I love the taste of multi-grain bread. However it always comes with a dense crumb and I wondered whether there can be one with more opened texture. This bread is the right choice. Thanks Bäcker Süpke for the recipe!
The yoghurt in this bread has created the soft and open crumb. A website said it acts like Vitamin C or absorbic acid to give a boost to the dough. The milk in the yogurt also extends shelf life.
Notwithstanding, the crust is quite hard. Maybe it’s the bread crumbs on the crust and I will skip them next time!
Bäcker Süpkes’ Joghurt Brötchen (Yogurt Bread) (original recipe in German. I have tranlated by Google)
Make 30 small rolls
*70 g cracked rye
* 145 g cracked spelt
* 36 g salt
* 215 ml very hot water
Pore water into the the salt and seeds. Mix, cover and wait for at least 4 hrs.
* 280 g wheat flour 550 (I used King Arthur All Purpose)
* 1 g fresh yeast (I used a pinch of instant yeast)
* 280 ml of cold water
Mix the ingredients. Cover and ferment at room temp. for 2 hrs. Put in fridge for at least 16 hrs.
* 890 g flour 550 (I used King Arthur All Purpose)
* 70 g rye flour 997 (I used Dove Whole Grain Rye)
* 75 g sunflower seeds
* 140 g pumpkin seeds
* 75 g sesame seeds
* 75 g flaxseed
* 55 g fresh yeast
* 220 g yoghurt
* 400 ml water
Slightly toast the seeds (can use other kinds of seeds).
(Dan Lepard’s kneading method) Mix all the ingredients, cover and wait for 10 mins. On a slightly oiled surface, knead for 10 secs. Cover and wait for 10 mins. Knead for 10 secs again. Repeat the fermentation and kneading process for 2 more times. Then ferment for around 30 mins until the dough is about double in size.
Cut the dough into squares (about 95g each). Moist the surface with water and roll onto some bread crumbs.
Final fermenation for about 40 mins until almost double in size.
My baking temperature is 220c with steam for 30 mins.