The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mixed Bread, Mischbrot in English

Mini Oven's picture
Mini Oven

Mixed Bread, Mischbrot in English

Mike Avery said it so well, so I thought we should make it a topic.  I hope he doesn't mind that I quote him:

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I like the term "mischbrot" and wish there was, or we could come up with, a term in English that was similar.  "Multi-grain" might be as close as we get, but I'd have trouble using the term "mult-grain" or even "mischbrot" to describe a bread that was part white flour and part whole wheat. 

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Now there are plenty if words for Mix (Misch) in English, we just need to use one often enough to "make it so."

Suggestions: 

Mingled Bread    Combined Bread  Jumbled Bread    Fused Bread   Fusion Bread    United Bread   Joined Bread    Amalgamated Bread    Melded Bread    Harmony Bread     Blended Bread    Compounded Bread    Bread Medley    Bread Me'lange    Potpourri Bread   Miscellany Bread  

What do you think?  Any votes or other suggestions?   

Marni's picture
Marni

Mini Oven,

I thought I would give my answers to both your question in one post - combine, mix, conjoin them, so to speak...

I happen to really like King Arthur White Whole Wheat flour.  I know the kind of bread you remember (I eat one now by a company called Food for Life- I happen to like that sometimes) But the white whole wheat is very light. It has a nutty taste, but isn't too heavy.  It has a fine white flour-like feel and a pale tan color.I make 100% loaves with it.  Those are definitely heavier than white, but mixed with white, it adds depth to my breads.  And my kids will eat it!

Marni

dmsnyder's picture
dmsnyder

A flour by any other name, tastes just as sweet. ... With apologies to the Bard of Avon. 

Isn't the mixture you are naming what Reinhart calls "a transitional bread?"  I don't much like that term because it implies a process of moving toward an end state, presumably 100% whole grain. 

How about "partial whole wheat?"  

Actually, I can't think of anything better than the common terminology: "Whole wheat" means a bread with 1-99% whole wheat flour. Bread made with 100% whole wheat is called "100% whole wheat." I know the Whole Wheat Purity Patrol believes that "Whole Wheat" should refer to 100% whole wheat, if not more, but ...<sigh>

David

Mini Oven's picture
Mini Oven

I'm looking for what to call a bread that contains two or more mixtures of flour, they could be from different grains. But if they are 50% one kind and 50% another, lets say rye and wheat, what would it be called? It's not wheat, it's not rye, it's mischbrot or mixed bread or is it Harmony Bread (I really like that, sounds so harmonish) or Compounded Bread (all the good stuff is compounded, or does it sound chemical? na) I would vote for that one too. And what is with Mixed Bread? too vague? Rye not? Label asks for detail ...what is mixed? what is harmonized?

(I like that for a bakery title...Rye not?)


Mini O

dmsnyder's picture
dmsnyder

Hi, Mini O. 

It seems like American bakery terminology labels two-grain breads by their non-wheat ingredient. "Rye bread" means 100% rye but also 40% rye (with the remainder assumed to be wheat). 

Breads with more than two grains get called "multi-grain" or by the number of grains included, e.g., "7-grain bread."

David

Mini Oven's picture
Mini Oven

If breads are named by their non-wheat ingredient, in the states, that means a loaf labled  "bread"  is 100% wheat?  And Whole wheat could be any mixture from 100% to 40% whole?  

(It could get wierd if half the whole was missing.  bread physics?)  

  Mini O

foolishpoolish's picture
foolishpoolish

Hybread? 

dmsnyder's picture
dmsnyder

I've seen recipes for hashish brownies. Is "hybread" the same idea?

David

Mini Oven's picture
Mini Oven

now boys ....  interesting thought :)

Mike Avery's picture
Mike Avery

I know that it wouldn't much until it was in common usage, but hybread does have a ring to it.  I kinda like it!  No, I really like it!

 

Mike

 

Mini Oven's picture
Mini Oven

Then lets use it.    Does flow nicely.   Spelling checkers will go crazy!

Mini O

nbicomputers's picture
nbicomputers

And the bad pun of the year award goes to ...

ehanner's picture
ehanner

Are there any special tools required for making HyBread?

Eric

leemid's picture
leemid

that I wear only every 10 years or so, hand wash every 20 years in vinegar to prevent loss of dye. I must confess that while all around me in those days used the drug of the day, I have never used an illegal drug, nor misused a legal drug, nor anything like unto it. Call me boring, but I don't look my age either, and I did have red velure hip-hugging bell-bottoms back in the day and I kept my tie-dyed shirt. I fell short of having a daisy appliqued VW microbus though. I'm looking forward to my 40th high school reunion next year to see how many of my classmates are still alive and within 50 lbs. of graduation weight. Wicked of me? And how many lived through Viet Nam and druggie lives.

I'll bet few of them bake bread either. Too bad. Bread baking certainly contributes to y'all's highly superior wit and humor.

On to current business: I have been lax lately on baking what I intend to henceforth label TFL HyBread. It's high time I perfect my 'rye' bread which contains whole wheat, white and rye flours. I would do so wearing my tie-dyed shirt except it is now too precious to allow flour to get on it... ah, well. It is highly irregular what we allow ourselves to hold in such high esteem and therefore lose use of. But I don't get a great rise from this rye bread using only natural leavening. Perhaps I need to add some magic dust to get it to rise higher and Hyer (come on now, I meant yeast). You can be certain that if I succeed I will post pictures and brag.

That's my story,

Lee 

Mike Avery's picture
Mike Avery

would mix the dough while naked.  How they'd remove the stray dough splatters from their bodies isn't something we'll explore in a family friendly forum.  However, they would put on an apron when dealing with the oven and the hot bread.

 

On the rye bread and natural leavening front, I recently did a lot of work with an old favorite rye bread recipe.  It had been great and then become difficult to work with.  After the recipe overhaul, life is good again.  You can see the recipe at http://www.sourdoughhome.com/newbohemianrye.html 

 

Good luck,

Mike

 

Mini Oven's picture
Mini Oven

The Rye Not Naked Baker

 

Mike, can't pull up the address....  HERE it is

 

I thought every video that shows only baker's hands was naked.

ehanner's picture
ehanner

Mike that's a great bread. I've been baking it since you posted it, thanks. The address is unreachable due to the extra space at the end.

Eric

Mike Avery's picture
Mike Avery

Thanks for the kind words Eric.

 

And I DO wonder where the extrra space came from....

 

Mike