SAATKORN - MANY SEED BREAD WITH YEAST

SOAKER
170 g whole wheat flour
57 g rye flour
7 g flaxseeds
4 g salt
170 g water

FINAL DOUGH
all soaker
142 g water, more for adjustment
6 g instant yeast
227 g bread flour
57 g whole wheat flour
56 g sesame seeds
56 g sunflower seeds, toasted
56 g pumpkin seeds, toasted
5 g salt
19 g honey
egg wash
6 g sesame seeds, for topping


DAY 1

In the morning, prepare soaker.

In the evening, dissolve instant yeast in lukewarm water. Add to soaker and all other ingredients for final dough. Mix on low speed for 2 min, until all flour is hydrated. Let rest for 5 min.

Knead 2 min. on medium-low speed, adjust with water, if necessary (dough should be very supple and slightly sticky). Continue kneading for 4 min. more, switching to medium-high speed for last 20 sec. Dough should be still slightly sticky.

Transfer dough to lightly floured work surface and stretch and fold 4 times, with 10 min rest after each folding (total time 40 min.). After last folding, place in lightly oiled bowl, cover and refrigerate overnight.

DAY 2

Remove dough from refrigerator and either de-chill for 2 hrs. before shaping, or shape into batard when still cold. Place on parchment lined baking sheet, brush with egg wash and sprinkle with sesame.

Score de-chilled dough at once; and cold dough after 1 1/2 hrs. (when turning on oven). Mist bread with spray oil, cover and let rise to 1 1/2 times its original size (45 - 60 min for de-chilled dough, 2 - 3 hrs for cold dough).

Preheat oven to 425 F, including steam pan. Bake bread 20 min. at 375 F (steaming with 1 cup hot water), rotate 180 degrees and continue baking for another 27 - 30 min. (internal temperature should be at least 200 F).

Cool on a wire rack.

Adapted from Peter Reinhart's "Whole Grain Breads".

German Many Seed Bread - Deutsches Mehrkornbrot

Peter Reinhart's "German Many Seed Bread" with its abundance of pumpkin-, sunflower-, flax- and sesame seeds is the right loaf for "granolas", but will also satisfy people whose daily footwear doesn't start with a "B" and ends with "ck".
The original version of this recipe from "Whole Grain Breads" is too sweet for my taste (German breads usually are not sweet, except dark ryes and enriched challah-like breads). I also found that a little less yeast does the trick, too, so I cut down on both honey and instant yeast.
This week I tried artisan bakers' dernier cri, the stretch-and-fold technique - also fondly called S&F - instead of the pre-ferment in the original recipe. It worked like a charm, and the breads turned out great.

Peter Reinhart's "Deutsches Mehrkornbrot" mit seiner Fuelle an Kuerbis- und Sonnenblumenkernen, Leinsamen und Sesam ist genau das Richtige fuer "Mueslis", sollte aber auch Leute zufriedenstellen, deren alltaegliche Fussbekleidung nicht mit einem "B" anfaengt und mit "ck" aufhoert.
Die Originalversion dieses Rezepts aus "Whole Grain Breads" ist fuer meinen Geschmack zu suess (deutsches Brot ist ja ueblicherweise nicht suess, mit Ausnahme von dunklem Roggenbrot und Stuten). Ich hab ausserdem festgestellt, dass etwas weniger Hefe den Teig genauso gut aufgehen laesst und daher sowohl den Honig als auch die Instanthefemenge reduziert.
Diese Woche hab ich Kunstbaeckers letzten Schrei ausprobiert, die Dehn- und Falttechnik anstelle des Vorteigs aus dem Originalrezept. Es hat hervorragend geklappt, und die Brote sind sehr gut geworden.