Mixed Grain Bread
Mixed grain bread is a recipe with fresh ingredients from the grain category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g millet
- 250 g rye flour (Type 1050)
- 275 g wheat flour (Type 812)
- 22 g brewer's malt
- 50 g buckwheat groats (or flakes)
- 7 g wheat gluten
- 10 g salt
- 2 tbsp bread spice
- 15 g fresh yeast
- 100 g sourdough
- 75 g sunflower seeds
- 4 tbsp hearty oats
- 4 tbsp flaxseeds
- flour for working
- sunflower seeds for topping
Instructions
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1.
Soak the millet in a little water covered overnight. Drain and let it sit the next day.
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2.
Mix the two flours with brewer's malt, buckwheat groats, gluten, salt, and bread spice. Dissolve the yeast in lukewarm water and add to the sourdough, then combine with the flour mixture. Add millet, sunflower seeds, oats, flaxseeds, 250-350 ml lukewarm water, and knead into a medium‑firm dough that still sticks slightly. Let rest covered for about 30 minutes.
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3.
Knead the dough again on a floured surface and shape it into a loaf form. Place on parchment paper on a baking sheet, brush with water, and sprinkle sunflower seeds on top. Let rise covered in a warm place until doubled in volume, about 1 hour.
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4.
Preheat the oven to 220°C (428°F) with upper and lower heat.
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5.
If possible, create steam and bake the loaf for about 1 hour. If it darkens too much, reduce the temperature slightly. The bread is done when it sounds hollow when tapped on top.
