The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hippie Bread with a German Accent

Halfpenny's picture

Hippie Bread with a German Accent

Five Wheat, Two Oat, and a Buck
Hippie Bread with a German Accent

Yeast Water: 1.5 cups water @ 105 degrees + 1/4 tsp dry yeast

Soaker (Poolish)
1 cup whole wheat flour
1/6 cup wheat bran
1/6 cup wheat germ
1/3 cup buckwheat flour
4/10 cup cracked wheat
1-2 tsp salt
1 cup liquid sourdough starter
¼ cup yeast water
2/3 cup warm water

Mixed together this should have a liquid nature somewhat like cake batter. Place in a covered container and allow to rest for 6-7 hours. When time is up it should be transformed into a gooey, bubbly froth.

Sponge (Scrap Dough)
3 cups white unbleached flour
½ cup steel cut oats
1/3 cup rolled oats
1-2 tsp salt
1 cup liquid sourdough starter
½ cup yeast water

Mixed together this should be a stiff dough. Knead for 10 minutes, place in a covered container and allow to rest for 6-7 hours with these exceptions: on 25 minute intervals stretch the dough thin as if you were shaping a pizza then fold it up and place back into the container. Do this 4 times from the beginning of the ferment, then allow to rest undisturbed the remainder of the time.

Final Dough
Make more yeast water (see above)
3 cups white unbleached flour
½ cup molasses
½ cup honey
2 tsp celery seed
3 tsp poppy seed
1/4 cup flax seed
All sponge dough (pinch this off in 1 inch chunks as you add it)
All soaker dough
1 cup liquid sourdough starter
¼ cup of the Yeast Water but add it gradually to avoid over-saturation. Adjust as needed.

Should be a fairly stiff but flexible dough. Knead for 10 minutes. Split dough in half and put each half in its own covered container. Let them rest for 25 minutes before stretching the same as was done with the sponge dough. Repeat this 3 or 4 times. Then let the two dough lumps rest for 7-9 hours. It is a good plan to coat these containers with olive oil so the dough comes out easily.

After they have rested and hopefully risen, turn each dough out onto a floured surface and gently shape them. After shaping I like to place them on a sheet of parchment and seal them with plastic wrap to let them proof for 1.5 hour or so. While the loaves are proofing, preheat the oven to 450 F. After placing a loaf in the oven spray water from a bottle into the hot elements to create some high humidity in there. Reduce temp setting to 400 F immediately and bake for 30-35 minutes, turning the loaf 180 degrees halfway through the bake and hitting the oven with another water spray.

Note: About 25 minutes into the bake, especially on first attempt, apply a thermometer to the center of the loaf.  A finished loaf should be 190-200F.  Continue baking until you get this number.



dabrownman's picture

of all nationalities.  For a minute I was going to ask you what kind of yeast water you used but then saw your recipe and  your yeast water was commercial yeast and water as a booster for the SD. YW, at least around TFL,  is usually a natural wild yeast captured and cultivated using a fruit.... like apple, grape, raisin, berries and other fruits and water - just like SD captures the wild yeast from grain.  The difference it that YW never produces a sour bread so it is a good substitute for commercial yeast where sour is no wanted or needed.  It is another wild beast to feed and take care oft it makes breads that no other yeast do as well.

Your Hippie bread is a fine example, wonderfully baked and it just has to taste great,  Never thought of using celery seed as a bread spice before...that has to be tasty too.  Love the long list if ingredients that lend ther own smell and flavors to your bread.  The color of the crust is lovely too.

Happy baking and welcome to TFL

Halfpenny's picture

Yes, I used a commercial dry yeast for the yeast water.  I've never considered making a 'natural' yeast water but now I'll have to look into it.  The dry stuff is just convenient, I think.  I also wonder that at some level, yeast is yeast except for the amazing SD with all that fermented flavor.  My SD is maintained with about 40% rye flour and has a bit of a tang.  I used about 3 cups of it in this recipe, so the commercial yeast portion was very small by comparison.  I did not mention it in this recipe but I am in the habit of taking the SD out of the fridge, giving it a good stir, and letting it sit at room temp for 3-4 hours before incorportating into the dough mix.

And yes, this bread has a regular but varied texture and the poppy seeds and celery seeds add a certain mouth-feel that turned out to be quite pleasant.  

I adjusted the bake time up a bit.  If anyone tries this recipe I might suggest that they use a thermometer to check the middle.  It should be 190-200F.

evonlim's picture

great combination of wheats and seeds, nice loaves.


Halfpenny's picture

Thank you and if you ever try this one let me know, ok? =)

evonlim's picture

trying out now. converted cup to gram... hope it work.


puffpie's picture

I tried but my outside crust is always soft..?

Hope it will be hard this time. I try again.

And why you name it Hippie Bread?

- Puff and Pie

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Halfpenny's picture

If you sprayed water into the oven during baking, try omitting that step.

Why Hippie Bread?  In the late 60's, early 70's packaged commercial food seemed to be standard fare.  The Hippie movement had a lot of social components not the least of which was rejection of commercial food in favor of home-grown, home-made.  Bread baking was a big part of some of the communes which sprung up then.  It got competitive in some ways and bread recipes like this one, full of variations on whole grain with seeds, began to appear.  Of course you'd never find this in a Safeway or even in a bakery so by that measure it passed muster as being revolutionary.  Therefore, Hippie Bread. =)