The Fresh Loaf

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100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds

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dabrownman's picture
dabrownman

100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds

After seeing Karin’s (Hanseata) great post with her take on Maria Speck’s  Aroma Bread here:  http://www.thefreshloaf.com/node/32830/aroma-bread-love-story

 

We knew that we would have to move it to the top of the baking list before anything else got baked.  My apprentice immediately knew this was her kind of bread – 100% whole grains, soakers for a majority of the flours, includes the oddball cornmeal and some Toadies, a scald for the whole berries, seeds galore with multi-versions of SD starters and commercial yeast.

  

We, of course, decided to go all with the seeds getting around to 11 different ones not including the 3 whole grain seed soaker (making a total of 14).  Some seeds like the coriander, anise, brown and black caraway and fennel were aromatics to spice the bread.

 

Other seeds like; cracked brown and golden flax, black and white sesame, pumpkin and sunflower seeds make the bread healthy and meaty when combined with the spelt, whole wheat, and rye scalded whole berries.

 

We strayed from Karin’s bake in some minor ways.  We used the berry soaker water for much of the liquid,  had a few more and different seeds here and there.  We added our new very vigorous WW starter in place of rye sour one Karin used and used a poolish in place of the commercial yeast.  We added WW to the scald, tossed in some toadies and VWG since these flours have so little and also used more rye in place of some of the spelt. 

 

We did 10 minutes of slap and folds after everything except the sesds and scald came together to work up the gluten and then did (4) S&F’s on 15 minute increments ,to incorporated the seeds and scald.  After 1 hour of fermentation on the counter we bulk retarded the dough for 8 hours in the fridge.

 

After warming up again on the counter for 1 1/2 hours the next morning and using the time to soak the clay baker, we shaped the loaf to fit an oval  Romertopf and let it proof for 2 hours until it more than doubled.  You might want to let yours be slightly under double so you get the oven spring we didn’t get.  Well, at least it didn’t collapse.

 

We warmed the oven to 450 F with a stone below and above the rack that the cold clay baker would do its thing on.  We covered the top of the loaf with our tri colored, poppy seeds for a final touch, covered with the lid and steamed the bread for 25 minutes,  We then removed the lid, turned down the temperature to 425 F convection and let it bake another 20 minutes rotating the Romertopf every 5 minutes.

At the 45 minute mark the bread hit 200 F and we turned off the oven, leaving the bread inside, until it hit 205 F - 5 minutes later, when we removed the bread to a cooling rack.  It was very aromatic, boldly brown., crispy but not sporting a blistered crust.

We can already tell that we will love this bread and will know for sure as soon as we can cut into it and give it a taste.  It has another top 5 rating hanging over it I’m guessing.  As a side note we have another nearly identical bake planned with the exception that; we will bake it like a pumpernickel to see which one we like better and it will have yeast water  and Rye Sour levain in place of the WW SD and poolish used for this bake.

I can't stop eating this bread.  Plain or toasted with butter  - just fantastic.  We love the deep flavor, the aroma of the toasted spice seeds,  the nuttiness of the toasted more meaty seeds that give the soft crumb its chew.  This is a great bread adn one i am so glad that Karin posted.  It''s different  than her Wild Rice Bread and, to my liking, a tad better and I love the Wild Rice Bread.  It would be very difficult to craft a healthier bread too.  Can't wait to have a sandwich made with it tomorrow for lunch.  This bread is why I bake and put up with my apprentice....You have to try it.

She's a tuckered doggie just waiting for the sunset.

Couldn't wait for lunch.  We had to have tomorrow's lunch tonight for dinner - a wise choice !

 

 

Formula

Poolish & WW SD  Levain

Build 1

%

WW SD Starter

25

4.37%

Whole Wheat

115

52.27%

Water

115

52.27%

Total

255

115.91%

Flour and water is split between the poolish and WWSD levain

 

 

 

Poolish & WW SD  Levain

 

%

Flour

127.5

57.95%

Water

127.5

57.95%

Hydration

100.00%

 

 

 

 

Levain % of Total

14.48%

 

 

 

 

Dough Flour

 

%

Dark Rye

100

45.45%

Spelt

120

54.55%

Dough Flour

220

100.00%

 

 

 

Salt

10

1.75%

Soaker Water for Dough

218

99.09%

Dough Hydration

99.09%

 

 

 

 

Total Flour

571.5

 

Soaker Water and Water

513.5

 

T. Dough Hydration

89.85%

 

Whole Grain %

100.00%

 

 

 

 

Hydration w/ Adds

83.97%

 

Total Weight

1,761

 

 

 

 

Add - Ins

 

%

VWG

20

9.09%

Toadies

20

9.09%

Bicolor Sesame, Bicolor Cracked Flax

40

18.18%

Pumpkin and Sunflower Seeds

40

18.18%

W&B Caraway, Anise, Coriander, Fennel

15

6.82%

Total

135

61.36%

 

 

 

Multigrain Flour Soaker

 

%

Coarse Cornmeal

57

25.91%

Rye

75

34.09%

Spelt

92

41.82%

Water

168

76.36%

Total Flour Soaker

392

178.18%

 

 

 

Scald

 

%

WW Berries

46

20.91%

Rye Berries

46

20.91%

Spelt Berrries

47

21.36%

Total Scald

139

63.18%

 

 

 

Weight of scald is after draining - pre scald weight was 25 g each. White, brown ad black poppy seeds were used as a top garnish.

Comments

isand66's picture
isand66

Another good adaptation with a DA twist for the record books.

Love that moist crumb chock full of goodness.

I think Lucy is tired from helping you make this one for sure :).

I will post my latest bake probably tomorrow if I feel up to it.  I feel a little run down at the moment and my head is spinning with all of these great posts I want to try.  I have some of Varda's rye starter so I'm going to refresh it and try some kind of rye bread.  I really want to give one these long bake ryes a try but then David goes and posts this fantastic Rye Miche!

Regards,
Ian

dabrownman's picture
dabrownman

on what kind of rye your wife will eat.  I saw the volkornbrot she likes at Varda's Fresh Lofian Soiree, so I would think anything goes.   My next bake is this bread with a rye sour levain and YW too,  baked like pumpernickel.    I'm guessing it will  be just as good only different.  Poor Luce had smoke coming off her paws.  She deserved a break.

You would like this bread Ian.  Will look forward to you next post.

varda's picture
varda

but with a lot of seeds.   Wish you had been at the meet-up.   You could have brought this creation.   -Varda

dabrownman's picture
dabrownman

for sure but with Easter,my daughter coming home with her little and then her birthday - it didn't work out.  There will be other times I'm sure.  Your get together came of well with great bread food and comapany.  It does look like a muffin from the end doesn't it, and it does have a few seeds too :-)  We really like this bread Maria has a masterpiece creation.  Fun to tweek it a little.    Will bake phase two on Friday. 

Glad you liked this bake, its one of out favorites, and glad your meet, greet and eat went well.

Happy baking

Janetcook's picture
Janetcook

Hi Mr. D,

AHA - a 100% whole grain bread...you have successfully entered the 'dark' side :-) And what a beautiful crumb you achieved with this bake.  It is on my 'to bake' list too.  I always love the loaves Karin posts and I think this one will follow suit.  Mine will go into production in about a week or two....such is my line up of breads at this point....but nothing to say it can't jump into the line sooner.

Thanks for the post.....Love the photo of your apprentice.  I am glad to know you do let her take her breaks once in awhile and that she knows how to put them to perfect use :-)

Take Care,

Janet

dabrownman's picture
dabrownman

with 100% whole grain bakes for the last so many, at least 4 in a row maybe more,  with the exception of Easter HCB's and babaka.  You missed my favorite bakes of late  - even the 100% pumpernickel style ones?   The next one will be another 100% whole grain pumpernickel style on Friday.  I think I've'e gone beyond dark and am firmly on.... utterand total  blackness ground :-)  You would like ths bread a lot Janet -it has your name all over it.  I think the flavor of the pumpernickel version will be better but I tend that direction anyway.

I counted 15 baby tomatoes in the garden today  so now they only cost $2 each:-)

Lucy Poo is the very best at taking breaks, making them look easy and then claiming she need more of them!

Happy baking Janet.  It will soon be warm in CO and over 100 F here sometime soon.

  

hanseata's picture
hanseata

DBM, I am impressed! As always, you empty out the full cornucopia of seeds and grains in your loaf (I wonder how many of those you store in your house at any given time - do you have some ancestors with grey fur, pointed ears and long, bushy tails?)

Anyway, your apprentice "Dackeline" did very well and deserves her rest.

Karin

 

dabrownman's picture
dabrownman

like all the seeds in this bread but I have to admit that I really didn't go 'all in' with the seeds.  I had some oat and buckwheat groats,  farro, Desert Semolina berries, millet and amranth, chia, hemp, basil, oregano and alesio seeds that didn't make the grade and possiblly a few more if my apprentice wasn't too lazy to look for them :-)   My apprentice also thinks that, since she is an only apprentice, that seeds should have company in quantity to be flavorful and aromatic when they hit the heat of the pan - she has weird thoughts most of which aren't printable.  She loves this bread though and thanks you for the inspiration, recipe and methods.   We really like these 100% while grain breads!  So healthy while being so tasty too. 

For the next pumpernickel style bake on Friday, we are going to try and simplify things.   We doubled up the all the seeds for the first bake and the berry scald so they are done with the scald now in the fridge and we will autolyse all of the flours instead of leaving the bit of dough flour dry - I have no idea what purpose it serves being dry?  The YW and Rye sour levains peaked yesterday, we stiffened them up and they went into the fridge for the rye sour to get real sour.

We will also dump the VWG since this low and slow bread bake doesn't really require a big rise anyway.   We don't have any scald water left so we will use our frozen yogurt whey instead.  Last time we used whey with spelt, the retard exploded in the fridge after 4 hours, so we will have to watch it closely.  Will still bake it low and slow buit probably do it in a foil covered tin in the mini oven  instead of the clay baker that won't fit the mini.

Just found out my wife is off on Friday and my daughter is coming home from school then too so the Friday bake has to be moved up to tomorrow.  Thank goodness most of it is done.

Thanks again Karin and i'm glad you liked this bread as much as we did! It really is a special one.

Alpana's picture
Alpana

This version of Karin's bread rocks, too! The toppings look super. Must show this photo to my hubby when he says I put too many seeds and nuts in my breads!

dabrownman's picture
dabrownman

just don't like bits in their bread and there is not much the rest of us can do for them except point to a worse example and say 'see I hardly put anything in my breads compared to that crazy guy' :-)  Now if you bake one of these breads, I'm guessing your Hubby will do one of 2 things, actually like it since this bread is so good or, never ever complain again about the too many bits you put in your bread!  Either way it's a win - win.

Glad you liked the bread - it is one of my favorites thanks to Karin and Maria.  Can't wait to get the DaPumpernickel version of this recipe into the oven this morning.  Made this one loaf into 3 cocktail loaves.  They are warming upon the heating pad  after a 12 rest in the fridge.

Happy baking

chouette22's picture
chouette22

I had left this comment as an answer to the one you left on my post, but you didn't see it, thus I'll post it here, which I should have done to begin with.

What an amazing bread this is - 14 seeds! And what are toadies? I looked up the word but don't get anything in the results that one would put into a bread. :)

A question: what is your source for all the berries you put into your breads? Online? Here, Whole Foods used to have some of them in the open bins, but no longer and I cannot find a local alternative. I also love your tri-colored poppy seeds!"

dabrownman's picture
dabrownman

Toady Tom's Tasty Toasted Tidbits.  A Fresh Lofian; toad.de (Tom), invented, as far as I know, a dry pan toasted bread flavor enhancing mix made up of bran and wheat germ that he toasts in a dry pan until they they turn a nice brown color.  Being a Brownman and somewhat of an over the top,  never too much floozy myself and loving all things caramelized when it comes to food, I couldn't help but add  some sifted left over middlings to the mix .  I gave the 5 T name to this mix but shortened it to just plain Toadies since we use it in nearly everything (on salads too) we bake and got tired of typing the longer real name.  This batch has durum bran, oat bran, sifted middlings of various grains and wheat germ slow pan roasted to a caramelized brown color without burning.   It is one of the best things we have ever found to put in bread to pump up the aroma and taste.

There really wasn't much creativity on my part for this bread since all I did was put all the seeds that Karin used in her various bakes of Maria's Aroma bread all into one bread.  Karin is the Queen of Seeds and my addiction to them, especially hemp,  is all her fault.  To be honest with you, my apprentice is very surprised Karin hasn't been arrested for abetting the delinquency of an elder :-)

Wheat germ, Chia, sunflower, pumpkin and hemp seeds I get at Sprouts.  Sprouts used to have all kinds of grain berries and flours in the bins but no more.  I get the whole berries except wheat and oat, at Whole Foods in the bins.  If my WF quits carrying them like yours did I will personally picket my store, something I am very good at even though nothing ever comes from it, until  they put them back in.

Winco has the best price on wheat berries and is the only source for oat berries but those are the only two they carry.  Winco also has the best price for KA flour $3.42 for a 5# bag but they only carry AP,  WW and WWW.  They also have rye, spelt, AP, bread, WW, WW pastry flour and regular pasty flour in the bins but except for the pastry flours and bread flour I prefer to grind my own.    I also get soft white wheat berries in the cooler at the Shar's (the local Bosch dealer) . 

The other seeds I get at Lee Lee's Chinese market in their Indian aisle or at The Mekong Vietnamese Market spice aisle.  I still haven't found Evon's blue poppy seeds she gets in Malaysia but I will keep looking.

Sorry I missed your post.

chouette22's picture
chouette22

Ah, this explains that "toadies" couldn't be located in any dictiaonary. :) I shall try this too, as my husband is sort of obsessed with adding fiber everywhere and we have wheat and oat bran, as well as wheat germ on hand. Even over a salad? I'll definitely give this a try as well, as we eat one huge salad every night and I love something dry with or over it. I too love everything caramelized, so this is right up my alley. 

We don't have Sprouts nor Winco stores here, but I live within easy driving distance from three Trader Joe's, so this is where I get WWW, sunflower, pumpkin, chia, flax and poppy seeds (only black ones though). I get white and black sesame seeds at the Indian store, and buckwheat berries at a Polish market. Other berries - no source whatsoever that I have found. Spelt? Only in those tiny, expensive packages from Bob's Red Mill and you know how far you get with those. 

I see that I have more searching to do. It looks like you don't leave any retail stone unturned and who knows what I can discover by just trying lots of other paths and keeping my eyes open.

Thanks again! 

isand66's picture
isand66

Try breadtopia.com as their prices are not bad for flour and whole grains.

chouette22's picture
chouette22

that is a great tip. I had been to that website several times, but always looked at the list of baking supplies and such, without realizing that flours and berries were sold there too. The prices are indeed very good! 

hanseata's picture
hanseata

DBM, I'm not a young sprout, either, but with all those seeds and grains we surely add years to our lives. And, as I heard in the news, hemp usage is going up among elders!:)

Karin

dabrownman's picture
dabrownman

a great idea, this one possibly worth a lot of money.  I think you are right.  CO and WA passed recreational dope smoking in the last election.  Here in AZ we just passed medical dope for pain -0 hardly the same thing even if old folks are always in pain and perfect for them.  I need to talk to Janet and see if she will let me move into her garage with her mini oven (when the snow isn't on the ground - we hate cold)  so my apprentice and I could make some DaHempHigh Bread for the local Hemp and Hop Heads.  I'm pretty sure that we could pay for our 6 months of vacation every year by making this bread alone.  We love CO too so its a Win Win but I'm not sure it would be a Win for Janet.   But, we would need someone to taste the product and a free daily loaf of Immortal Life Bread (no sense not marketing the same bread to the old crowd too) might do the trick for her :-) But, location is everything in business so  Boulder is only place to be for this business.  Pearl Street would be perfect.

Yes, with bread this good, we might want to think about living forever.  I'm not sure I've saved enough money to retire for forever though so,  we will need a good, fool proof, side business like this one to make ends meet forever.