What's the time? It's FOODZEIT

Bread and crumb view - Brot und Ansicht der Krume

English:

Today is a very special day. Finally back from holiday, I wanted to bake a artisan new bread and when I wanted to start with my blog post, I saw that today it’s my 100's blog entry. It’s a birthday. WOW. 100 blog entries already… Time is sneaking up on me. I can hardly remember when my better half told me to start writing this blog for whatever reasons we found at that time to start a blog. But this is just on a side not to wish me and my blog a happy birthday. Hope I can write another 100 posts in the upcoming times and hope you still will enjoy my babbling and rambling about food, cooking and baking.

This month, Karen from the “brot and bread” blog was asking bakers on “the fresh loaf” to come together and try to recreate a special kind of multi grain artisanal bread that she has fallen in love with during her holidays in Germany. The sourdough bread was a very moist type of whole wheat bread with plenty of goodies inside. I immediately thought about participating, but being in lack of many of the required grains for this bread, I thought about another bread that was on my list of “homemade rye breads to bake” for a very long time, a wonderful grain based bread that is healthy and full of good stuff is this bread that I baked, following Marla's recipe from over here.
I liked to bake this bread today because I like barley, which is used in the bread as a main ingredient, which is a wonderful and healthy grain that has a lot of fibers as well as iron contents. Also being one of the main ingredients of beer, what could go wrong if put it in my bread as well? So here with go with this great tasting whole grain bread.

Sourdough:

100 g rye flour
100 g water
10 g rye sourdough starter

Mix everything together to smooth dough without any clumps inside and let it rest in a covered bowl at 24-28°C for 14 – 20 hours. After your sourdough is ready, don't forget to take some starter away and keep it in the fridge for your next bread.

Sponge:

100 g wheat flour
80 g water
1 g fresh yeast

Mix everything and let it rest for about 12 hours at room temperature

Scald:

110 g cracked barley seeds
50 g roasted sunflower seeds
40 g linseeds
10 g black sesame seeds
12 g salt
300 g hot water

Mix everything and pour the hot water over it and let it rest for 12 hours at least

Saaten mix - grain mix

Main dough:

Sourdough
Scald
Sponge
140 g wheat flour
50 g rye flour
10 g sesame oil
50 g grated apple
6 g fresh yeast

Ingredients - Zutaten

Mix everything well together and knead for about 10 minutes, cover the bowl up, put it in a warm place and let it rest for 30 - 40 minutes. After that, fold the dough 3 times in the bowl. I am making 2 loafs out of the dough. So I split the dough in two equal portions and I shape the dough into the shape of the inside of the bread baking forms so it looks a bit like a big sausage. In the meantime butter the bread baking forms with butter and pop the dough in the forms. Cover it up and let the form rest in a warm place for another 60 minutes. At the end of those 60 minutes the yeast of the sourdough was working and increasing the volume of the bread but maximum two times.

Dough in the bread baking form - Teig in der Brotbackform

Before popping it in the oven, I am using the finger probing technique to see if the breads are ready to be baked now. Then I am taking a water sprayer to spray some water on top of the breads. Then I add oatflakes on the loafs and I cut both breads once in the middle.
In the meantime preheat the oven to 250 degrees Celsius. Then pop the bread form in the oven and pour a cup of water in the bottom of the oven. Actually, you can put a baking tray in the oven when you preheat it. This way you can pour the water in the tray instead of the bottom of the oven, it’s less messy. Anyhow the effect is the same, what you want is the hot steam. Now you bake the bread in the hot steam for 10 minutes. Then you open the oven, let the steam out (eventually take the baking tray out) and reduce the heat of the oven to 200 degrees Celsius. Continue baking the bread for another 35 – 40 minutes. Then pop the breads out of the form and spray some water on the bottom and the side of the bread. It the bottom and the top of the bread are still too pale, you can put the bread back in the oven and bake for another 5 minutes.

German

Heute ist ein großer Tag. Als ich vom Urlaub zurück am wollte ich mich ans Werk machen und ein Brot für uns backen. Und als ich dazu einen neuen Blogeintrag kreieren wollte habe ich gesehen dass dies der 100.ste Eintrag von mir ist. 100 Blog Einträge. Wow. Wie die Zeit vergeht. Ich kann mich noch dunkel daran erinnern als meine besser Hälfte mich damals dazu bedrängt hat einen Blog zu kreieren (warum, das ist mir im Moment entfallen). Das ist aber auch nicht mehr so wichtig denn wir sind jetzt ein paar Jahre und 100 Blog Einträge weiter. Aber das nur so nebenbei und ich hoffe dass ich noch weitere 100 Eintrage hinkriege und Ihr weiterhin Interesse und meinem Geschwafel und Geschreibsel über Essen, Kochen und Backen habt.
Diesen Monat hat Karen vom “brot and bread” Blog auf dem Fresh Loaf Forum dazu aufgerufen ein Mehrkornbrot zu backen welches Sie in Ihrem Urlaub in Deutschland entdeckt hat. Leider konnte ich nicht an der Aktion teilnehmen, da ich ich nicht alle erforderlichen Kornsorten finden konnte. Aber ich hatte schon seit längerem vor ein Brot zu backen dass bei Marla hier gefunden habe das auch ein Korn Brot ist
Das Brot wollte ich zu der Gelegenheit backen den ich mag Gerste, welche in dem Brot verwendet wird, sehr gerne, das nicht nur im Bier, sondern auch im Brot. Und außerdem ist Gerste ein sehr gesundes Getreide, welches eine Menge an Ballaststoffe und Eisen enthält. Also ein ideales Getreide zum Brotbacken. Das Rezept zu diesem leckeren Saaten Brot findet Ihr im obigen Link, der einzige Unterschied ist dass ich Sesam Öl verwendet habe was dem Brot noch eine interessante Note verliehen hat.

Submissions:
Yeastspotting:
Like always, I will also try to post this self-made bread to the yeast spotting webpage like every time I am baking one as I thing this awesome blog event always deserves my support.
Panissimo:
I will also submit this bread to Panissimo with Sandra and Barbara and this month with Simona for their September event instead, even if this bread does not contain any ancient flour.