Grain crust (with and without seeds)

Today I have a new bread recipe for you, which comes in two versions. A delicious and crispy grain crust that you can bake with or without seeds. Of course I baked and photographed both variants for you. So you can easily decide for yourself whether you would like to have seeds and flakes in the dough or not. I baked the bread in a pot, but it can also be baked freely pushed open. ♥

Kornkruste auf Backpapier auf einem alten Backblech.

The thing with the flour ...

Since the grain crust consists partly of wholemeal flour, you should definitely pay attention to one little thing regarding the water absorption. Every flour fluctuates slightly in quality and thus also the amount of water that it can bind. This happens even with the same variety and brand. Discounter or cheap flours usually have a lower water absorption than quality flours from a mill or from a dealer you trust. With wholemeal flour, it also makes a big difference whether it was bought ready-ground or has been left to mature for a while, or whether it was freshly ground just before baking. Flours that have been in storage for a long time usually have better water absorption. Therefore, please note this if you want to bake the recipe. Many fans of wholemeal bread like to grind their grain freshly themselves in order to have the full flavor and all the nutrients in the flour.

However, since not everyone has a grain mill and can grind it themselves, this recipe was designed for “seasoned flour”. So if you freshly grind your wholemeal flour, first be a little more economical with the bulk liquid and add it to the dough at the end of the kneading time if necessary.

Kornkruste frisch gebacken im Gusstopf Kornkruste frisch gebacken im Gusstopf

Overall, the grain crust rises very well. Therefore, the pot should not be too tight if the bread is not baked with the bake. A round casting pot with a diameter of 26 cm just fits. A little bigger is almost better.

The recipe contains only 1 g of fresh yeast and is mainly driven with Lievito Madre. If you can rely on your Italian sourdough, you can in principle leave out the yeast. Or you can freshen up your madre twice beforehand if you are not sure. To be on the safe side, I don't think adding yeast is a bad thing because I never know how fit my readers' sourdoughs are.

Kornkruste in Scheiben geschnitten auf einem alten Backblech

If you have the choice, you are spoiled for choice, because now you have the choice with this recipe, with so many options: with or without seeds, in a pot or pushed freely, with or without yeast. I am curious what you will choose and I hope you will enjoy baking. ♥

Kornkruste auf Backpapier auf einem alten Backblech.

Ingredients for the grain crust:

Lievito Madre:

(50% Hydration / TA 150)

  • 60 g items / Lievito Madre (room warm)
  • 30 g water, lukewarm (approx. 26-30 ° C)
  • 60 g wheat flour type 550
Source piece 1: (variant with Seeds)
  • 80 g water, lukewarm (approx. 30 ° C)
  • 12 g of salt
  • 110 g mixed seeds and flakes, e.g. 50 g coarse spelled or oat flakes, 30 g sunflower seeds, 10 g sesame seeds, 10 g flaxseed meal. 10 g poppy seeds
Source piece 2: (variant without Seeds)
  • 80 g of water
  • 12 g of salt
  • 40 g old bread, toasted and ground (instead of seeds and flakes)
  • optional: 1 teaspoon of bread clover or bread spice
Autolysis dough:
  • 150 g yoghurt, Greek style (fridge-cold) (vegan / dairy-free: soy yoghurt)
  • 180 g water (cool from the tap)
  • 250 g wheat flour type 550
  • 150 g whole wheat flour (preferably made from red grain / pupur wheat or yellow wheat)
  • 50 g wholemeal rye flour
Main dough:
  • Autolysis dough
  • Lievito Madre
  • 1 g fresh yeast (optional / safety yeast)
  • 10 g beet syrup, honey or brown sugar
  • 1 pinch of vitamin C powder or Acerola powder (optional)
  • additionally up to 40g water (if necessary)
  • 10 g oil (e.g. olive oil)
  • optional: sunflower seeds, sesame and poppy seeds to roll over

Prepare the grain crust:

Lievito Madre:
  1. Dissolve Lievito Madre-Anstellgut in the water (if necessary, let it soak briefly in the water.)
  2. Knead thoroughly with the flour.
  3. Let it ripen for 3-4 hours at around 23-28 °.
  4. During this time, the volume should have at least doubled or tripled.
Source piece:
  1. The ingredients for source piece 1 or Mix the source piece 2 briefly (i.e. only one source piece).
  2. Let it soak for at least 6 hours, or better overnight.
Autolysis dough:

Knead the water, yoghurt and all of the flour briefly and cook for 60 minutes Autolysis leave.

Main dough:
  1. Add the autolysis dough, ripe Lievito Madre, yeast, vitamin C and beet syrup and knead at slow speed for about 8 minutes. (Kenwood CC: Level 1). (The dough should not be too soft at first, as the swelling piece is still added.)
  2. Continue kneading for another 3-4 minutes at medium speed. First knead the source piece (either source piece 1 or source piece 2) and then knead in the oil. If necessary, knead in up to 40 g of water in sips.
  3. Place in a lightly oiled dough pan and cook for 3 - 3.5 hours at around 22-24 ° C. Stretch and fold immediately and after 60/120 minutes (stretch & fold). The batter should have doubled in size by this time.
  4. Then look loosely round on the floured work surface. Cover and relax for 30 minutes.
  5. Look round or oblong again. Roll in seeds as desired (moisten the dough a little if necessary). Put in a floured proofing basket.
  6. Let it start for 30 minutes. Then cover and place in the refrigerator (5 ° C) for approx. 12-14 hours.
On the baking day:
  1. Allow to acclimate for 60 minutes at room temperature. In the meantime, preheat the oven to 250 ° C top / bottom heat. Either together with a large casting pot (at least 26-28cm) or a baking steel / tray / pizza stone.
  2. Then turn the dough out onto baking paper and cut into it as desired.
  3. Baking in the casting pot: Lift the dough together with the baking paper into the preheated saucepan and close the lid. Bake for a total of about 45 minutes. After 15 minutes of baking time, lower the temperature to 210 ° C. After another 20 minutes, remove the lid.
  4. Pushed free: Transport the dough together with the baking paper onto the hot baking iron / tray / pizza stone and steam (steam). After about 10 minutes, open the oven door wide once (to let the moisture out) and lower the temperature to 210 ° C. Bake for a total of about 40-45 minutes.
  5. After baking, let the bread cool on a wire rack. (Whoever wants can immediately Spray a little water after baking.)

Teig für die Kornkruste in der Teigwanne Teig für die Kornkruste in der Teigwanne nach dem Falten. Teig für die Kornkruste in der Teigwanne nach dem Falten. Teig für die Kornkruste im Gärkörbchen

Kornkruste vor dem Backen frisch eingeschnitten Kornkruste vor dem Backen frisch eingeschnitten

Kornkruste vor dem Backen im Gusstopf Kornkruste frisch gebacken im Gusstopf Kornkruste frisch gebacken im Gusstopf Kornkruste in Scheiben geschnitten auf einem alten Backblech

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PREPARATION IN THE THERMOMIX®:

Lievito Madre:
  1. Dissolve the Lievito Madre items in the water (if necessary, let them soak briefly in the water.)
  2. Knead thoroughly with the flour. (If necessary: 1 min./ dough kneading level)
  3. Let it ripen for 3-4 hours at around 23-28 °.
  4. During this time, the volume should have at least doubled or tripled.
Source piece:
  1. The ingredients for source piece 1 or Mix the source piece 2 briefly (i.e. only one source piece).
  2. Let it soak for at least 6 hours, or better overnight.
Autolysis dough:

Put the water, yoghurt and all of the flour in the mixing bowl, 1 min./ dough setting. For 60 minutes to Autolysis leave.

Main dough:
  1. Add ripe Lievito Madre, yeast, vitamin C and beet syrup to the autolysis dough, 4 min./ dough kneading setting. (If necessary, use the spatula to remove it from the knife beforehand.)
  2. Add the swelling piece, 1 min./ dough kneading setting.
  3. Add oil (and now a little water if necessary), 1 min / dough kneading setting.
  4. Place in a lightly oiled dough pan and cook for 3 - 3.5 hours at around 22-24 ° C. Stretch and fold immediately and after 60/120 minutes (stretch & fold). The batter should have doubled in size by this time.
  5. Then look loosely round on the floured work surface. Cover and relax for 30 minutes.
  6. Look round or oblong again. If desired, roll in seeds (moisten the dough a little if necessary) and place in a floured proofing basket.
  7. Let it start for 30 minutes. Then place in the refrigerator (5 ° C) for approx. 12-14 hours.
On the baking day:
  1. Acclimate for 60 minutes at room temperature. In the meantime, preheat the oven to 250 ° C top / bottom heat. Either together with a large casting pot (at least 26-28cm) or a baking steel / tray / pizza stone.
  2. Then turn the dough out onto baking paper and cut into it as desired.
  3. Baking in the casting pot: Lift the dough together with the baking paper into the preheated saucepan and close the lid. Bake for a total of about 45 minutes. After 15 minutes of baking time, lower the temperature to 210 ° C. After another 20 minutes, remove the lid.
  4. Pushed free: Transport the dough together with the baking paper onto the hot baking iron / tray / pizza stone and steam (steam). After about 10 minutes, open the oven door wide once (and let the moisture out) and lower the temperature to 210 ° C. Bake for a total of about 40-45 minutes.
  5. After baking, let the bread cool on a wire rack. (Whoever wants can immediately Spray a little water after baking.)
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9 thoughts on “Kornkruste (mit und ohne Saaten)”

  1. Stefanie Pfaff

    It's a nice recipe, but I'm a bit overwhelmed with the times when you start something.
    Don't bake that long.
    Could you give me a tip?
    Kind regards, Steffi

    1. cookieundco

      You prepare the spring and brewing pieces together with the madre. Both can be done the day before and can be put in the refrigerator.
      Depending on how fast your Madre is, the autolysis dough is about 1 hour before the prick (My Madre takes 2 hours, for example).

      It is best to start with the madre in the early afternoon so that you can shape in the evening and bake the next day.

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

      Sincerely,
      Sonja

  2. Hello 👋🏻
    I baked the Veit today and it tastes really, really delicious.
    It's also quite fluffy, but nothing works for me in the oven. It stays exactly as I shoot it in. What could be the reason? That my LM is still so "young" (3 weeks)?

    1. cookieundco

      Does your dough rise well beforehand?
      Otherwise shorten the piece cooked.

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

      Sincerely,
      Sonja

  3. I also had timing problems because I only read towards the end that the piece cooked for 12-14 hours in the refrigerator.
    I currently have 1st. the source piece prepared and placed in the KS overnight.
    Tomorrow the madre will be fed and the fridge dough will be baked the day after next (I'm making 2-one as a gift, because it's really good!).
    To do this, I have to bring the casting pot back to 250. Take No. 2 out of the KS an hour later.

  4. Hi there,
    I would like to bake this bread. But I don't have a madre, just normal wheat sourdough.
    Can I use that too? How does the recipe change then?
    Many thanks & best regards from NY, Ulrike

    1. cookieundco

      Hello, either use less water (approx. 25 g water) or feed the sourdough 1-2 times harder beforehand.

      Sincerely,
      Sonja

  5. OMG, what a fantastic bread!
    I'm still new to sourdough cheese and today I baked this bread for the second time. Slowly my sourdough also seems to have the right power, because today the bread rose again really nicely while baking <3
    According to your instructions, I cut off a LM from my "normal" wheat sourdough and it is really good at it.
    Since we're living in 2020, I of course sent photos of the finished gem and the best comment was "Yeah, I always take photos of my bread from the bakery and claim that I baked it myself."
    I really have to control myself not to eat half a loaf at once because it is so incredibly delicious.
    Thank you very much (also on behalf of my better half) for this blog, I learned a lot here and next to the grain course today I baked the plucked bread with herb butter ... I'm in the 7th sourdough heaven 🙂

    1. cookieundco

      I'm really happy about that now!
      Thank you very much for your feedback and we wish you continued baking fun and success.
      Many greetings,
      Sonja

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