The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Looking for Dense, Chewy Multigrain and Seed Recipe

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Rahneo's picture
Rahneo

Looking for Dense, Chewy Multigrain and Seed Recipe

I'm looking for a European-style dense, chewy loaf, rather than the levain type.


The Noe Valley Bakery in San Francisco makes one and calls it "7x7" bread" (seven grains and seven seeds)


 

PMcCool's picture
PMcCool

It's a South African favorite (for good reason!).  I googled for recipes, came up with a bunch, but don't know which might be the most "authentic".  You might try this one, since it seems to be fairly representative of what I found.


Paul

jus986's picture
jus986

Paul


this is pretty authentic I think, close to what I do, though I do not weigh the seeds but just grab a handful of mixed seeds and throw them in :)


It is a very quick bread to make and pretty easy. I do tend to use a little less yeast and a longer proof, (about an hour until doubled) give it a good mix again to knock it back, leave for another 30 mins then into the oven.

ananda's picture
ananda

Hi


Have you thought about adding a portion of flour which has been pre-cooked?   A boil-up always gives a wonderfully chewy bread, on account of it both de-naturing the protein in the flour, and enabling extra water absorption as the starch molecules swell up.


Best wishes


Andy