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100 % sprouted grains? ‘Sounds great’, thought my baking heart and printed the Recipe of Reinhart’s Whole Grain Breads a couple weeks ago. This weekend I gave it a try.
I sprouted my grains as indicated. They all had cute little white tails and were pleasant to chew. I would have better kept them as a addition to my breakfast cereals instead of trying to make them into a bread.
“grind the grains into a pulp as fine as possible. If the grains warm up to much, let them rest for ten minutes and continue when cooled. A meat grinder works even better” – That’s what Reinhart wrote. I should have been an english native to know what exactly a food processor is. I tried everything, and everything failed.
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Gosh, my oven was running hot today. I was basically all day busy baking, which is a real treat. I spent the last two days hiking, walking around 14 hours in total, so I didn’t feel like real physical exercise, the dough-kneading was just perfect.
I was like a bee. Once again, I made a new sesame version of the Whole-Grain Oat crackers (250 g ripe sourdough, made out of 120 g oat flour, 120 ml water and 10 g culture, 210 g whole wheat flour, 9 grams salt, 40 grams sesame seeds, 10 g sesame oil and water as required [probably another 100 ml].) It’s pretty easy, actually foolproof. I let it ferment as long as it suits me (this time it was about two hours), then I pressed portions of the dough in either sesame seeds or oats and rolled it thinly with a rolling pin, cut it in pieces and baked it at any oven temperature between 180°C and 230°C until the endges were brown. Et Voila, that’s it.
I liked the Buttermilk-Whole-Wheat-Bread which I baked just a couple days agoso much that I decided to continue with 100% whole wheat. The Buttermilk-Whole-Wheat-Bread was very soft and light, I have never seen a whole-wheat bread like this.
I adapted the recipe I used the last time. It was, for my taste, somewhat to sweet and it lacked a real crust. And I decided to substitute the buttermilk by a yoghurt-water-blend, because that’s what I always got on hand here. (Whereas plain buttermilk is often hard to get.) And I increased the hydration by a lot. And I used this time a preferment, with sourdough – In order to get a deeper, less sweet flavor.
I’ve packed all my stuff, cleaned everything, thrown so much out . . . I’m moving to Basel on Sunday and I’m getting read for it! Yeyy. That’s why I stayed the whole day at home. I had to get all these rather annoying things done. Now my room looks very clean and rather empty. Well done, Salome!
Still, I had to make my day somewhat more fun, and a full day at home is perfect for bread baking. Unfortunately, I realized this just after breakfast, so I didn’t have time to get my sourdough ready.
Of course I had a look at this week’s yeastspotting. And there I spotted this: Barley-Flatbread by Dan Lepard. It looks gorgeous, doesn’t it?
I’ve ever since I lived in Sweden for a year been fond of flatbreads, crackers, crispbread. There, crispbread or as they say, “Knäckebröd”, is a staple food. They’ve got an endless variety and have it with every meal.
Here in Switzerland flatbread exists as well, but only in a limited choice. I prefer to bake my own, so I decided that it’s time again. I didn’t follow Dan Lepard’s formula though, I made up my own!
I am very pleased with the outcome. I wanted that the oat-flavor really comes out, and I achieved this goal. I love the mildness of these crackers! They turned out wonderfully crisp and light. I’m sure that they won’t last long, the next time I’ll make double the recipe. (I always work with small amounts when I’m experimenting because I hate to throw things out.)
Oven TV 