The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

German Many Seed Bread

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