Marla's Saatenbrot mit Möhren (oder Kürbis)
Sourdough: (16-18 hrs starting at 30°C
falling to 24°C)
160 g ryeflour (wholemeal)
160 g water
16-32g starter (if activated, 16 is ok)
Soaking piece (soak at least 3 hrs)
40 g oat flakes
30 g pumpkin seeds
30 g line seeds
30 g sunflower seeds
11 g salt (about 2 heaped tsp)
170 g water (60-70°C)
Mix all ingredients well
Breaddough:sourdough
soaking piece
145 g wheat wholemeal
145 g wheat bakersflour
55 g rye wholemeal
110 g carrots or pumpkin coarsely grated
5 g yeast (optional)
10 g oil
about 40 g water... depending on the moisture in the carrots or pumpkin it can also be more. Dough should not become to soft though
Mix all ingredients inclusive Sourdough and Soaking Piece, knead for about 6 min slowly. Rest 20-30 min. Knead briefly, form loaf. Dough should have a nice tension. Good enough to keep the form when rising without Benetton.
Moisten upper side of dough slightly and roll in mix of flakes, sesame seeds and lineseeds.
Let rise 40-50 min at 26°C (with yeast... without accordingly longer = 2-3 hrs). When 3/4 finished with rising, cut in centre. Let rise another 5-10 min and put into oven when almost finished with rising.
Bake, starting with 250°C falling to 200°C for about 60 min
Buttermilk-Walnutbread
Buttermilch Walnussbrot
Sourdough:
130 g rye Wholemeal
130 g water (lukewarm)
12-15 g starter
Predough (over night in fridge)
60 g wheat wholemeal
60 g wheat bakersflour
1 g yeast
(give it a warm start for an hour or so at 30°C, than put into fridge)
Cooking piece (can also just work over night)
80 g kibbled rye
120 g boiling water
11 g salt (2 heaped tsp)
Soaking piece (soak at least 2 hrs)
70 ml buttermilk
100 g walnuts coarsly chopped, roasted
Main Dough:
Sourdough, pre-dough, cooking- and soaking piece
140 g rye
80 g wheat wholemeal (or 1/2 wholemeal, 1/2 bakersflour)
5 g yeast (optional)
1 TBS Walnut oil
Mix ingredients and knead slowly for about 7 min. After 5 min add walnuts.
Rest 30 min
Knead briefly, form loaf and put into Benetton
After 60 min (with yeast) or without yeast accordingly longer (about 2-3 hrs)
cut bread, moisten it with brush and give into 240°C preheated oven.
Bake 240°C falling to 180°C for 60 mins.
Sadly my bread got stuck onto the Benetton and I first thought.. I am NOT putting that into my blog! But than again: it gave me a LOT comfort and encouragement, to see the messed up breads of other (good!!!) bakers. So: here it is.
It tasted really nice and the walnuts give it a slightly purple tinge!
Because I loooooov crust, I actually liked the messed up part ;)... Weired Germans we are.
I will try this one more often until it looks as I like it to look :D. This time I made it without yeast.
