Granary - strong & aromatic

Today you will get the recipe for my grain bin from me, a nice, strong and aromatic mixed bread with a high whole grain content. Not only does it taste delicious, it is also super easy to prepare and stays fresh for a while. ♥

Kornkasten

The preparation is carried out according to the same principle as with Grain bread with kefir, Alpenruchbread overnight and the Whole grain spelled and carrot bread. The dough is prepared in the evening, poured into the baking pan and only baked the next day or after 10-12 hours of walking. The walking time refers to a room temperature of 20-22 ° C; if it is warmer, the walking time is shortened (e.g. in summer), if it is cooler, it is longer.

The grain box tastes really strong and has a bite. You are welcome to work a few roasted walnuts or sunflower seeds into the dough. In terms of taste, these go very well with the already slightly nutty-tasting emmer and spelled flour. Due to the long walking time, very little yeast can be used and the bread is very digestible. At the same time, the dough develops a great aroma. The grain bin is a really delicious bread that is child's play to prepare and can be easily integrated into the hectic pace of everyday life. It is still healthy and digestible ... ♥

Kornkasten

Ingredients for the grain box:

(for a 1kg bread pan, a magic box or a loaf pan with approx. 30cm)

  • 200g wheat flour type 1050
  • 100g wholemeal spelled or emmer flour
  • 200g wholemeal rye flour
  • 100g wheat or spelled meal
  • 1g fresh yeast
  • 20g ASG (Anstellgut) from (rye) sourdough
  • 270 water, cool
  • 250g buttermilk, room temperature / Thermomix: cold (vegan: 125g water and 125g soy yoghurt)
  • 10g sugar beet syrup / brown sugar / coconut blossom sugar
  • 15g Baking malt inactive/ homemade (recipe)
  • 15g salt
  • 20g oil (also walnut oil)
  • 25g flaxseed, crushed
  • optional: 30-50g sunflower seeds or walnuts, roughly chopped
  • some wholemeal rye flour to sprinkle

The nuts and sunflower seeds can be roasted beforehand, so they taste even more nutty and intense.

I like to use this for very small amounts of yeast Spoon scale and so far I am very satisfied with it. She's been doing her job for me for a long time. 1g of yeast can still be weighed quite well with some “normal” kitchen scales.

 

Prepare the grain box:

  1. Grease the baking pan well and sprinkle with wholemeal rye flour.
  2. Dissolve the yeast, ASG and syrup / brown sugar in the water.
  3. Add all ingredients except for salt and oil and knead for 6-8 minutes.
  4. Add oil and salt and knead in for another 2 minutes.
  5. Pour into the prepared form and smooth out with a dampened spatula.
  6. Then sprinkle the dough generously with rye flour and cover.
  7. Let stand for 10-12 hours at room temperature (20-22 ° C).
  8. The next morning, preheat the oven to 250 ° C top-bottom heat and put the bread in the preheated oven on the grid, bottom shelf (!).
  9. Steam right at the beginning of baking (burst of steam) or spray plenty of water into the oven and onto the bread at the beginning of baking.
  10. After 10 minutes, reduce the temperature to 210 degrees and open the oven door wide once. Bake for another 40 minutes. (Magic box: heat the oven to 220 ° C and bake the bread continuously at 220 ° C.)
  11. The baking time and temperature may vary slightly in your oven.
  12. After baking, fall out of the pan and leave it in the switched-off oven for a while without the pan.
  13. Then let cool down completely on a wire rack.

 

Prepare grain bread in the Thermomix®:

  1. Grease the baking pan well and sprinkle with rye flour.
  2. Put the yeast, the ASG and the syrup / brown sugar with the water in the mixing bowl, 1 min. / Speed 2.
  3. Add the remaining ingredients (except for salt and oil) and knead for 3 minutes / dough setting.
  4. Add salt and oil, 2 min / dough kneading setting.
  5. Pour into the prepared form and smooth out with a dampened spatula.
  6. Then sprinkle the dough generously with rye flour and cover.
  7. Let stand for 10-12 hours at room temperature (20-22 ° C).
  8. The next morning, preheat the oven to 250 ° C top-bottom heat and put the bread in the preheated oven on the grid, bottom shelf (!).
  9. Steam right at the beginning of baking (burst of steam) or spray plenty of water into the oven and onto the bread at the beginning of baking.
  10. After 10 minutes, reduce the temperature to 210 degrees and open the oven door wide once. Bake for another 40 minutes. (Magic box: heat the oven to 220 ° C and then bake continuously at 220 ° C.)
  11. The baking time and temperature may vary slightly in your oven.
  12. After baking, fall out of the pan and leave it in the switched-off oven for a while without the pan.
  13. Then let cool down completely on a wire rack.

Kornkasten

Kornkasten


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38 thoughts on “Kornkasten – kräftig & aromatisch”

    1. Cookie and Co

      Yes, that will definitely be the baking malt. I have often read about soggy bread at the Seitenbacher. I pers

  1. Hello, Sonja, now I have baked the GRAIN BOX again, but this time WITHOUT active baking malt, otherwise all quantities as described in your recipe. The result is hearty, tasty and well-baked bread! The long Gare tr

    1. But you can do it, because the devil has struck. But it doesn't necessarily have to be with the bread either. 🙂 LG, Sonja

  2. The bread was wonderfully easy to make. The only (unintentional) change on my part was that I had three grams of yeast in it instead of one. It rose nicely overnight. Then I baked it off according to the instructions, but it didn't rise at all when baking and is therefore rather firm and also a bit damp, not as nice and airy as yours in the pictures. I usually bake other types of bread, not with such a heavy batter. Do you have any idea why it didn't rise any more while baking? 🤔
    Many greetings,
    Heike

    1. Dear Heike,
      I think because of the slightly larger amount, the bread was over-cooked and no longer oven shoots. Maybe you would like to try again with 1 g of yeast?

      LG, Sonja

    2. Overcooked - I didn't think of that, but…. of course, that's it. 🤦🏼‍♀️ I could have figured it out myself. 😊 I'll definitely try again, then with less yeast and finger testing, because the bread tastes really, really good! Thanks for your answer!

  3. Dear Sonja,
    it is high time I wrote to you.

    After I have already made sourdough according to your instructions and successfully fed it and since then I have baked various breads, rolls and your wonderful Glögg apple cake several times, I finally have to thank you.

    Great site, absolutely competent information, delicious recipes. I am always thrilled! I also got to know and appreciate Bon'Gu through you, which is also a very good recommendation.

    Now today I baked the wonderful, delicious, aromatic KornKasten ... A real treat!

    Thank you very much for this and many other recipes (the egg salad is waiting for husband and sons) we enjoy it! Your egg liqueur has also found its way into my recipe collection….

    Before I enumerate any more, I will stop writing and send warm greetings from you - keep it up.

    Thanks so much!

    1. cookieundco

      I am very happy about that! 🙂
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  4. Sabine Weisbrod

    Good morning, bread just got out of the oven - already the second time 🙈 but it tears on the top of the side, what am I doing wrong? Lg Sabine

    1. Hi there,

      then you have to extend the walking time in the box shape and swath if necessary.
      Then that shouldn't happen anymore. How long did you have it and at what temperature?

      Many greetings,
      Sonja

  5. Stephanie Rahmede

    Dear Sonja, I really like to brown this bread, it is one of our favorites. Have you ever tried to bake it in the wooden baking frame? And then let it rise in the mold overnight? Would love to hear and experiences. Stephanie

    1. Dear Stephanie,

      it will work safely in the wooden baking frame.

      It could get really sour overnight, but I have nice alternative recipes here on the blog that are intended with ÜNG anyway.

      Many greetings,
      Sonja

  6. Hello Sonja,
    I bought the swath tool for swathing. My question is, how long does it have to be heated up and does it have to stay in the oven for the entire baking time?

    Thank you in advance for the great recipe.

    Warm greetings

    1. Was nothing with the instructions?
      I would say definitely 20-30 minutes. Usually you leave that in the oven, yes. Because it is also terribly hot.

      Many greetings,
      Sonja

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