* Exported from MasterCook *
Bread, German Seed - Dreikernebrot
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Posted
Amount Measure Ingredient -- Preparation Method
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Dough 1:
1 1/4 cups whole wheat flour -- (145 grams)
6 tablespoons dark rye flour -- (50 grams)
2 tsp. ground flaxseeds
3/8 tsp. salt
5/8 cup water
Dough 2:
1 5/8 cups whole wheat flour -- (193 grams)
1/4 tsp. instant yeast
1/2 cup water -- plus
1 tablespoon water
Finishing Dough:
Doughs 1 and 2 plus:
6 tablespoons whole wheat flour -- (46 grams)
5 tablespoons sesame seeds
5 tablespoons toasted sunflower seeds
5 tablespoons toasted pumpkin seeds
1/2 tsp. salt
2 tsp. iinstant yeast
1 tablespoon honey
German
Start the bread the evening before you want to bake it. Bring all
ingredients to room temperature. In the first bowl mix the first 5
ingredients (Dough 1) until a soft ball forms.
For the second bowl, mix the dry ingredients together with the flour
until a dough ball can be formed. Knead for 2 minutes, let it rest
and knead it again with wet hands. This "sponge" will rise slightly
before morning. This dough should be tacky.
Wrap Dough 1 in plastic wrap and leave on your table overnight. Place
Dough 2 in an oiled bowl, cover with plastic wrap so it doesn't dry
out, and refrigerate overnight.
To make the finishing dough: In the morning, remove Dough 2 from the
refrigerator at least an hour before you use it. Cut or pinch the
both doughs into several pieces and place together in a bowl.
Sprinkle with the additional 6 tablespoons of flour. Add the sesame,
sunflower and pumpkin seeds, along with the salt, yeast (you may
soften in 1 tablespoon water if it is not "instant" yeast) and honey
and knead together for about 5 minutes.
You should have a homogeneous dough by the end of this mixing (this
may be done with stand mixer and dough hook). If it is too sticky
(not coming off your hands or spoon), you may add a small amount of
flour, but since whole wheat flour soaks up a lot of water, try to
add as little as possible.
Turn out on a lightly floured board and knead for 3 minutes. Let rest
5 minutes.
Dough should be firm but slightly tacky (sticks to hands slightly).
After 5 minutes, knead again for 1 minute, form into a ball, place in
a clean container and cover with a dish towel to let rise.
Let rise at room temperature 1-2 hours, or until well risen (almost
doubled). I keep my house at 58F in the winter, so my rise took about 4 hours.
For a free-standing hearth loaf, shape into a round shape or oval (do
not knead again or you will remove air), draw the surface of the
dough from top to bottom, and pinch the dough closed on the bottom.
Place on a greased cookie sheet. Decorate top if desired (wet with
water to stick poppy seeds, sesame seeds or cracked wheat to loaf)
and let rise until the loaf is not quite doubled in size. This will
take 60 minutes to 2 hours.
About 20 minutes before you bake, start preheating your oven to 500F.
For free-standing loaf, place an old aluminum pan on the bottom rack
and your baking rack on the next level up. See this article on using
steam in your oven for more information.
Slash surface of bread with sharp razor blade or very sharp knife to
about 1/4" deep.
To bake, place cookie sheet in oven, pull bottom rack with old pan
out and pour about 2 cups of water into it. Close quickly. If you
have a spray bottle with water, open oven after 3 and 6 minutes and
give 10 quick squirts onto the walls of the oven. Turn oven down to
450F after 10 minutes and bake for 30 to 40 more minutes, or until
internal temperature of the bread reaches 200F.
Allow loaf to cool completely before slicing or it will still be wet
on the inside.
Description:
"Dense and Chewy Bread Like in Germany"
S(Internet Address):
http://germanfood.about.com/od/bread/r/gerseedbread.htm
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Per Serving (excluding unknown items): 221 Calories; 6g Fat (23.3%
calories from fat); 8g Protein; 37g Carbohydrate; 7g Dietary Fiber;
0mg Cholesterol; 191mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : 2015 - 0325