5-grain-bread
 

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