Quick Bread with 4 Cereals

2 comments

… with brewer’s yeast and rye sourdough.

Ingredients:
for the dough
20 gr of brewer’s yeast
300 ml of water
350 gr of wheat flour (or kamut)
250 gr of rye flour
25 gr of salt
75 gr of  sourdough
flour for work
50 gr of sesame seeds to wrap the bread
baking paper
for the seeds filling:
200 ml of water
50 gr of rolled oats
50 gr of linseed
50 gr of pumpkin seeds
50 gr of sunflower seeds

Method:
for rye flour sourdough (4 days)
In a bowl, place 100 grams of flour with 100 ml of water and mix. Cover with a kitchen cloth and leave at room temperature for 24 hours. The next day, add 100 grams of flour and 100 ml of water. Cover for 24 hours. Feed the mixture with 200 grams of flour and 200 ml of water for further 24 hours. You should be able to see the bubbles and it should smell slightly sour, but shouldn’t smell of vinegar or be annoying. In this case, throw it away and try again. Store in the fridge in a glass jar with the lid not screwed on, and as you use it, add a little flour and a bit of water.
for the bread:
Boil the water and pour it over the seeds, mix well and let it soak for 2-3 hours. Dissolve the brewer’s yeast in a bowl with 300 ml of warm water. In the food-mixer put first the seeds, then the flours, salt and sourdough. Work 8-10 min (4 min slowly, 4 min faster), or knead by hand. Place the dough on a floured board and let it rise 20 min; work it a couple of times to give it strength. Divide the dough in halves and form the loaves. Brush with water and roll them in sesame seeds. Arrange them on the baking sheet lined with baking paper. Then, let them rest for 25 min; after the first 10 min, cut them from side to side with a sharp knife. Heat the oven to 240°C with a pot of water on the bottom. Once temperature has been reached, remove the pot and place the baking sheet; bake for 35-40 min, but after 10 min lower the temperature down to circa 200 (see how it works using the fan). You can replace sesame seeds with flax or sunflower seeds.

Comments:
For 2 loaves of approx 650 gr. Preparation 45 min, 2 hours of soaking, 45 min of rest, 40 min of baking.

Chef: Gelu from VeganBlog

  1. cassandra78 22 August 2011 at 05:58

    Thanks for sharing your recipe for the sourdough, it’s not that easy to find. I mean, you find it, but most of the times they use honey. I don’t make bread at home (but I could always start…) but this bread seems delicious! I gues we can use it with the bread machine as well?


  2. ken 23 August 2011 at 09:20

    yes, thanks for sharing the recipe for the sourdough… it’s one of those things that seems easy but sometimes, apparently, doesn’t work! your bread is absolutely delicious



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