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German Whole Grain Bread

450 g wheat flour
450 g rye flour
225 g seven-grain flour
sourdough (made from remaining dough or from fresh starter 
           culture - sold at health food stores)
2 tsp. table salt
1 cup soaked wheat grains, sun flower kernels, sesame, linseed, 
dried herbs (caraway, thyme, oregano, ...) - to taste

Add one third of total amount of flour to sourdough and enough water (500 ml) to make a batter. Let rise at room temperature until the dough has about doubled in volume (about half a day).
Retain three table spoons of the batter for the next bread and store in fridge.
Add the remaining flour, salt, grains and herbs and as much water (500 ml) as to make a sticky but fluid dough. Let rise for another half a day or until the volume has doubled. Fill dough into two greased and wheatlet-coated bread forms and bake at 200 C (400 F) for one and a half to two hours.

* Less water makes the bread firmer and it takes less time to bake. More water makes the bread softer and it takes longer to bake.
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