Here are two recipes. I have not tried them, but they look pretty good to
me. Probably not that dark,but whole grain.
Organic Multigrain Loaf
Recipe By : Dan Leader on Cooking Live
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cups grain mix -- (4.4 ounces) *
Water to cover
2 cups unbleached -- (8.9 ounces)
organic flour
2 cups organic whole -- (8.9 ounces)
wheat flour
1 tablespoon malt
1 1/4 cups water -- (9.2 ounces)
1/2 cup sourdough levain -- (1.8 ounces)
1/3 cake compressed yeast
1 tablespoon sea salt
Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let
rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18
minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add
salt in last 4 minutes of kneading. Let rise in greased bowl, covered with
a damp towel for 3 hours at 78 F. Divide dough and form into different
shapes. Bake in preheated 475 F oven for 15 minutes, then lower heat to 425
F and bake for anther 40 minutes.
Yield: 2 (1 pound 4 ounce) loaves
Prep Time: 11 hours 40 minutes
Cook Time: 1 hour 10 minutes
* (equal parts cracked wheat, rye, oats, millet, flax seeds)
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--------------- MESSAGE bread-bakers.v101.n046.8 ---------------
From: "Ellen C." >
Subject: Vollkornbrot
Date: Tue, 25 Sep 2001 12:28:42 -0400
Dan Leader was the guest star on Sara Moulton's Cooking Live in Dec,
2000, and the show was rebroadcast today.
This bread involves no kneading, and is a dense German bread. It
definitely caught my interest.
I'll also post the other breads from this show, all of which use
organic whole grains and looked fantastic.
Ellen
* Exported from MasterCook Mac *
Vollkornbrot
Recipe By : Dan Leader on Cooking Live
Serving Size : 1 Preparation Time :0:00
Categories : Breads Hand Made
Sourdough Breads Whole Grain & Cereal
Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole rye berries -- (13 ounces)
8 cups boiling spring -- (64 fl. ounces)
water
2 cups rye sourdough -- (18 ounces)
starter
8 cups medium ground -- (40 ounces)
rye flour
2 cups cracked rye -- (9 ounces)
1 tablespoon fine sea salt -- (3/4 ounce)
Soak the rye berries in about 6 cups of the hot spring water, or at least
enough to cover berries by 1-inch. Let stand 8 hours or overnight (if the
water becomes completely absorbed before soaking time has ended, add more
hot spring water to cover). Drain and reserve the soaking liquid. Add
enough fresh room-temperature spring water to the reserved soaking liquid
to measure 6 cups total. Reserve. Combine the starter, rye berries and
reserved 6 cups water in a 6-quart bowl. Break up the starter well with a
wooden spoon and stir until it loosens and the mixture is slightly frothy.
Add 1 cup (5 1/2 ounces) of the rye flour and all the cracked rye. Stir
well until combined. Add the salt and remaining flour. Stir until combined
and the mixture is wet and sticky. Take the dough's temperature - the ideal
is 78 F. Cover with a clean damp towel and put in a moderately warm (74 to
80 F) draft-free place.
Note: If the dough temperature is higher than 78 F put it in a
cooler than 78 F place, like the refrigerator, until the dough cools to 78
F. If it is lower than 78 F, put it in a warmer than 78 F place until the
dough warms to 78 F. The point is to try to keep the dough at 78 F during
its fermentation. If you have to move the dough, be gentle and don't jostle
it, or the dough might deflate.
The dough will become spongy but not springy, distinctly sour-smelling and
increased in volume by about 1/4. Generously grease 2 (5 by 9 by 3-inch)
loaf pans with vegetable shortening and dust with rye flour. Turn the dough
into the prepared pans. Smooth the tops with a wet thin flexible cake
spatula. Cover the loaves with a clean damp towel or plastic wrap and put
in a moderately warm (74 to 80 F) draft free place until the dough has
domed slightly and increased in volume again by 1/4. Bake on center rack of
a preheated 300 F oven until the loaves have shrunk from the sides of the
pan and the tops are dark brown and a toothpick inserted in the center
comes out clean, about 2 1/2 to 3 hours. Remove the loaves from the pans
and hold the loaves upside down. Strike the bottoms firmly with your
finger. If the sound is hollow, the breads are done. If it doesn't sound
hollow, bake 15 minutes longer. Cool the pans for 10 minutes, then remove
and cool completely on wire racks. Let the bread rest 24 to 36 hours before
eating. It is very moist in the center when removed from oven, but as it
cools the moisture distributes evenly throughout the bread. It will keep
for weeks at room temperature wrapped tightly in plastic wrap.
Yield: 2 (9 by 5-inch) loaves
Prep Time: 8 hours 30 minutes
Cook Time: 27 hours 25 minutes
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