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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. |
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![]() -==== 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/ |
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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. |
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![]() "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 |
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