Today there is still a nice recipe for you on the subject of baking with whole grain: A hearty whole grain bread. The last bread recipe, mine Grain crust, was also created in this context. Namely for a joint project with mipano. It's about baking with whole grain. Today's crate bread is a 100% wholemeal bread with a whole meal. Very tasty, very juicy and, thanks to the meal and seeds, also bite. It also has excellent freshness. In addition, it consists only of rye and spelled - without any wheat. You see, I always think of my dear readers who can't stand wheat or who simply prefer to bake with spelled. ♥
Bake with whole wheat flour
Flour can vary in quality due to natural fluctuations. This also varies the amount of water it can absorb. This is the case even with the same type of flour from the same mill. Discount or cheap flours usually have a significantly lower water absorption than quality flours. With wholemeal flour, it is also important that it has enough time in the dough to swell or that it swells beforehand. Otherwise it would later draw water out of the dough and make the bread dry quickly.
In addition, it makes a big difference whether flour is bought ready-ground and has been stored for a while or whether it was freshly ground just before baking. Freshly ground grain provides the full flavor and all of the valuable nutrients in the grain. If flour is stored for a while, however, the baking ability improves - it matures. This “post-ripening” is sometimes accelerated by the addition of ascorbic acid. After about 14 days of storage, important properties for the gas holding capacity and baked goods volume should have optimally developed.
But not everyone has a flour mill or wants to do this “extra effort”. That's why I used seasoned grain or ready-ground flour for this recipe. So if you grind your wholemeal flour for this wholemeal bread, it is better to be more economical with the bulk liquid and add it to the dough at the end of the kneading time, if necessary. As with my grain crust, you can decide whether with or without seeds. You can find information about this in the recipe. Have fun baking ... ♥Print
Whole grain bread (wheat-free)
1 bread from a 1 kg bread pan (loaf pan 230 x 110 x 95 cm)
- 120 g Wholemeal rye flour, e.g. B. Forest rye
- 12 g Rye pitch
- 120 g Water, lukewarm (40 ° C)
- 125 g Rye meal (fine to medium)
- 250 g boiling water
- 5 g salt
Source piece (optional)
- 60 g Old bread, toasted & ground
- 60 g Sunflower seeds (roasted)
- 20 g Flaxseed meal
- 100 g water
- 5 g salt
tip: Sunflower seeds and flax seeds can also be omitted, then only use 60 g water.
- Source piece
- 20 g Beet syrup, alternatively coconut blossom sugar or whole cane sugar
- 2 g Fresh yeast (optional)
- 250 g Wholemeal spelled flour
- 80–110 g water (depending on the water absorption of the flour)
- some shot
- For the sourdough, mix the lukewarm water (40 ° C) with the flour and the topping about 10-12 hours before preparing the dough.
- Cover and let ripen at room temperature (falling to 22 ° C). The volume should have at least doubled during this time.
- Ideally at about the same time as the sourdough, but at least 4 hours before preparing the dough: Pour the boiling water over the rye meal and salt and mix.
- Cover and let soak at room temperature.
- Briefly mix all the ingredients for the source piece.
- Allow to swell at room temperature. (It is best to prepare at the same time as the sourdough.)
On the baking day
- Briefly knead the sourdough, wholemeal spelled flour and 80-90 g water. The mass becomes relatively firm. If this is too dry and does not combine, add another 10-20 g of water and knead in. Cover and leave to soak for 40 minutes.
- Then add the yeast and beet syrup, knead for 5-8 minutes at a slow speed.
- Continue kneading for 3-5 minutes at medium speed. Let the broth and swelling piece knead in little by little. (If you have difficulties with the dough hook while kneading, you can also use a flat beater or a flexible stirring element.)
- Pour the dough into a loaf pan that has been greased and sprinkled with grist. Smooth out with a dampened spatula or similar and sprinkle with fine grist. Cook for approx. 3 hours at 22-24 ° C. The dough should reach about 1 cm below the edge of a 1 kg bread pan or be fully cooked. Depending on the sourdough, this can take a little longer or shorter.
- Preheat the oven to 230 ° C top-bottom heat in good time.
- Insert bread without steam (bottom shelf). After 10 minutes, lower the temperature to 200 ° C. Bake for another 60 minutes. Remove from the loaf pan and bake for another 10 minutes without the pan. (So a total of 80 minutes.)
- Spray with a little water immediately after baking and let cool on a wire rack.
- It is best to cut the bread the next day.
KNEAD IN THE THERMOMIX
- Put the sourdough, wholemeal spelled flour and 80-90 g water in the mixing bowl for 40-50 seconds | Knead the dough level. The mass becomes relatively firm. If this is too dry and does not combine, add another 10-20 g of water and knead briefly. Cover and let soak for 40 minutes.
- Then add the yeast and beet syrup for 3 minutes | Knead in the dough stage.
- Add the broth and the soaking, 1 minutes | Dough kneading stage.
Keywords: Bread, wholemeal bread, grist, rye, spelled, yeast-free, sourdough, box bread, healthy bread, forest rye