whole grain sourdough bread with sprouts
 

-==== REZKONV-Recipe - RezkonvSuite v1.1

Title: Mega-vital Sourdough Bread with sprouts
Categories: Bread, Rye sourdough, Sprouts
Yield: 1 Recipe

============================== SPROUTS ==============================
1 tablesp. Mung beans
1 tablesp. Alfalfa, lentils, mustard, mung beans
1 tablesp. Sesame

============================== STARTER ==============================
475 grams Whole-spelt flour
475 grams Whole-rye flour
550 ml Water luke warm
100 grams Rye-starter 100 % hydration

=============================== DOUGH ===============================
150 grams Whole-spelt flour
150 grams Whole-rye flour
150 grams Water
40 grams Salt
1 tablesp. Caraway seeds, ground
1 tablesp. Coriander seeds, ground

============================== SOURCE ==============================
modified recipe from
http://www.top-getreidemuehlen.de/rez_brot2.shtml
-- Edited *RK* 02/27/2006 by
-- Ulrike Westphal

Sprout the sesame for 2 days, the other seeds for 3 days.

Prepare the sourdough and ripen for 8 to 10 hours.

Add all the ingredients - except the salt - to the mixing bowl and
roughly mix together and let rest for 20 minutes.

Add the salt and knead until the dough is proper developed. I did it
15 minutes by hand. You'll get a firm, slightly sticky dough. Give
the dough onto a greased work-surface and cover with plastic.

Bulk fermentation about 1,5 hours, fold the dough after 20, 40 and
60 minutes.

Divide the dough into two pieces, about 1100 g each, shape into oval
loaves, place them into floured bannetons and cover or give them
into a plastic bag.

Let the dough proof about 75 to 90 minutes.

Heat oven to 250°C. Transfer the loaves on a peel. Slash lengthwise,
load the bread and reduce the heat to 200 °C. Bake for about 45
minutes.

=====
For pictures see

http://ostwestwind.twoday.net/stories/1646407/
or
http://ostwestwind.twoday.net/stories/1642101/

whole grain sourdough bread with sprouts
 

Ulrike Westphal wrote:

> Title: Mega-vital Sourdough Bread with sprouts
> Categories: Bread, Rye sourdough, Sprouts
> Yield: 1 Recipe
>

>
> http://ostwestwind.twoday.net/stories/1646407/

> http://ostwestwind.twoday.net/stories/1642101/



Ed Replies:
Nice work with the baskets - the loaves look very nice. I've eaten
sprouted rye and wheat breads before but never thought to put mung
beans and sesame seed sprouts in there. You are brave.

Schmeckt es gut?

Ed Bechtel
ps. Is that your web site? Or is it a general blogging service? The
photos and layout look pretty good.

whole grain sourdough bread with sprouts
 

"Ed Bechtel" > schrieb im Newsbeitrag
oups.com...
> Ulrike Westphal wrote:
>
> > Title: Mega-vital Sourdough Bread with sprouts
> > Categories: Bread, Rye sourdough, Sprouts
> > Yield: 1 Recipe
> >
>
> >
> > http://ostwestwind.twoday.net/stories/1646407/
>
> > http://ostwestwind.twoday.net/stories/1642101/
>
>
>


----- Original Message -----
From: "Ed Bechtel" >
Newsgroups: rec.food.sourdough
Sent: Sunday, March 05, 2006 8:06 AM
Subject: whole grain sourdough bread with sprouts


> Ulrike Westphal wrote:
>
> > Title: Mega-vital Sourdough Bread with sprouts
> > Categories: Bread, Rye sourdough, Sprouts
> > Yield: 1 Recipe
> >
>
> >
> > http://ostwestwind.twoday.net/stories/1646407/
>
> > http://ostwestwind.twoday.net/stories/1642101/
>
>
>
> Ed Replies:
> Nice work with the baskets - the loaves look very nice. I've eaten
> sprouted rye and wheat breads before but never thought to put mung
> beans and sesame seed sprouts in there. You are brave.

:-)

> Schmeckt es gut?

yes, otherwise I won't have post it ;-)

> ps. Is that your web site? Or is it a general blogging service?

It's my personal weblog at the blogging service from twoday

Ulrike