* Exported from MasterCook *
Bread, German Seed Dreikernebrot
Recipe By :Jennifer McGavin
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough 1:
145 g. whole wheat flour -- (1 1/4C)
50 g. dark rye flour -- (6T)
2 tsp. ground flaxseed
3/8 tsp. salt
5/8 cup water
Dough 2:
193 g. whole wheat flour -- (1 5/8C)
1/4 tsp. instant yeast
1/2 cup water
Finishing Dough:
46 g. whole-wheat flour -- (6T)
5 tbsp. sesame seeds
5 tbsp. sunflower seeds -- toasted
5 tbsp. pepitas -- pumpkin seeds, toasted
1/2 tsp. salt
2 tsp. instant yeast
1 tbsp. honey
This bread is thick with seeds and whole grain goodness. It can
satisfy your craving for dense, chewy German bread. It makes use of
overnight soaking and fermentation to unlock as much flavor out of
the flour as possible.
Prep: 50 mins
Cook: 61 mins
Overnight fermentation: 12 hrs
Total: 111 mins
Yield: One Large Loaf
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 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 â??a 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. â??The 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 to 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 a sharp razor blade or very sharp knife
to about 1/4" deep.
To bake, place cookie sheet in â??the 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
â??the internal temperature of the bread reaches 200F.
Allow loaf to cool completely before slicing or it will still be wet
on the inside.
S(Internet address):
https://www.thespruceeats.com/german-seed-bread-dreikernebrot-1446682
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Per Serving (excluding unknown items): 182 Calories; 5g Fat (22.9%
calories from fat); 7g Protein; 30g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 159mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0104