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.
Posted by Nat on October 18, 2009
Compared with Kamut Levain and Kamut Bread, I like this one the most.
It is in fact Jeffrey Hamelman’s Poolish Ciabatta, but I replaced 30% total flour by kamut (adding to final dough, all poolish was regular flour). I also increased the hydration from 73% to 83%, as water absorption of kamut is higher.
However, apparently 83% hydration was too high and the dough was very slack. Hence instead of folding the dough 2 times (1 time every hour according to original recipe) in the 3-hr bulk fermentation, I folded the dough 4 times in total (1 time every half hour).
Luckily though the dough was wet and kamut’s gluten is low, the crumb is satisfying with all those big and irregular holes. It is less chewy than a regular ciabatta but has a stronger wheat flavor than regular ones. I especially like the mild but unique kamut flavor. Nice. The crust is not crispy enough, and I will try to bake the dough longer next time (20mins at 460F this time for 420g dough).
I love this Kamut ciabatta, and have had so much fun playing with Kamut in these few weeks..
Recipe based on: “Bread” by Jeffrey Hamelman
Posted by Nat on August 4, 2008
As in last week after making the Kamut Levain, I found that sour and Kamut flavours did not match (or not my taste), I tried to make Kamut bread with pate fermentee this week to see what will happen.
According to Richard Bertinet, the original name of Kamut should be Khorason, hence the recipe I used from his book is called “Khorason Bread”. The amount of Kamut in this recipe is high, and is 1.2 times the bread flour.
As protein level of Kamut is high, its water absorption is also high. The hydration is approximately 74% in the recipe, but the dough is not wet at all, and is similar to regular dough. Since gluten of Kamut is low, I found there was no window pane formed after kneading to the indicated time, and the dough only had moderate gluten development.
I do not like the taste of the bread. Kamut flavor is too strong. Besides a strong “buttery” flavor, I can also feel a strange “tangy” flavor (not sourdough tangy flavor). I think I would prefer a lower proportion of Kamut flour in the bread. Crumb of bread is denser than last sourdough, but there is still moderate chewiness, which is fine for me.
Recipe: “Crust” by Richard Bertinet
Posted by Nat on August 4, 2008
Though both spelt & kamut are acient grains, the flavor of kamut is light instead of being as strong as spelt. It also has a unique flavor that many resources describe as buttery. I cannot think of the best description to the flavor now, but I think there is another flavor besides buttery. Anyway, Kamut’s light flavor is good for summer.
This bread is made of starter, and I think the sour taste has overwhelmed Kamut’s light flavor, even though I did not retard the dough overnight. Hence I would prefer to prepare a less sour levain next time or try baking with pate ferment.
Also, I sprinkled the dough with Kamut instead of plain flour. However the taste is just similar to plain flour even after baking.
Recipe: “Local Breads” by Daniel Leader
Posted by Nat on July 27, 2008
This is the second time I made this bread, and I used spelt flour to replace all the rye flour this time. As the gluten and water absorption of spelt is higher than rye, I added more water than the recipe indicated. I think I have added more water than the dough needed, so the final dough was soft, and the resulted bread crumb was lighter than last time. (Actually I would prefer a tighter crumb as it is called German style bread😛 )
On top of the bread were rolled spelt. Though they only had a slight spelt flavor eaten with the bread, they were crunchy and I love this. The bread had a light spelt flavor and was quite tasty, but I prefer the rye version.
I like Peter Reinhart’s Whole Grain Bread book, as I always love the strong wheat flavor of whole wheat bread. And the recipes inside allow me to make in just 2 hrs. In this way I can make bread after work (relaxing activity after work!).
Recipe: “Whole Grain Breads” by Peter Reinhart
Posted by Nat on July 13, 2008
I love the whole spelt berries in this bread. They smelt really sweet after soaking in warm water overnight. The bread smelt sweet while baking too. Overall the bread has a sweet and mild nutty taste. I love it.:)
As the dough was weak in gluten, I kneaded it only until “smooth & elastic” (no window pane required) as described in the recipe. However I did’t proof the dough in a tin or basket, so it spreaded after proofing, and the baked bread looks “short”. Anyways, the taste is great.
P.S. If you are in Hong Kong and would like to buy spelt flour & berries, they are available in Great grocery store in Admiralty.
Recipe: “Crust” by Richard Bertinet
Posted by Nat on June 9, 2008