Idania of El Aroma de Idania chose this month BBD's theme (for details on how to participate click here). I haven't participated for a while to this event started by Zorra, and I probably did only twice, but I really wanted to bake some bread with lots of grains, so this is the perfect recipe for this month's theme, mixed breads. This bread is perfect for cold weather, I can see it tossed into a French onion soup or the Italian ribollita, or just toasted with some butter. It would make perfect sandwiches too if baked into a loaf pan.
Idania chose mixed breads as this month's theme and choose a bread made with at least two types of flour to reflect her mixed heritage. I wanted to try an Italian recipe but I couldn't find anything that looked too interesting in my books so I chose this bread that I had made before and comes from Tyrol, a region that spans across Austria and part of northern Italy. The recipe comes from The Bread Bible, written by the super talented and wonderful Rose Levy Beranbaum. The recipe calls for one type of flour but I decided to substitute part of the bread flour with spelt, which is an ancient grain cultivated by the Romans. I also doubled the original recipe since the first time I made this bread I wished I had made more since it was so good. The photos are really bad, they don't give the bread justice, it looks so much better and it tastes grainy and delicious.
Notes: The ten grain mixture needs to be soaked 8 hours to overnight, and the sponge is also made 8 to 24 hours before the bread is mixed. Plan accordingly.
Idania chose mixed breads as this month's theme and choose a bread made with at least two types of flour to reflect her mixed heritage. I wanted to try an Italian recipe but I couldn't find anything that looked too interesting in my books so I chose this bread that I had made before and comes from Tyrol, a region that spans across Austria and part of northern Italy. The recipe comes from The Bread Bible, written by the super talented and wonderful Rose Levy Beranbaum. The recipe calls for one type of flour but I decided to substitute part of the bread flour with spelt, which is an ancient grain cultivated by the Romans. I also doubled the original recipe since the first time I made this bread I wished I had made more since it was so good. The photos are really bad, they don't give the bread justice, it looks so much better and it tastes grainy and delicious.
Notes: The ten grain mixture needs to be soaked 8 hours to overnight, and the sponge is also made 8 to 24 hours before the bread is mixed. Plan accordingly.
Tyrolean Ten-Grain Bread
adapted from the Bread Bible
Sponge:
1 1/3 cup bread flour (7 oz./200 gr.)
1/2 teaspoon instant dry yeast (0.8 gr.)
1/2 tablespoon malt syrup, honey or sugar
1 3/4 cup water at room temperature (375 gr)
Flour mixture:
1 1/4 cups plus 1/2 tablespoon bread flour (7 oz./ 200 gr.)
1 1/4 cups plus 1/2 tablespoon spelt flour (7 oz./ 200 gr.)
1 1/2 teaspoons instant yeast (5 gr.)
3 tablespoons wheat germ (24 gr.)
2 1/2 teaspoon salt (16 gr.)
Mix all the sponge ingredients together, cover with the flour mixture and let ferment 1 hour at room temperature, refrigerate 8 to 24 hours in the refrigerator. The sponge will bubble through the flour mixture.
Grain mixture*:
1 cup ten-grain mixture (200 gr.)
1 cup hot water (225 gr.)
Cover the grains with the hot water, let cool and refrigerate 8 hours or overnight.
Make the dough:
Mix the sponge and the flour mixture in the bowl of an electric mixer adapted with a hook attachment. Mix at low speed for 10 minutes. Let rest for 20 minutes. Add the grain mixture and knead for about 3 to 5 minutes until well incorporated. The dough will be tacky, barely sticky, adjust the water or the flour content to achieve the right consistency. Let the dough double in a warm place for 1 1/2 -2 hours. Give the dough 1 or 2 business letter folds and let rise a second time, 45 minutes to an hour. Shape as desired, let double (40-50 minutes), slash as desired, and bake at 450F, spraying the oven well with water. After 15 minutes, rotate the bread, and bake until nicely brown and the internal temperature reaches 200F.
*Ten-grain/seed mixture:
Mix equal volumes of the following:
buckwheat
pumpkin seeds
sunflower seeds
soy nugget granules, toasted
polenta
barley flakes
flaxseeds
millet
steel-cut oats
craked wheat
Don't stress too much about this, I used a different mixture, and I believed it had 8 grains and cereals instead of 10.
Mix the sponge and the flour mixture in the bowl of an electric mixer adapted with a hook attachment. Mix at low speed for 10 minutes. Let rest for 20 minutes. Add the grain mixture and knead for about 3 to 5 minutes until well incorporated. The dough will be tacky, barely sticky, adjust the water or the flour content to achieve the right consistency. Let the dough double in a warm place for 1 1/2 -2 hours. Give the dough 1 or 2 business letter folds and let rise a second time, 45 minutes to an hour. Shape as desired, let double (40-50 minutes), slash as desired, and bake at 450F, spraying the oven well with water. After 15 minutes, rotate the bread, and bake until nicely brown and the internal temperature reaches 200F.
*Ten-grain/seed mixture:
Mix equal volumes of the following:
buckwheat
pumpkin seeds
sunflower seeds
soy nugget granules, toasted
polenta
barley flakes
flaxseeds
millet
steel-cut oats
craked wheat
Don't stress too much about this, I used a different mixture, and I believed it had 8 grains and cereals instead of 10.
7 comments:
I find taking photos of bread to be a challenge, as you'd want the image to convey the flavor and often the mismatch is frustrating. Having said that, your bread look really nice. I tried once to use spelt in my bread and it didn't work out. Now, looking at your bread, I am tempted to try again. I like the idea of using ancient grains.
This bread looks fantastic--awesome pictures!! I love a dense bread with lots of grains--another recipe I NEED to try. :)
Simona, yes it is frustrating, and I didn't have the right light, so the photos were underexposed. Spelt is hard to substitute with flour because it has less gluten, but changing only 1/3 worked I guess. The bread was denser than a normal bread but really good.
Jill, thanks for your compliments, let me know how the recipe works for you.
A lovely bread! It must taste really good!
Cheers,
Rosa
Oh Laura, I love, love, love hearty, wholesome breads loaded with grains, and yours looks fabulous! Great way to use up some of the spelt flour from the dosa challenge! Also, reminds me that I need to get bread baking, since I haven't baked one for BBD in a while!
Hello,
I just put this bread in the oven. Hoping to get an answer back soon on how long to bake! Can't find it in the recipe.
Thanks,
Nancy
Laura,
The bread turned out great. I just used a time from another recipe. I also used thermometer to 200 degrees. I made one big round. Next time I will do 2 loaf pans. I used buckwheat, oats, sun seeds, pumpkin seeds. Love the idea to soak the grain mix. A great recipe! I was worried when I put the flour mixture on top and it didn't really bubble through over night. It did mix ok in the mixer.
Thanks
Nancy
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