I found some forgotten millet and barley in my kitchen-cabinet, I used it in
the following recipe:

-==== REZKONV-Recipe - RezkonvSuite v0.98

Title: 5-Grain-Bread
Categories: Bread, Sourdough
Yield: 1 Recipe

=============================== DAY 1 ===============================
250 grams Water
120 grams Starter
110 grams Coarse whole wheat (1)
125 grams Coarse whole barley (2)

=============================== DAY 2 ===============================
65 grams Coarse rye (3)
80 grams Whole millet flour (4)
180 grams Flour Type 550
170 grams Whole spelt flour (5)
200 grams Water
20 grams Salt

============================== SOURCE ==============================
-- Edited *RK* 07/04/2005 by
-- Ulrike Westphal

Day 1: Mix all ingredients and let ferment over night on the counter.

Day 2: Combine all the flours, add the water and stir the autolyse
until it is smooth. Cover the bowl and let it autolyse for 30
minutes.

Mix the salt into the autolysed dough and knead it about 7 minutes
on medium speed. Cover the bowl and refrigerate 24 hours.

Day 3 : Form a boule and ferment for 5 - 6 hours on the counter in a
banneton. Invert to a floured baking peel and bake at 250 °C (490F)
on a hot baking stone.

=====

pics:

http://www.freephotoserver.com/view....-bread1819.jpg

http://www.freephotoserver.com/view....ad_0024121.jpg

It's nearly gone...

Ulrike

1) Bless you for using Metric measures!
2) What is the temperature for overnight fermentation? I have an unheated
home, so I use a thermostatically controlled proving box for ALL my raising
and proving.
3) When you specify "coarse" grains, I assume you mean coarsely ground?
4) What is flour type 550? 5.50 % extraction white flour? I don't have
access to that kind of flour here. Nor to any kind of rye flour except
whole-kernel grind (meal and fine grind).
5) Nice bread pix . Thanks for the centimeter ruler.

"Ulrike Westphal" > wrote in message
...
>
> I found some forgotten millet and barley in my kitchen-cabinet, I used it
in
> the following recipe:

Charles F. Schatz wrote:

>4) What is flour type 550? 5.50 % extraction white flour? I don't have
>access to that kind of flour here. Nor to any kind of rye flour except
>whole-kernel grind (meal and fine grind).
>
German flours are rated based on their ash content. The higher the
number, the higher the ash content.

A 550 would be similar to a white all-purpose or bread flour.

Mike

"Charles F. Schatz" > schrieb im Newsbeitrag
...
> 1) Bless you for using Metric measures!

What else should I use, I live in Europe :-))?

> 2) What is the temperature for overnight fermentation? I have an unheated
> home, so I use a thermostatically controlled proving box for ALL my
>raising and proving.

No idea, but I think about 18 °C.... I just use the kitchen's temperature
at night.

> 3) When you specify "coarse" grains, I assume you mean coarsely ground?

Yes.
> 4) What is flour type 550? 5.50 % extraction white flour? I don't have
> access to that kind of flour here.

I think it's bread flour. I use Type 405 for all-purpose-flour...
As Mike already explained: German flours are rated based on their ash
contents.

>Nor to any kind of rye flour except
> whole-kernel grind (meal and fine grind).

No problem
> 5) Nice bread pix . Thanks for the centimeter ruler.

You are welcome.

Ulrike