The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

German Many Seed Bread

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hanseata's picture
hanseata

German Many Seed Bread

Today's baking was my (less sweetened) version of the German Many Seed Bread from "Whole Grain Baking". Instead of a soaker and a biga I used just the soaker with stretch & fold technique for the first time, adding some more water. The breads turned out really nice, I think it's an improvement.



Sorry, no crumb shot - these breads were for sale.

Comments

Mebake's picture
Mebake

WOW! Hanseata, i'll have to give it a shot one day.


How did it taste?


thanks for posting it!

ananda's picture
ananda

I bet you sold out in minutes Hanseata!


Very tempting looking loaf


Best wishes


Andy

nicodvb's picture
nicodvb

It looks really delicious.

hanseata's picture
hanseata

This time I didn't make an extra loaf for myself, my freezer is full to the gills, but it's nice and crunchy and I like it a lot.


I reduced the original amount of 28.5 g honey to 19 g, because I thought it was too sweet (German breads are usually not sweet, unless it's dark rye or enriched sandwich or challah type breads).


I also like the eggwash with sesame topping.


Karin


 

BerniePiel's picture
BerniePiel

Your breads are consistently temptiing.  I can just smell this coming from  the oven, Hanseata.  Is the recipe on your blog?


Bernie

hanseata's picture
hanseata