Latvian Multigrain Bread
Adopted from recipe by sandra.kalniete
Makes 2 loaves.
Dough(includes soaker)
2 loaves, g
|
Baker’s %
| |
Flour
- whole wheat 250g.- rye 250g. |
500
|
100%
|
porridge oats
|
50
|
10%
|
wheat semolina
|
50
|
10%
|
Water
|
400 (350 + 50)
|
80%
|
Yeast
|
7
|
1.4%
|
Salt
|
12
|
2.4%
|
Butter
|
28
|
6%
|
Honey
|
50
|
10%
|
Total
|
1069
|
214%
|
Crushed seeds (sunflower, sesame, flax. 1 Tbsp. of each or to personal taste
Caraway seeds: 1 Tbsp.Mix oats with hot water, cover and let cool down, ~ 20 min.
Mix and kneed, fermentation 3 hrs @25 C or up to12 hrs in cool place.
Degas, divide the dough. Shape two loaves.
Proof for 40 min.
Bake 35-45 min @220 C with vapor.
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