I think this is my first post on TFL. I registered way back in July of 2011. I used to be active on CountryLife.net before Lehman's "rescued" it.
The other day, when I was making a batch of German-Style Many Grain Bread (from Peter Reinhart's "Whole Grain Breads") I did a search online to see if anyone had any comments on the recipe. A couple of the search results were on this site.
On my first try, I closely followed the recipe. Usually, when I have made breads from WGB, I have used the honey option. This time, I used brown sugar, and the result was that the dough was too dry, but I didn't notice it until the very end of the kneading (in my Hobart N50.) I kneaded in more water, but it was either still not enough, or I had over-kneaded the dough, and I was not happy with the final result.
On my second try, I increased the amount of flaxseed (matching the weight of the other seeds) and omitted the yeast, allowing my sourdough to do the heavy lifting. (And of course, I paid more attention to the hydration as I began kneading the dough.)
I was so pleased with the result that I just had to brag. I don't usually roll my loaves in seeds, but this time I did, and it really shows the way the loaf bloomed in the oven.
- GWRoss's Blog
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It's a beauty, looks as though you did everything right and came out with a wonderful success. Love how the use of a variety of grains (and seeds) work together to bring a complex flavor, plus loads of nutrition. Enjoy... and welcome! Post away!
Cathy
your bragging rights! A beautiful loaf!
The anticipation of biting into toasted seeds on the outside makes my mouth water. Neat crust contrast.
I like the way oil bearing seeds on the outside help the "skin" of the loaf giving it added support, flavour and charm! ...and prevent sticking. :)
Beautiful loaf.
I am curious since yours is a much loftier loaf than the one pictured in the book; did you use AP flour in place of some of the ww flour or did panning the dough make the difference in outcome?
I used high-gluten flour in the biga. (The recipe is what PR terms transitional. I left that word out of my title just to avoid clutter. No intent to mislead.)
That makes sense. The loaf pictured in the book looks more like one baked with 100% ww rather than a transitional loaf would look to my eyes.
In any case, it is a fine loaf indeed.
Hearty healthy and seedy too...in a good kind of way. Well done and happy baking
A word to the sweetener, though - Reinhart has, as he admitted, a sweet tooth. German breads are usually at most very slightly sweet if at all, and the amount of sugar or honey in this bread is way more than what you would find in a German bread of this type.
DBM, I just mixed the starter for your (Götz Challenge) Swabian Potato Bread. Can't wait to see how it turns out. Miss the hemp, though :)
Karin
much as we did Karin. Another German bread for your archives!