Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.sourdough
external usenet poster
 
Posts: 6
Default 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/



  #2 (permalink)   Report Post  
Posted to rec.food.sourdough
external usenet poster
 
Posts: 14
Default 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.

  #3 (permalink)   Report Post  
Posted to rec.food.sourdough
external usenet poster
 
Posts: 6
Default 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


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Whole Grain Pasta vs. Whole Grain Bread JanetPelle General Cooking 6 28-04-2013 05:58 AM
100% whole grain sourdough with a long fermentation Jeff Miller[_2_] Sourdough 0 02-12-2007 06:06 PM
Whole grain bread Diane M Baking 1 12-07-2006 11:12 PM
5-grain-bread Ulrike Westphal Sourdough 0 07-04-2005 07:15 PM
7-Grain Bread April Cahan Recipes (moderated) 0 15-03-2005 12:18 PM


All times are GMT +1. The time now is 12:24 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"