I received the following recipe from a German woman in response to my
request for German grain breads. I haven't tried it yet. I put weight and
liquid conversions in parans and also some notes about how I personally
bake bread with success. Her time and temp seem quite high.
She's promised to send a recipe for "Fünfkornbrot" with sour dough. I'll
post it when I get it.
I found a weight converter on the web to obtain the conversions from grams,
liters and Celsius. It's at http://ntl.nectec.or.th/services/converter/
Vierkornbrot
350 g (12.3 oz) Weizenschrotmehl (wheat freshly ground)
150 g (5.3 oz.) Roggenschrotmehl (rye freshly ground)
1 1/2 TL Salz (teaspoon salt)
30 g (1 oz.) frische Hefe (fresh yeast)
1/4 l (8 oz.) lauwarmes Wasser (lukewarm water)
1 TL (teaspoon) Honig (honey)
First make yeast dough with all the ingrediants. Then add the following,
keeping 2 tablespoons back for topping.
50 g (1.8 oz.) Sesam (sesame?)
50 g (1.8 oz.) Leinsamen (flaxseeds)
50 g (1.8 oz.) grobes Weizenschrot (coarsely ground wheat)
Mehl (flour for kneading)
Oel (oil for cookie sheet)
Wasser (water for bread top)
Let dough stand at a warm or room temperature about 40-50 min. until the dough
is double.
Form bread, put it on a oily cookie sheat, brush top with water, put
Sesame, Leinsamen and Weizenschrot on top. Cover the bread and let it stand
warm again for another 15 min. (I would probably let it stand until
doubled again)
Meanwhile preheat oven to 200C (392F ... I bake all my bread at 350F, so I
probably wouldn't put it this high). Put a little bowl with water in the
bottom of the oven. Bake bread on the first level of the oven about 50 - 60
min. (I usually find 40 minutes to be enough for any loaf of bread)