The first recipe grew from a recipe a German woman sent to me after I
visited there and loved the Fuenfkornbrot. I never seem to make a recipe
the way it's written. The 2nd came from this list and is also very good.
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FUENFKORNBROT (Yes, I know I have more than 5 grains in it ....)
Night before, mix together and let stand at room temp:
1 1/3 cup sour dough
2 c. whole rye, freshly ground
4 cups lukewarm water (or part beer)
And soak 7 T. flaxseeds in water over night in the fridge.
(Instead of the above sourdough mixture, you could start the same day and
use 6 cups expanded sourdough starter and substitute 1 1/3 c. rye flour for
1 1/3 c. of the wheat flour. Pour boiling water over flax seed in this
case and let it sit a while. Expanded: starter which has been "fed" with
water and flour the night before.)
Next day, add:
2 c. water (or beer)
7 c. flour or freshly ground wheat
2 2/3 c. whole wheat flour
1 1/3 c. Seven-Grain cereal
1 c. whole barley, grind it
2/3 c. oat bran
2 cup oatmeal, ground or whole
3/4 cup sunflower oil
2 T. salt
I've also added:
2 T. sesame seeds
1/4 c. soy flour
1/4 c. wheat germ
1/4 c. sunflower seeds
- Knead
- put dough in a bowl for 2 - 3 hours til it is double. Cover it with a cloth.
- knead again and form a loaf. Cover it with a bit of flour and cover it
with a moist cloth and let it stand for 20 min. in a warm place.
-bake at 350 F 40-50 min.
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NUTTY GRAIN BREAD
Leslie Lapides <llapides@krtinfo.com>
From: Reggie Dwork <reggie@jeff-and-reggie.com>
1 1/4 c. water/beer
2 tablespoons butter
1 1/3 cups bread flour
1 1/3 cups wheat flour
1 cup 7 Grain Cereal Mixed With Oats, Bran Etc
3 tablespoons brown sugar
1 1/4 teaspoons salt
2 1/4 teaspoons yeast
3 tablespoons walnuts -- or sunflower seeds
2 teaspoons dough enhancer (I've never used this and it comes out ok)
Mix. Knead. Let rise. Makes 1 loaf. Let rise. Bake at 350 F for 40 mins.