Bread Baking Day #24-Tyrolean Ten-Grain Bread

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.

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.

Bread Baking Day-Birdseed Muffins

This month's theme for the Bread Baking Day is Quick Breads and is hosted by Mansi at Fun and Food Blog. I love making all sorts of quick breads, and always look for new recipes, so this challenge was the perfect excuse to try something new. I have been wanting to make these muffins for the longest time, the recipe comes from the lovely book Nancy Silverton's Pastries from La Brea Bakery. If you don't know Nancy Silverton, she is one of the people responsible for bringing back artisan bread in this country when she opened La Brea Bakery in 1989, in Los Angeles. Nancy and her ex-husband Mark Peel also opened Campanile, a restaurant located in the 1929 building where Charlie Chaplin had his office, on La Brea Avenue, in Los Angeles. Nancy is a bread encyclopedia, has written many books, and is a great source of inspiration.

I knew the recipe would be interesting, it has eight grains/seeds, is partially sweetened with honey and has buttermilk as the liquid, which adds a nice tang to the muffins. The recipe is not exactly quick as it requires a toasting and a grinding step, which add about 10 minutes to the execution.

The recipe is not a traditional muffin recipe but rather a cup cake/cake recipe. The butter is first creamed with the sugar, the eggs are then added, the liquid and the flour go in last. After noticing the batter separating after adding the honey, I modified the recipe by adding the flours and the buttermilk in the more traditional 3:2 additions. If you have the book there is a probable mistake in the amount of sunflower seeds, the recipe calls for 1/4 cup plus 2 tablespoons of seeds, but in parenthesis it says 6 ounces which is more than a cup.

I had to add this photo because it reminds of a well known leaning tower. I am not even sure how the muffin on top didn't fall.

The muffins came out perfect and very pretty. They are not very sweet, so if you like your muffins sweet add 1/4 cup of sugar. They were perfect with a dollop of butter on top, YUM!

Birdseed Muffins
adapted from Pastries from La Brea Bakery

1/4 cup plus 2 tablespoons sunflower seed
1/2 cup rolled oats
2 tablespoons wheat germ
1/4 cup millet
1/4 cup sesame seeds
1 tablespoon flax seeds
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
4 ounces of butter
1/2 cup sugar
2 large eggs
1/4 cup mild-flavored honey. such as clover
1 1/4 cups buttermilk

For the topping:
2 tablespoons millet
2 tablespoons flax seeds
2 tablespoons poppy seeds
2 tablespoons sesame seeds

Pre-heat the oven to 325F. Spread all the top 6 ingredients in rows on a baking pan, and toast for 6-8 minutes. Allow to cool. Turn the oven up to 350F.

In the bowl of a food processor fitted with the steel blade, combine the sunflower seeds, wheat germ, flours, baking powder, baking soda, and salt. Process until the seeds have the consistency of the flours. Add the rest of the toasted grains and the poppy seeds, pulsing on and off a few times, just to combine.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy. Add one egg at a time, mixing well between each addition.

Add the honey and mix well. Add the flour mixture and the buttermilk in 3:2 additions, mixing only until incorporated, scraping the bottom of the bowl after each addition.

To prepare the topping: mix the four seeds together. Sprinkle 1/2 teaspoon on the topping into the bottom of each paper lined muffin cup. Fill the cups completely to the rim and sprinkle 1 teaspoon of the topping over the surface of each muffin. Bake for about 25 minutes, until firm and golden. I made 24 mini muffins and 8 regular muffins.

Buon Appetito!