Soaking Grains for Multigrain Sourdough Loaves | Proof Bread
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- Опубліковано 17 вер 2020
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» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #artisanbread #microbakery - Навчання та стиль
Came for the bread making stayed for the business and life lessons
as usually with this channel :)
His asides on realistic economics are always spot on.
It's hard to ignore the raw passion and enthusiasm, great info for small businesses and growth.
I bake (cottage industry) in Mesa.
My best seller is Whole Grain Sourdough. Per each loaf, I use 160g hot water to soak 20g Barley, 20g Farro, 20g Roasted Oats (whole), 40g Freekeh (rubbed and roasted green wheat from the Middle East), 20q millet, 20g ground flaxseed, and 20g rye groats (or rye flakes). I ferment this mixture for at least 24hrs and up to a week. This porridge is so tasty, I can eat it straight. All grains are purchased locally and most are organic.
My recommendation is to taste your porridge prior to folding in into a dough. If you can't stop eating it, it will make great multigrain bread.
The dough has 10% whole spelt and 5% dark rye to deepen the nutty flavor of grains.
I ferment the dough up to 4 days in the fridge.
Most bakers use more seeds than whole grains in their Multigrain loaves. I call it Seeded Sourdough, not Multigrain.
If you have any questions, please reach me at SourdoughByPetra@gmail.com
Awesome information. Why do seeds need to be soaked? Thank you so much for sharing. I’m just an amateur home baker. Blessings
@@mssmgirl1 Seeds are seeds, not grains. We are talking about grains. Just think about it. You can eat pumpkin seed raw. Can you do the same with let's say barley? No, you would break your teeth. Grains need a lot of liquid to be soft, like boiling them before eating in several multiples of water. In the dough, the grains would pull the water from the dough. That would bake a brick, not an airy loaf of bread. Soaking has multiple other features, mainly improved taste and nutrition. Good luck baking.
Petra Weber thank you! I truly appreciate you taking the time to reply... it now makes sense! Blessings
good info
Loving that the commenters are a even blend of home bakers and bakery workers. Speaks volumes about the quality of the content on this channel
Lol I fought the digital scale for so long but the moment I started getting more serious about baking I started to see the importance of it and now that I’ve bought one I’m never going back and wish all my recipes were in grams
Proof videos are the bon apetit of bread baking except these have so many levels of depth, insight, humility, and a stark lack of pretentiousness. Great humans of bread world.
From one of the Tartine Bread books I use a technique of adding a tablespoon of sourdough to the mix. That helps softening them up.
Great video!.. I agree, there appears to be so little out there in terms of best practices and techniques for baking with whole grains .. My process is the result of many years of experimentation .. I make a 12-whole grain / 25% whole wheat loaf, where my grain mix is 15% .. my method for soaking grains is very simple and reliable: 100% grain mix weight / 110% water .. I soak my grains at the same time I build my levain using pre-boiled water* that I have let cool to ambient temp .. By the time I begin folding in the grains, following the first fold, they have had 5 hours to soak, which I find is plenty .. On the back end, after 40 mins at 475F, I do tag an extra 10 mins at 375F to make sure I fully bake-out the extra water in the grains (50 mins total for 450g TFW loaf) .. I have experimented with both making a porridge and fermenting my grains with a small amount of starter, with zero benefit (in my experience) ... * I recently moved to pre-boiled water for all my sourdough and yeasted product, instead of straight out of the tap, after doing a test to determine the impact of the fluoride my water district adds to the supply .. the benefit for my sourdough, in terms of starter activity/strength and dough volume was significant (+15%) to the extent that I have ended up reducing the window for levain development and bulk to from 5 to 4 hours each .. and achieving a deeper, more attractive caramelization, and more complex flavor in the crust .. Hope that is of interest/help ..
Hey man. A couple of cool things we do in our bakery is
1) we take our white sourdough dough and fold in a porridge of oats and linseeds
2)we ferment (using rye levain)a mix of pumpkin, sunflower, linseed and sprouted rye seeds and put that in our rye bread
I'm a big fan of both :)
I also do Porridge, but i actually steam them, to keep the flakes whole
Black and white sesame, flaxseed, sunflower, in a ratio of 2:1:2:5, that's how we like for our seeded loaf in the bakery I work in, simple stuff.
What do you do to the flax seed, since it doesn’t get digested whole. I know grinding is one way, maybe toasting and soaking.
after a long period of trial and error with multigrain/multiseed I've found that these 5 grains work for me the best as taste and texture
- pumpkin - sunflower - flaxseed - oats - black sesame -
I also found that soaking them is the best practice, and folding them in later on in the process is better than mixing them with the dough at the start.
I also add inclusions in at pre shape to avoid any interference with fermentation.
Thanks for sharing...how long do you soak them?
@@lydiapetra1211 i add hot to boiling water, usually 90% of the weight of the grains and let the grains soak in all the water. I let it cool completely down to room temp before adding them to the dough
@@AssaadHakim Thanks so very much!
I've done sesame, flax, sunflower, pumpkin, hemp hearts, chia seeds. I've pre-blended them all and fold them in almost every SD loaf I make. The hemp hearts add an incredible flavour on their own, so gotta be subtle with them.
Hi there, did you soak them together? How long?
Hey there. What I use in my soaker is flaxseeds, sunflower seeds, cracked rye, toasted sesame seeds, rolled oats, warm water and salt. This is by far the best bread in this universe!
How long do you soak them? And than just drain them?
Amataeur home baker here. I use flax, sunflower and pumpkin. Usually not soaking them, but will try that also. Used sesam seeds, have an idea of roasting and grind them.
I'd recommend doing a "tasting." Take a sample of each of the grains you have and lightly roast them in a pan to bring out the flavors you'd get in the baked final product. And then taste them individually to know their unique flavors and qualities. Take notes of what you experience, what they remind you of, etc. Then, try combining them based on complimentary and contrasting characteristics in your notes. You'll probably quickly find combinations that go in the direction you want.
I just tried my first multigrain bread test loaf and surprisingly wanted to eat the bread plain. 1c water, 3/8c cracked wheat, 3/8c rolled oats, 1/4c flaxseed meal, 1-1/4c bread flour, 1/4c whole wheat flour, 1/4t gluten, 2T sugar, 1t salt, 2T butter, 3T dry milk, 1t yeast. (Sorry, I am still converting my recipes to mass instead of volume, wish I had a scale sensitive enough to measure 1/4t of gluten, and I am still baking with yeast.) I use a 25 year old bread maker for the mixing & first rise, stretched it a bit, and baked in a dutch over after the second rise. My loaf was pretty dense. Reminded me of German bread. (I may try in creasing the % of whole wheat flour next loaf. A piece or two of the cracked wheat might have benefited from soaking.)
Hi! Im an amateur baker, and when i bake multigrain I use sesame, flaxseed, & sunflower seeds. I personally love the flavour of sunflower seeds when is rosted on the crust 🤤 love your videos!
I’m not a baker at all I am a neuroscience student in college with terrible anxiety and for some reason listening to him talk really makes me feel calm and happy
Yes, pretoasting seeds like sesame and sunflower adds so much fragrance! But the water ratio for pre soaking will have to be nudged up too.
I love how you share the many small steps you took before you went for the big leaps! Life lessons for everyone... baking or otherwise!
Always 'scaling up' a growing successful business!
Getting everything scaled off, really reduces the wide margins of change in the finished product= Less Stress!💆
For multigrain bread, I use a blend of seeds including sesame, flax, chia, sunflower y pumpkin. Before soak them I roast the seeds altogether in my oven in the minimal temperature. After that I stop the roast process with adding cold water to the seeds. The mix takes a very nice smell and adds a amazing flavour to the bread.
I send to you a big hug from Uruguay!
Thank you! Great idea, roasting them first.
Not related to grain use, but I love to fold in fresh ground peppercorns into my sourdough to add an warm, earthy kick in the loaf.
Wow....very creative... thanks for sharing!
Just a simple home baker 👩🍳, but couldn’t live without a digital scale. Keep up the great work. Love your vids!
Another amazing video. I Have been dying for Saturday so I can bake. I will be doing it with all fresh-milled wheat. Wish me luck. Thank you for your inspiration.
A local Baker in my hometown here in uk used to bake a white bloomer loaf containing soft kibble maize plus sunflower and pumpkin seed which was totally delicious
One of my favourites over the years has been a trumalt, linseed (flax) and oat sometimes with a little extra bran
Over this past year, I have focused on whole grain and multigrain breads using both soakers and mashes. I have tried a half dozen combos and none were really bad flavor wise, but texture failed in some cases, I found that if you make a cracker or flatbread out of the combo first, you can get a better idea of the flavor and some idea of the texture. Texture was harder to nail down. Each grain seems to have a different optimal soak time. Have fun experimenting.
@Bill McCattrey - You have pointed out something that is rarely taken into account when making multigrain 'anything', the optimal soak time of each grain. Something I don't think anyone has taken into account. This is something I find unpleasant in multigrain foods, some of the grains are cooked and some of the grains are almost raw. Soaking each grain to its 'optimal soak' would alleviate this inconsistancy thoughout the food item and probably bring out the full flavor of each grain used. Thank you for sharing this observation as a suggestion for multigrain breads. I'll be giving it a try.
@@sheilam4964 Along the lines of optimal soak time, when I make porridge bread I cover the pot while simmering until it gets close to the texture I want, then uncover and let off the amount of moisture to get the right rato of water to grain.
For instance with oat groat porridge I find the final ratio is 60% groat to 40% water, but I ferment them in about 3x water by weight. It all goes in the pot, salt, and simmer until the groats have softened 90% to where I want them. Uncover and cook down to final desired weight. No guesswork involved, perfectly reproducible.
@@severoon I'm talking about multi-grains (wheat, oats, barley, flax, etc all combined) and not separate grains. Also not ground (flour). Each grain in the mix has an 'optimal soak time', each type of grain in the mix needs a different soak time to reach the break down of its bran. Thanks for your comment. These are conversations that we should be sharing.
@@sheilam4964 Thank you for sharing that. I have always avoided multigrain in my selection because it doesn’t come out the way that it should.
Now, I’m going to do more research on soak times.
Yes, pumpkin, flax and sunflower seeds work wonderfully.
I love toasted flax seeds, sesame, sunflower, pumpkin, and millet, the toasted sesame flavor is incredible
Ive tried some mixes at the bakery i work at but my favoritt that i've tried is with malted whole rye, oats, sesame, sunflower and linseeds.
Grains combination? You can find information or inspiration in the diferent breads that are made in Sweden, Denmark, Island and Norway. You can soak them over night in warm kefir or Skir, etc. ( You put the seeds in warm kefir, you let It cool and then you put the bowl with the seeds in your fridge).
Ive been using flax and sunflower for my seeded bread. Not really grains I guess but it's a fab flavor. If you haven't experimented with spelt or spelt flour I find that good spelt flour has an amazing almond extract aroma. Borderline cherry. The flavor is also there but subtle. I used to make a 100% spelt bread with an overnight autolyse. It's been over a decade since I've made that bread and I can still smell it when I think of it.
Share the recipe Justin... sounds AMAZING, would love to give it a try... just an amateur home baker here. Blessings
@@mssmgirl1 The spelt recipe is just 100% spelt flour. I believe I did an auto lyse with 65% of the flour and all of the water. It's been years and lost the recipe.
100% flour
65% water
1% yeast, could go less if you wanted.
1% salt
I don't remember my timings but I made the autolyse the day before adding the final 35% of the flour and following a basic yeast bread procedure at room temperature When it doubles redistribute, rest, then portion and shape. I made mine into loaves that I rose on linen sheets. When doubled I baked them. 400F. Only did decorative scoring. They don't break open. There is gluten development in the dough with 100%spelt but not a ton.
Hope that helps!
Justin B. Thank you so much! I actually prefer this kind of recipe, because I can make as little or as much as I want. I usually use 500gr. Flour for one loaf of bread, so this is great! It’s only two of us home... but once they taste the “home made bread” I have tons of clients (kids and grandkids)👍🏼😉
@@mssmgirl1 you're welcome :). I use bakers percentage for everything in my life that I can lol
Hey , great video. I work at an artisan bakery here in Roanoke VA. I am the mixer at the bakery and we make 4 different breads each with their different soakers. I'd be happy to try and answer any questions. Thanks so much for the content. I have applied a lot of what you teach here into my own work.
Why do seeds need to be soaked?
@@mssmgirl1 otherwise they would absorb the water in the dough, and lower the hydration, plus it softens them.
Thank you! That makes sense! Blessings.
@@Rob_430 Thanks for explaining it! Do you drain the water or does it absorb all the water? How long do you soak them? Do you put them in just before baking? Thanks so very much!
At the bakery I work in we have an amazing-tasting seeded loaf that is poppy seed, sunflower seed and linseed (ratio 1:2:2). We soak the seeds for around 24 hours in cold water with 40g of water per loaf (loaf being 1kg).
I'm down here in the southern part of Brazil and sourdough has given me a new sense in bread baking! I have been using sunflower seeds, linseeds, chia seeds, and rolled oates. My sourdough sometimes I autolysed with beer , pilsen mostly and 300 grms of all purpose flour 100 of whole wheat flour, 68% of hydration and 2% of salt. A can not get any bread flour neither a good flour with high quality. Just wondering , why you soak those seeds? It is just the fact of blending it better or has to do with developing a better flavour?? BY the way, thank you for sharing a great deal of knowledge, it's been helping me bake better loaves of bread!!
I enjoy poppy and sesame seeds a lot in my multi grain. If you coat the loaf in sesame seeds before baking it makes a beautiful crust.
My current favorite grain mix is, spelt, kamut, rye and whole wheat.
I enjoy watching your clips, I’m a home sourdough baker here in Australia and my Multigrain loaves generally include; sunflower seeds, pepitas, hemp seeds, chia seeds, linseeds and about 50 grams of oats so a total of 150 grams of “mixture added to the dough. I’ve tried both soaking and no soaking and really haven’t found any difference in taste or texture.
I think you could use whatever the seeds that you like and next loaf will include pumpkin seeds? I’m sure any of your Multigrain grain products and variances will still be well received and enjoyed by all those who purchase them.
Cheers
In organic farming we take seeds and grain and soak it for two to three days in non-chlorinated water. It ferments the grain and and becomes extremely nutritious for the farm animals and it doubles the feed. By the second or third day you will even see sprouting begin. I wonder if that technique could possibly enhance your bread. The fermentation helps the grain become more easily digestible and it helps the good probiotics grow for intestinal heal.
Health.
Heal worked too:) yes to all this
Stopping the soaking at the point of sprouting and then drying the grain is the process for making malted grains and eventually malted flour.
"Just get a digital scale, already"
Amen. A digital kitchen scale for home use is pretty cheap, these days. $20 (CAD, probably could get a bit cheaper in USD) for a Starfrit 5 kg capacity scale. It's an invaluable kitchen tool.
It makes life easier. I argued with my mother, of blessed memory, about his. She did not understand why my baking was much better than hers. She thought volume was good enough. I proved otherwise. She grumbled that it was one more thing on the counter. Since I was doing almost all the cooking and baking we did it my way.
I've never had a kitchen without a scale, not by myself or at my parents' house and I am totally lost when I find these volume measurement recipes online and have to convert it because I really want to try out THIS specific bread or cake. It's just not as accurate as I need it to be.
I’m a home bread baker and experimented making a seeded sourdough loaf in my bread machine, all the way. I have the Zojirushi which I can program for sourdough, and being summer, I don’t use the oven, so it baked perfect in the Zo. I added flax, quinoa and 7 grain cereal, no soaking, since this program took 11 hours, mix, knead, rises, and baking. Came out really good, better than when I do a SD sandwich loaf by hand.
For home baking i make a loaf with 10grain cereal from bobs red mill because its what we have available. I add ground flax. Cover with a 3:1 boiling water to cereal, mix and let sit covered for 20 mins to cook then chill down to the 90's in temp. I usually do a broken up mix with autolyse but I found with this a direct mix of everything for low speed at 8 mins and med speed for 2. Then ferment stretch and fold for 3 hrs. Shape . Overnight refrigerator sleep. Bake the next day. It makes amazing toast that soaks up eggs well
I've sprouted organic barley then dry them off and then grind them to become powder, I use two spoonfull for each loaf which make them chocalate brown.
Hurrah! Support for my hate of the incongruous cup measurement. I'm English (in England) and am used to metric for years, for my baking and beer brewing and cooking generally, At 60 I'm certainly old enough to remember when we used imperial measurements here but give me metric any day. It's so simple! Love your videos BTW!
Sesame, sunflower and oats are my favorite
I add winter red wheat berries that I have boiled then simmered in honey and brown ale for a couple of hours. I keep them in the liquid in the fridge until i am ready to dip some out for a loaf.
To the same loaf I add rolled oats, white and black sesame seeds, dried minced garlic and raw salted sunflower seeds. Works out well for me.....
I usually bake multigrain loaf and my preferred seed combinations are chia, brown flaxseed, golden flaxseed and sesame seeds
Buckwheat, Barley, Quinoa and Oats. Find the oats add a creaminess to the bread
Did you presoak them?
@@lydiapetra1211 actually precooked a little
@@mmee9121 Thanks for sharing!
I use flax, pumpkin, hulled sunflower, rolled oats, sesame seeds...quite often for my multi grain breads.
We do kibbled wheat, kibbled corn, kibbled rye, Malted wheat, linseed, sesame seed and poppy seeds.
Soy beans and Linseeds are our favourite combination 👌🏼
Spent grains from brewing, yum.
We use golden linseed, brown linseed sunflower seeds, millet seed and poppy seed..
I usually lightly toast sunflower and pumpkin seeds then add to the soak poppy seeds and black sesame and flaxseeds. The secret is to dust the crust with poppy which gives a great aroma .Try it
Thanks...I will!
I've had some small success with flax, sesame, quinoa, sunflower and pumpkin seeds. Sounds like a lot but they seem to blend together really well.
I haven't reached this stage yet, but I would recommend to look into grain combinations across different cultures that they use traditionally in sweets, breads, cooking and cuisine generally. This might give you a stepping board to get an idea of how to do things. In the punjbai cuisine flax seeds are used, but their taste is strong so we cut down their ratio. Cumin, fennel, sun flower, pumpkin, black caraway and loads other are used. Try them out in a dish if you have local restaurants with authentic cooks. Otherwise just follow a toasting recipe and toast each grain, see how they scent changes, how the taste changes from raw to toasted, put them in 2~7 different groups. Mix the different groups over time. Cookies and buns are the easiest ways to test out toasted/raw grains in a baked product as a final test of proof of concept.
If you can't find local restaurants, see if you can talk with the elders of the people working there, not the actual people, their parents, grandparents. They usually have a whole lot more experience in things that kids are not aware of. My mom, aunts are amazing cooks, but if I want to understand the taste, history, uses and the general situation of an ingredient I would always ask the different grandmothers in the extended family.
My mom made what the recipe called a whole wheat multigrain bread. It had old fashioned oats, triticale and 50/50 mix of whole wheat and white flour. It was sweetened with local honey. This was in the 70s when she started making it and at that time about the only flour we could find was Gold Medal AP. I remember her using other flaked grains in it from time to time but I don't remember what they were. I have just started my journey with sourdough and I want to make a multigrain sandwich loaf. I have been working on my wife for over 30 years trying to get through her head that the bread she buys at the grocery store is not good for her but it is in one ear and out the other. I am interested in what you come up with. I have been baking sourdough now twice a week trying to build my stamina back up after having Covid and have been giving away more bread than I'm keeping to eat and I know it is blessing some people and I am going to keep baking as much as possible and hopefully 3 times a week in the near future. I always enjoy your videos and thank you for sharing your hard-earned knowledge.
My favorite seed combination is Pumpkin, flax, poppy, and a bit of toasted sesame and raw proso millet, which adds a slight bitterness and texture.
Your video inspired me to see what sort of influence each of these seeds have on the flavor of the loaf; I'll divide a batch of dough into six, add one seed type into each (one will be plain as a control) and see.
May I ask how do you deal will the gel like slime that comes out of soaked flaxseeds? I find that It's almost impossible to wash off..
John, try:
1 part fennel seed
4 parts blackseed, and
4 parts sunflower seed.
No soaking needed.
This is my ultimate grain sourdough bread that I’ve been baking at home for the last 2+ years.
Sounds yummy! Thank you for sharing, will give it a tryout, also seems very healthy! Blessings
What is black seed?
Denise Koffroth,
Black seed (aka Black Cumin, aka Nagella Sativa, aka Kalonji) is a super nutritious seed commonly found over here in the Middle East. It has a distinct floral flavor and is used mainly in baked dishes, especially breads.
It looks, as the names suggests, like a black seed and is closer in shape to black sesame.
I think you may find it online under one of the above (many) names :)
Mazin Al-Sufyani How sweet of you to reply! Thank you so much. I live in Mexico, will try to get them and give your recipe a try. Blessings
Denise Koffroth
My pleasure, Denise. Good luck :)
Just added my sourdough starter to the dough to rest for a bit before starting my series of stretch and fold, pour hot water over my seed mix (chia, poppy, flax, sesame, no sunflower or caraway today) to soak, and came over to UA-cam and lo and behold found this video waiting! I agree that multi-seeds ends up not having the separate flavors stand out but I actually like the blended flavor and look a multi-blend creates.
Hello im a baker out of Austin,Tx. I find it really flavorful to innoculate the 2:1 water:seed mix with some leftover starter for 24 hours, instead of just using hot water for 1 hour.Also, it makes the seed mix a lot more digestible because of the innoculation from the lacto bascillus. Than i go into mix. Love your content btw. Would love to come to Arizona and work a weekend with you guys!
But for a seed mix, i havent found out exactly what i love for my formula either.
Love this idea!! Wow, I’m blown away with the great thoughts on grains! You are welcome to come! Email me and we can make it happen. If you want to see the garage before we go retail next year, let’s do it before December. I’m sad this very capable facility has to change.
@@ProofBread Keep the garage shop as a research and development facility where you can make small batches without getting in the way of the retail operation.
.
I like to roast the barley before adding it to my dough. Sort of like for mugicha (Japanese roasted barley tea. I also like to saute steel cut oats before adding to the same loaf. Sauteing the oats brings out the sweetness of the oats. Not sure that would be practical for your operation though.
Sautee or toast the oat?
@@lydiapetra1211 both would work I'm sure.
@@hey-its-me-bobby-D Thanks!
@@hey-its-me-bobby-D thanks!
Just few days ago I started making my loaves with grains that are leftovers from artisan beer makeing... Until now, the baltic porter mix is my favorit one. Would like to know your opinion on this tipe of grain usage.
nice bakery, nice project, nice concept
I just thought of this as a non baker and thought hey this must be a thing so thank you for making this video. Can’t wait to try it out. Also can you use tree nut flower in the mix?
i prefer to toast sunflower & sesame because it intensifies their flavor
and soak flex because he can change the consistency if you don’t soak it
i agree that it’s better not mixing too much variety of seeds and grains
We used to make spent grain cinnamon rolls that were awesome.
more info please!!!!
The sourdough multigrain mix I use is buckwheat, quinoa, flax, sunflower and pepitas. The ratio I use is 20g of each for the 400g bread flour, 50g whole grain rye flour and 50g whole grain wheat per loaf and my wife and I enjoy this recipe more than any store or bakery bought loaf.
Celery seed adds a nice flavor note.
In Canada you can get a "cooking cereal" called Red River cereal. I have often used this as my grain if I'm making multi-grain bread. It's a really nice nutty flavour. Doesn't taste like the usual multi grain or 7grain breads. Red River tastes very distinct and delicious.
I'd be happy to send you a box if you want to examine it to try to make your own, because as I said, I believe it's only available in Canada. Here is a wiki link en.m.wikipedia.org/wiki/Red_River_Cereal
Primer comentario!; excelente video. Saludos desde Argentina, al sur del mundo.
Saludos desde Guadalajara, Mexico 🇲🇽. Bendiciones
1:50 THE MOMENT HE SAID GRAMS I FELL IN LOVE!
Her I use 50% white flour, 50% whole flour for flour mix.
Then 20% sunflower seeds (compared to flour weight), 10% flax seeds, 10% sesame seeds.
20% white sourdough.
Hydratation 88%.
Salt 2%.
I mix all of these and I add water by hand during the fermentation if I fell it is needed..
Proofing time 4h to 5h, depending on the weather and all of parameters... I work in ambient temperature.
Maybe one of the trick is that I use hot water : 100F = 37C.
Final temperature of the dough after mixing is 80F.
The flavor are really great. I will try this week to roast the sunflower seeds. People say they find flavors they do not find in any other multigrain bread, except maybe in germany...
I love to use the flaxseeds "as it is" because I love the viscousity that it added to the dough, like we can experience when adding some rye flour for example. The shaping is very soft. Viscousity is sufficient to help the dough to stay consistent.
Thank you for the video ! Thank you for the comments !
For temperature. Temperature is very important for the behaviour of seeds. They need to be warm enough to express their flavour and eventually germinate.
Scales are always the best, and I'm guessing that most home bakers won't have to worry about the more expensive scale. Tip for using a fill line for measurement: look at the fill level with the vessel at eye level for most accuracy. But check by weighing! ;-)
Sounds so much a good idea to try
I love soaked flax seeds, toasted black and white sesame and toasted sunflower seeds together
It also helps, periodically, to calibrate your digital scales.
I am a baker but I don't have a set ratio of seeds and whole grains that is ideal in bread. The only seed that is so pungent that it really leaves a distinct flavor is onion seeds. I personally am not a fan but we use it at the bakery in very small quantity in some bread but you can still taste it. The classic combination that a lot of bakers use is probably a lot for the visual component, It just looks nice on the bread. Sunflower, pumpkin, sesame and flaxseeds.
I would assume applying things like the japanese koji technique and other types of fermentations to the grains would bring nice nuance of flavor
We don't do anything crazy. We make a 5 grain with sunflower, flaxseed, pumpkin, sesame, and oats. But we toast the sesame, pumpkin and sunflower. All of the seeds in the same proportion with the water in the soaker being 60 % of the weight of all the seeds. The soaker adds up to 25% of the flour's weight. It's a pretty common recipe but it has a nice toasty flavor and a really soft crumb.
I use linseed, poppy seed and sesame seeds (both black and white) for my seeded loafs, I found that combination to be pretty good so you might wanna try it and tell me what you think about it ;)
Pumpkin and sesame seeds work great
HI guys, I am going for malted grain. The variety is such you can go where ever you want. coffee, caramel, chocolate, smoke, sweet, etc
Try toasting your seeds, gives amazing depth to taste.... Curry, Garam Masala... they, Indians, always toast the seeds/spices/ingredients. You know... it's the oils ...so...
CHEERS!!
That measure line is only close to accurate on a level surface with your eyes level to it. When you read it while filling with your hand under it, you both brought your eyes down closer to level with the line and tilt the whole container towards you, raising the water on that side of the tub slightly and distorting the measurement. That said, you're certainly right that the scale is more accurate and easier imo.
20% sprouted rye 8% flax seed soaked in boiling water 4% sunflower, sprouted rye gives a lovely grassy flavour
I agree with you Jon that you should always weigh your ingredients, however, regarding your 4 liter measurement, you did not do that correctly. You were holding the bucket slightly tilted and there was no way you were going to get that exactly right. If you look at the amount of water you added afterwards, that was because you were handholding the bucket.
Love my KD8000 scale.
Try to soak your grains in beer with a lot of flavor like Belgium beers. A good one is La Chouffe or a Dutch one, La Trappe tripple trappist. In the US you have Spencer Trappist. Anyway there are hundreds of tasteful brands. Succes 😀
Multigrain breads are at a level of complexity that make you understand why bread baking is a master craft and why there is a journeyman stage required before you can become a master of the craft of baking. Different grains have to be soaked differently, some need to be soaked in hot water (Brühstück) some you may want to sprout and roast (mälzen). Are you making a grain packed black rye or just a grain sprinkled American fluff? Roasted spelt and millet with a white bread base will probably be a pleasing flavor profile to your toast bread buyers while rye with whole oats, pumpkin seeds and a pinch of caraway (caution, that stuff is potent) will make lovers of mighty cheeses happy. You may have to travel for this one. Good news are, you only need to travel to Austria, Germany, and Switzerland. Other countries have multigrain breads, too, but by far not the variety as the three main bread countries.
I recently used a cracked spelt that gave the bread a malty beer flavor. The soaked spelt seems to melt away in the bake.
Try linseeds , soy grits, cooked arborio rice & toasted sunflower seeds.
Just get a scale already 😂 Great video - This is an area I need practice in.
Q - I may have missed this... How long do you soak the grains for before using in your dough? Thank you!
Sonia Cosgrove 0:31
@@esalenchik Thank you!
Sonia Cosgrove You’re welcome, Sonia. I hope your multigrain is yummy 😋
@John, volume fails , go get two different sets of measuring cups. Fill them and weigh the contents... two different measurements.
does each grain have a different hydration rate?
You could grow Lady Godiva pumpkins/squash. They contain seeds that do not need to be hulled. Mix with sunflower seeds and oats. Add flaxseed split 1 whole to 1 meal. If you want the nutritious part of flax you need to grind the seed - whole seed cannot be digested by humans.
Thank you for this!! Such good info!
Maybe a little too late... but essencialy health wise rather than function wise youd wanna soak grains and seeds for a 24 h peroid of time give or take in order to ecourage the seeds to begin a pre sprouting stage what makes the jutrients in it to be far more available for absorbrions. Same goes for nuts... a really nice combination is lots of sesame and then a smaller amount of sunflower pumpkin and poppy, great for flavour and texture... even better if toasted. One of the best breads ive had was toasted sesame bread blackwhite and whole grain semsame with poppy seeds.
Also youd wanna get rid of the water of the soaking ideally more than once through out the soaking but once is fine as i get it can be high maintaince. For that reason youd want the water to cover the grains kind of like soaking beans
Thanks for these thoughts. We have soaked grains a lot in the past. I still personally haven’t made that multigrain loaf that excites me every time. One of these days the right combination of grains, soaking, and dough development will be had for this bread.
@@ProofBread sesame and other nutty grains are always exiting if you ask me, adding whole spiced like carraway or nigella that goes amazingly with sesame is always a good way to bring it out a bit more
This is the typa video you wanna be first to watch lmao
I like to make bread with chipped wheat, sunflower seeds, oats and flax.
Is that cracked wheat?
one of my fave combo for grain/seeded bread:
80% bread flour
5% whole wheat flour
5% course ground hard wheat (on home KoMo mill)
5% whole grain spelt flour
5% whole grain dark rye flour
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3% toasted sesame seeds
3% poppy seeds
3% toasted sunflower seeds
(all three seeds soaked in boiling water overnight "soaker")
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75% h20
2% fine sea salt
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***seeded pangritata for coating
enjoy! Jon et al!