies & Sprouts












Hydration w/ Adds






Total Weight












Add - Ins






Greek Yogurt50  12.06%

Aromatic Bread Spices






Ground Flax & Sesame Seeds






Pumpkin Seeds












VW Gluten
























Rye Berries












Total Sprouts












Sprout weight is the wet sprouted weight.





Cob's picture

Rye Grain Flakes


Does anoyone have tips for using rye flakes? I've only seen recipes for using whole rye grains, soaked overnight. Since they're flaked, I assume they need different, quicker treatment, like whole, jumbo rolled oats. There are directions for making a porridge on the packet but I've yet to try it. I fear using them thus soaked will yield a sticky, tacky, inedible crumb, something similar to the oat-porridge breads I've made in the past.

I bought them initiially as a substitution for malted wheat flakes (for Granary style bread). I used it similarly, that is, straight from the bag and added to the dough. But they were, dissappointingly, nothing like malted wheat flakes.

I have an idea to toast them slightly in the oven before use (like malted wheat flakes).

Does anyone have inspiration for using flaked rye grains?

Thanks! :)

Skibum's picture

Pulla for the EMS team

Well my nieghborhood has turned into a reclamation camp.  I had EMS and Technical Rescue workers from as far away as the State of Illinois set up in front of my house for two days:

These people are here to help my friends and neighbors, so I baked a big batch of Pulla -- 4 loaves to help feed our helpers.  It was a hit with the Fire and EMS people on the scene.

I have been working with very small bake batches, ie 300 g flour for several months now.  I have to say that I got a better product working with a larger amount of dough.  This is the best Pulla bake I have ever had and chalk it up to the baking experience I have gained over the last 1 1/2 years of Fresh Loafing:

For some the world is returning to normal, but for others the real struggle begins and the recovery continues:

This has been very sad and most hard to watch.

After a week's closure in both directions the Trans Canada Highway re-opened today.  It still looks like a war zone . . .

Happy baking TFLers!  Brian

le boulonger86's picture
le boulonger86

Indian Chapati

Some Chapati I made using Atta flour cooked on a traditional tawa

le boulonger86's picture
le boulonger86

Soda Bread (Not Irish)

This is a loaf I made with Add Garlic, Cheese, Parsley & Chillies

Roscoe's picture


I have a beautiful local yeast sourdough starter that is extreme in it's power. Still it is delicious, yet just almost too much.

I recently made a whole wheat loaf with Craisins. BOMB! sour whole wheat with that touch of sweetness was marvelous.

I am concerned about cold storage. I don't bake everyday. Three times a week on average. I have cared for my baby/mother at room temp. feeding everyday.  I'd love to try refrigerated storagge so I might skip daily feedings.

Please advise me all you with experience in this.



barryvabeach's picture

Gamma Seals

Just a heads up I learned from a post on a pizza making forum -  Home Depot is carrying gamma seal lids.  Those are the lids that go on buckets to keep them air tight, and easy to open and close


The main benefits of buying at Home Depot is that you can avoid the shipping charges, and support a brick and mortar store.  The lids are pretty hard to find. They are in the paint department with buckets ( the buckets are probably not food safe, so I would get them elsewhere) and at my store, they were in a cardboard box with no label, and they were black so I did not recognize them at first.  Once you pick it up, the underside has the same label as the ones I bought online - saying they are good for pet food storage, etc.  .  There was no color selection at HD, just black.   Here is the HD page that lets you check your local store to see if they have it in inventory

  I am net entirely sure they are food safe.  I see a number of websites that say Gammaseals are food safe. The label on the inside of the lid says safe for pet food storage,  and if you go to the gamma2 website, it is for pet items, and it lists the gamma seal    Other sites say that gamma seal lids are food safe and bpa free -  though I don't know if gamma makes both food safe and non food safe lids, this site which says it is food safe, says it can also be used for pet food storage, so color me confused

Tedmonkey's picture

Raspberry, white chocolate and chaia seed sourdough

Is being enjoyed at the cafe this week.



Syd-a's picture

Bulking up my starter

Hi Everyone.

New user and baker of bread too. Have actually never done it before, but hoping to get some experience quickly.

Sourdough. I have made myself a wonderful rye starter that looks and smells great. I want to make my first dough and despite reading A LOT about making a starter, I am a little unaware of the best way of bulking up my little fella for that first dough. 

I have a 100% hydration (I think, 60g starter, 30g water, 30g flour feeding regime). I need up to and beyond of 500g of starter for some recipies I have seen. My understanding is that in 2 feeding sessions before I plan to use it, I need to bulk it up with extra flour and water to get enough starter for the recipie. Is it that basic? No discard and just equal water/flour to get what I need? 

My impression is that there are massive amounts of detailed instructions in making the starter, but actually bulking it up for actual use is not quite as clear. Any tips, guidelines air recommendations would be very welcome and I hope that late Friday (my planned bake day) I can post my first loaf.

Thanks a lot


greedybread's picture

Rosewater, Cardamom and fruit Challah...

Rosewater, Cardamom & Fruit Challah…Posted on June 26, 2013 


5 braided Challah

5 braided Challah


half poppy seed half fruity



3 braided...fruity

3 braided…fruity

I am still eating this bread and I made it on Sunday!!

Nice, moist but not too rich….

A  little bit of effort required but well worth it.

Plus there is so many variations on the challah breads, you could make them for ever!!

What will you need?

6 cups of flour

4 tsp dried yeast

1 cup of warm water

1 cup of castor sugar

twist of salt

4 eggs plus 1 yolk

1/2 cup of olive oil

1 egg for glazing:)

2 cups of mixed fruit (I used cranberries, sultanas and raisins)

3 tsp cardamom

4 Tbsp of Rosewater .

the dough resting...

the dough resting…

ready to shape ...

ready to shape …

dough ready to be shaped...

dough ready to be shaped…

ready to be rolled...

ready to be rolled…

What do you need to do???

Warm water, add in a tsp of the sugar with the dried yeast and mix well.

Add in 2 cups of flour and mix until resembling a smooth paste.

Cover and allow to stand for 40 minutes until soupy and frothy.

Whisk the eggs, oil, and extra yolk together with the sugar in a separate bowl.

Place all the dry ingredients (flour, salt, cardamom) into a bowl and combine well.

Add the eggy mix to the spongey yeast mix and combine well.

Add wet mix to the dry ingredients forming a dough.

Knead the dough for about 8-10 minutes, adding in lightly dusted with flour fruit in the last few minutes.

Place dough in a well oiled bowl and cover, allowing to rest for 90 minutes.

rolled and resting

rolled and resting

3 braid...

3 braid…

5 braided ...

5 braided …

glazed and ready to bake...

glazed and ready to bake…

half and half...

half and half…


Peeking half way baked:)

Turn rested challah out onto a lightly floured board.

Punch down and knead for 1-2 minutes and shape into a ball.

Cut into the pieces you want.

I made 2 loaves,  1 x 3 braid and 1 x 5 braid (so 8 pieces).

You can do 1 loaf or 3 loaves ….up to you.

Have a play and maybe do 1 this time and 3 next?

Experimenting with flavours too.

To make this plain, do not add in the rosewater, pistachio and cardamom.

MMMMMM cooling...

MMMMMM cooling…

5 braid cooling...

5 braid cooling…



Roll your pieces into balls (as shown above) and cover with a tea towel and rest for 30 minutes.

This will relax the gluten and make it easier to work with:)

Roll each ball out into a long sausage or baton.

Join braids together at the top of the top and plait (if doing a 3 braid), or use an under over formula.

I will post a braiding video that Alex and I did in the weekend.

Secure the ends of the braid and transfer loaf to tray with baking paper and cover with damp tea towel.

Allow loaves to sit for 60 minutes.

Brush with beaten egg and a little milk…wait 2 minutes and repeat.

Add on poppy seeds or sesame seeds at this point if you are using.

Pop into the oven and bake for about 35-45 minutes depending on your oven.

Remove from oven and allow to cool on wire racks.

Leave for at an hour before slicing.

When ready, slice a piece or pull off a piece …




have a slice...

have a slice…

The grand finale...

The grand finale…


Want more?

Have you tried these bready delights???

Gubana?  The Festival bread of Friuli Venezia

Pandoro?  The festival bread of the Veneto.

 I would sell my children for this!!

or Lovely Flat breads?

Scoop up that yummy winter stew!!

M mmm ready

mmm Gubana

Gorgeousness adapted from the ever wonderful recipes in ” Inside the Jewish Bakery” by Stanley Ginsberg & Norman Berg…

Check it out…Wonderful..