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Vierkornbrot

Lobo <lobo119@worldnet.att.net>
Sat, 13 Nov 1999 12:17:20 -0700
v099.n060.6
I received this recipe from a German woman and made it recently.  It's
excellent.  I've left her original instructions and added my adjustments in
parens.    I meant to measure as I weighed and add cup measurements too,
but forgot to do some of them.  You can't assume that 1 oz. of one
ingredient will equal 1 oz. of another in volume, due to density.  For
example, 1.8 oz. of sesame seed was 5 T., but 1.8 oz. of flax seed was 3.5 T.

There's a site for conversions of grams, celsius, liters, etc. at
http://ntl.nectec.or.th/services/converter/.

When I questioned the high temps advised (I've found 350F to be the ideal
temp for my bread) my friend said:  "Don't worry! The first ten min. are
necessary for the crust I think. 200C is quite normal. If you have an oven
which "Umluft" circulating air you bake it 30 - 40C lower. You need also
the higher temperature for the color and crust and because the dough is
heavy (starch gets brown and there is no sugar in it). Pale bread doesn't
look and taste good. Nobody would buy a pale, soft and doughy bread here.
If you think your bread will get to dark cover it with alufoil the last 10
or 15 min. Every oven works different. But remember you need a thicker crust."

You can guess what she thinks of America's commercial white bread ;)

Vierkornbrot

350 g (12.3 oz or 2.5 cups) Weizenschrotmehl (wheat fresh grinded) (I used
white bread flour)
150 g (5.3 oz) Roggenschrotmehl (rye fresh grinded) (I used rye flour)
1 1/2  t. salt
30 g (1 oz.) frische Hefe (fresh yeast)(I used 1 T. dry yeast)
1/4 l (8 oz) lauwarmes Wasser (lukewarm water)
1 t. Honig (honey)

First make yeast dough with all the ingredients. Then put in the following
(keep 2 tablespoons back for later)(I wouldn't advise reserving the 2 T.
See below.):

50 g (1.8 oz. or 5 T.) Sesam (sesame seed)
50 g (1.8 oz. or 3.5 T.) Leinsamen (flaxseeds)
50 g (1.8 oz. or 4 T.) grobes Weizenschrot (coarse ground wheat) (I used
cracked wheat soaked in 1/4 c. boiling water)

Mehl (flour for kneading)
Oel (oil for cooie sheet)
Wasser (water for bread top)

Let dough stand warm (room temperature) 40-50 min. until the dough is doubled.

Form bread, put it on a oily cookie sheet (I used one bread pan), brush
water on top, put Sesam, Leinsamen and Weizenschrot on top.  (I would mix
this 2 T. of seeds in the next time, because a lot fell off my loaf.)
Cover the bread and let it stand warm again for another 15 min. (I let it
rise until double.)

Meanwhile preheat oven at 200C. (392 F.)  Put a little bowl with water in
the oven ground. Bake bread on the first level of the oven about 50 - 60
min.  (I baked it at 350F for 50 min.)