The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Four Grain Three flour bread

hreik's picture
hreik

Four Grain Three flour bread

My iteration of Hamelnan's Sourdough seed.

I used 3 flours (AP, Rye, and Golden buffalo) and four grains (soaked cracked rye , toasted sesame seeds, toasted sunflower seeds and soaked flax).

It is delicious filled w protein and nuttiness and all kinds of goodness.

Comments

dabrownman's picture
dabrownman

Well done and happy baking.

hreik's picture
hreik

means the world to me.  Ty so much!  You have a very generous spirit!  It is always in evidence.  Lucy is lucky.

Ru007's picture
Ru007

I love the addition of various grains in loaves. Yum!!!

How much rye is in there?.

Great loaf, it looks wonderful :)

hreik's picture
hreik

So, the rye flour is about 10% of the total flour and the soaked cracked rye adds another 15% by weight.  The rye really adds a lot to the taste I believe.  I like it in all my breads, seeded and not... lol

PalwithnoovenP's picture
PalwithnoovenP

This one is lovely and tasty!

hreik's picture
hreik

Yes, the seeds are wonderful and add so much to the taste and texture.