The Fresh Loaf

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Good granary seed mix suggestions?

Greggy_bread's picture
Greggy_bread

Good granary seed mix suggestions?

I'm looking to make my own granary seed mix for my bread and was wondering if anybody had some good recommendations on what kind of seeds/berries to put in?

Currently using a mixture of: flax seeds, white & black sesame, sunflower seeds & sometimes pumpkin.

Does anybody have additional recommendations for what to put in/replace some of the milder seeds with? I'm looking for something that will bring a lot of flavour. I heard wheat berries and rye berries can be used but I've never got my hands on them so I don't know whether they'd require a soaking etc.

Any advice/suggestions would be welcome. Thanks!

drogon's picture
drogon

First thing to note that Granary is a trademark of Hovis (now Premier Foods). The Hovis Granary bread is nothing more than wheat flour with malted wheat flakes added, and typically the key part of all Granary look-a-like mixes I've seen is the malted part...

It irritates me that this has not become a generic name - yet (like hoover, etc.)

So what you're really making is a multi-seed/grain bread...

I buy ready mixed granary-like flour from a couple of sources - Shipton Mill have 2 mixes - the 3-malts and sunflower and the light malthouse (I use the latter as I can get it in 16Kg sacks). The other place I buy from is Cann Mill (Stoats) and their granary look-a-like is "Maltstar".

I also buy the Shipton Mill 5-seed mix for my own multi-seed breads. Seems to be a good balance. (I don't soak it, but it does need a bit more water in the mix)

Sesame seeds are nice, but add more impact when baked on-top of a loaf than in it IMO, and you don't need a lot to add flavour. you can usually buy wheat and rye grains in small packets from wholefoods shops if you have any near you. I'm not convinced they add much flavour - lots of texture though, but you'll need to soak them first - then you might end up going down the sprouted grain pathway :-)

Toasting seeds, nuts, etc. will often bring out more flavour - that might be worth experimenting with too - ie. toast before adding into the mix.

I'm sure your experiments will be enjoyable whatever you put in though.

-Gordon

 

Greggy_bread's picture
Greggy_bread

I never realised that! I always thought it was a generic term to refer to a multi-seed bread.

Unfortunately I'm in a country where flour selections are rather poor, so getting pre-mixed seeded flour is unlikely. I'd also like the flexibility of altering the amounts of various ingredients for flavour. Currently flax seed is my favourite for flavour. I tend to put some in the dough mix, then roll the top of the dough in some more of the seed mix before the final proof. Perhaps toasting the seeds to put in the dough and keeping the ones on the top raw would be a way to go. Appreciate the advice on the wheat and rye grains too. I've never had any experience using them so was curious about that.

Thanks for the tips!

drogon's picture
drogon

for some reason I thought you were in the UK.

So I'd just experiment and get what you can. Pumpkin and sunflower seeds will add a little something to the mix - more colour and texture than flavour (I reckon anyway, others may have more sensitive tastes than me!) malted wheat flakes on-top, or sesame seeds (also on-top) too. I've also used organic sugar-free muesli in bread mixes before when experimenting (so you get some raisins, etc. too)

Also look for millet seeds too.

-Gordon

 

Greggy_bread's picture
Greggy_bread

I am from the UK actually, but I'm living in Beijing.

Muesli sounds like one to try out. Thanks for helping me brainstorm on this one. Cheers!

Mini Oven's picture
Mini Oven

and spices.  Check out the spice market and gather samples of what's available in your area.  Roast and toast and see what small amounts can do and try different blends.  Don't forget to try roasting small amounts of flour too.  Change some of the liquids out for tea.  Barley, corn and/or lotus flour might get you started.

:)

Greggy_bread's picture
Greggy_bread

Sounds wacky to me! Maybe I could get in on the Asian craze for Matcha in everything! You make a valid point, though - experimenting with local ingredients could potentially produce something great. I just don't want the heartbreak of the failed experiments, haha.

drogon's picture
drogon

However I use it to soak vine fruit before putting in buns & fruit loaves... I particularly like Williams Earl Grey - one of the few Earl Greys that still use real bergamot.

-Gordon

Greggy_bread's picture
Greggy_bread

Sounds wacky to me! Maybe I could get in on the Asian craze for Matcha in everything! You make a valid point, though - experimenting with local ingredients could potentially produce something great. I just don't want the heartbreak of the failed experiments, haha.

dabrownman's picture
dabrownman

That features seeds per the below.  One of my favorite mixes  Hope it turns out well .  Its about to go into the fridge for a 21 hour retard,  i like to grind flax seeds since they are difficult to digest otherwise..

 

Mixed Seeds13526.73%
   
Hydration with Starter77.62% 
Total Weight1,067 
Whole Sprouted Grain30.69% 
   
Sprouted 4 grain is 25 g each of Kamut, 
 rye and spelt and 75 g of red winter wheat  
   
The single stage 25% extraction sprouted 
levain was stirred at the 2 and 5 hour mark 
   
Mixed seeds: Ground flax, poppy, sesame,  
& chia 60 g plus sunflower and squash 75 g 
Greggy_bread's picture
Greggy_bread

I'm fairly sure I can get wheat and rye berries out here, but Kamut and Spelt are a long shot. That sounds like a nice loaf you've got lined up though. Post up a picture when it's done!

Do you grind all your seeds? When I've used pumpkin/squash seeds in the past I've always found them a bit too big to put directly in my dough.

dabrownman's picture
dabrownman

seeds since they are indigestible otherwise and just pass through your system with few nutritional benefits.  I put the poppy, chia n sesame seeds in with the flax grind so i could have enough seeds to grind.  I never grind or shop pumpkin or sunflower seeds because they are so small, are soft and look fabulous in bread when whole.  I do chop, in half only, most nuts because they are too big for my liking.

The seeded sprouted bread is on its final proof on the counter ans we ill post it later today with crumb shots after lunch AZ time - just like every Friday.   Old habits are hard to break:-)   

Happy baking