Nutritious Four Grain Whole Wheat Bread Recipe
I’m sure a lot of us overindulged during the holidays. But not to worry! Here is a recipe to help with your new year’s resolutions. A nutritious and delicious multi grain whole wheat bread. This whole wheat (or wholemeal as we call it here in the UK) bread is packed full of nutritious grains and seeds. Oats, cornmeal, sunflower seeds, sesame seeds, and more. You can adjust this recipe to suit your taste. Simply swap the seeds for your favourites. The grains can be adjusted too. The addition of olive oil gives the bread a slight richness.
There are a couple of techniques that make this bread special. One of them being the use of a soaker. A soaker is made by mixing seeds and/or grains with water and letting them absorb the liquid and hydrate. This helps with softening the grains and seeds making them gentler on your teeth. But it also helps us increase the dough hydration and that in turn makes the baked loaf stay softer and moister for longer.
Another technique here is cold bulk fermentation. The dough is fermented in the refrigerator for up to 18 hours. It develops a more pronounced flavour and slight acidity also improving the bread’s keeping quality. During a long proof the flour and the grains can absorb the water even more making the dough easier to handle and bake.
Cold proofing is a great method for baking on a busy schedule as you can leave the dough in the fridge and continue when you have time to do so.
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Principles of Baking
The Steps of Baking
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Chapters
0:00 Intro
0:50 Ingredients & equipment
1:26 Making the soaker
2:03 Mixing the dough
3:54 Cooling
4:49 Cold bulk fermentation
5:05 Final shaping
6:10 Final proof & baking
7:23 The result
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100% Whole Wheat, Spelt and Rye Sourdough Bread - Full Tutorial with Easy Method
This video demonstrates my recipe for making soft, tender and delicious whole grain wheat, spelt and rye bread made with fresh milled flour and a pre-ferment rye levain. This bread has such a wonderful flavour, aroma and texture, I thought it was well worth sharing!
RECIPE
For the rye preferment:
167g whole rye flour
133g water
50g sourdough starter
For the final dough:
All of the rye preferment
167g whole spelt flour
167g whole wheat flour
266g water
8g salt (about 1.25 metric teaspoons)
My baking pan in the video is a 1 litre Jamie Oliver non-stick enamel pan, Australians can find them at Woolworths (I got mine for 40% off!)
METHOD
In the afternoon or evening before you want to bake, mix the rye flour, starter and 133g of water to make a stiff, pasty dough. Cover this and allow to ferment for 12-18 hours. In summer this will be faster, in winter you may need the full 18 hours. Look for cracks on the top of the dough and a visible rise. You can place the preferment in the fridge once ready if you want to halt the process and bake on another day. It keeps well for a few days like this.
**Note that if you are using freshly milled flours, this will also speed up fermentation due to the warmth of the flour from milling and its very fresh state. If you are interested in home milling your own flours, my links for Mockmill discounts available are below.
On bake day, mix the spelt and wheat flours with the remaining 266g water and soak/autolyse for 30 minutes. When you are ready, combine the preferment, wheat and spelt dough and salt in whatever way is most practical for you (a mixer would be handy!). Just mix or knead until everything is incorporated, then cover the dough for the next fermentation. Bulk ferment the dough for 1-3 hours, until it is rising and becoming gassy. It will be fast! When ready, shape the dough and place it in a greased baking tin or banneton if you'd like to try a free form loaf. This dough will be ready to bake in under an hour, so preheat your oven early! Bake the bread at 210°C/410°F for 50 minutes, covered, or 40 minutes uncovered (or to your liking). Allow the dough to cool completely before slicing.
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Copyright © Elly’s Everyday
Authentic German Sourdough Rye Bread with Wheat (Mischbrot) - easy ✪ MyGerman.Recipes
German bread is world famous - especially our GErman rye bread. This sourdough recipe will lead you step by step through the whole process of bread baking - including how to make the sourdough.
There are more recipes for German bread and rolls on this channel, Watch them all and bake like a German :-)
➡️ The recipe is here:
➡️ Proof basket at Amazon here: (affiliate link)
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➡️ Recipe for the bread:
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Simple 100% Whole Grain Rye Sourdough Bread
A very simple, easy way to make nutritious and delicious 100% rye sourdough bread with fresh, whole grain rye flour. It couldn’t be easier!
I hope you enjoy the video. Please let me know in the comments if you have any questions or feedback to share. This recipe is designed to be very simple and straightforward, a great one for beginners! Please feel free to change it to suit your own tastes and needs. For example, you can use less water to make a firmer, free-form dough, or add some sunflower or pumpkin seeds to make a Danish Rugbrod style loaf. The possibilities are endless :)
The recipe is written out below. Feel free to visit me sometime on my Elly’s Everyday Facebook page (lots of recipes posted there)
Or on Instagram @ellys_everyday
RECIPE
600g finely milled whole rye flour, unsifted (the whole grain)
600g water (perhaps use a bit less than I did, but if you're adding lots of seeds then the high water amount will work quite well).
1 - 2 tsp blackstrap molasses (dissolved in some of the water)
1.5 - 2 tsp salt
130g sourdough starter (whole wheat or rye would be ideal).
Mix flour and salt. Mix water and molasses and add to flour. Add in starter and mix until it's all well incorporated. It's a thick, clay-like batter.
Ferment the dough until it rises (this could take anywhere between 4 and 8 hours, depending on the temperature of your home. Mix it again and scoop into a greased loaf pan. Wait for it to rise again then bake at 220°C for 45 minutes. Wrap the finished loaf in a towel to steam the crust as it cools, and wait at least 12 hours before cutting.
This loaf keeps very well and actually gets better after a couple of days! The loaf is quite moist initially, but this evens out after a couple of days. Ideally, you would store this bread for 24-48 hours before cutting.
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This Unique Rye Bread Contains More Seeds Than Flour! No-knead 100% Wholegrain Rye Recipe
Rye bread is my favourite bread of all time and I have mentioned it quite often. But there is someone who loves it even more than I do – my brother. Appreciation for good food and ingredients that go in it run deep into our culture. So, it is not uncommon for someone who does not cook or bake very often to have a good few recipes of their own. Be it adaptations or their own creations.
My brother eats a lot of rye bread, and he can sometimes bake it several times a week. I was instantly intrigued by his recipe because of one unique quality which is the amount of seeds in it. This bread has more seeds than flour. Because of that it also contains more water than flour. Both make for an interesting thought on what classifies as bread. For me, this is one of the ultimate breads. High nutritional value, great taste, and awesome keeping quality. It is dense and heavy and will stay fresh for days.
???? Get the recipe ➡️
----------------------------------------------------------------------------------
???? If you would like to support my work click here ⤵️
----------------------------------------------------------------------------------
???? Find all the things I use here ⤵️
????????
????????
----------------------------------------------------------------------------------
???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
----------------------------------------------------------------------------------
???? Share your bread pictures here ⤵️
----------------------------------------------------------------------------------
Chapters
0:00 Intro
0:50 Ingredients & equipment
2:07 Mixing
3:50 Shaping
5:12 Proofing & baking
6:41 Cooling & the result
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#Bread #Baking #ChainBaker
100% Whole Grain Rye Sourdough Bread
It's January. Time to make a SUPER HEALTHY whole grain rye sourdough bread. Here's how to...
This was actually the first sourdough bread I learned how to make, and it's also super easy. BUT, if you've never made a 100% rye bread before, it can be a little intimidating. Just know that rye is nothing like wheat, so the dough is going to act a little different. But just follow the steps in this video and I'm sure you'll master this easy whole grain rye sourdough bread. Enjoy!
✏️ Full Recipe:
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