The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

6 Grain Plus

Filomatic's picture

6 Grain Plus

I decided to try a 50% whole grain mix of several of the grains I had on hand, and ended up with:
    • Red wheat
    • White wheat
    • Rye
    • Spelt
    • Kamut
    • Emmer

I also made a room temp soaker with equal parts flax and toasted sunflower and sesame seeds.  I also used honey and my faux red rye malt.  I sifted the whole grains and used the hard bits in the levain.  It stood up to a 29-hour cold final rise.  I’ve never done a mix of so many grains. It’s noticeably more flavorful than usual, and I couldn't be more pleased.  The dough handled about the same as normal for the Hamelman 50/50 WW recipe this is based on.

My oven as usual is hotter than the dial reads, and these only took 30 minutes at "450 F."  


dabrownman's picture

should you.  This one has to taste great!  It sure looks grand!  Well done and 

Happy baking 

Filomatic's picture

Thanks!  I neglected to mention that your many-grained approach was my inspiration to try this.  I am amazed at how good the flavor was, considering the grains were all but chosen at random.

dabrownman's picture

yet simple loaf of SD bread can be.  Discovering such a thing just leads to the next one:-)  Only 9,000 more to go!

DesigningWoman's picture

Those are beauties! Congratulations.

Cedarmountain's picture

Hi Filomatic, that is beautiful bread and the taste of a naturally leavened, cold proofed, mulit-grain sourdough...must be delicious!  Well done, very nice indeed.


Danni3ll3's picture

Very nice loaves! They must be delicious!

isand66's picture

I'm sure it was very tasty!

Happy Baking!



alfanso's picture

F-F-Fantastic.  Just lovely.


Adam4SD's picture

Thinking of selling bread in the futureI can’t help but think what price tag the bread I bake should have. These loaves you baked are so special. How can you put price on them??? These are priceless!!!!