German grain bread

Another great recipe from my old cookbook.
This German grain bread, has to be popular in German baking.  It said the loaf is great to go with hard cheese, smoke fish, cured meats and pickles.  Also, it tastes best after it has matured for a day.

A flavourable loaf made from wheat and rye flours, with oats and flaxseeds...

Recipe from: The Complete Bread and Baking book
Makes 2 small loaves  ( I made a large one instead)
Ingredients:

30g  Steel-cut oats  (grinded using my coffee grinder)
455g  unbleached white bread flour
170g  rye flour
30g   flaxseed
15g  coarse see salt, crushed or ground
280ml lukewarm water
140ml  lukewarm milk
2 and 1/2 teaspoon instant dry yeast ( plus 1/2 teaspoon sugar for yeast mixture)

extra flour for dusting
extra milk for glazing
extra flaxseed for sprinkling

a large baking sheet, light greased

 

well risen dough, punch down air bubbles after.

shape and let rise in room temperature until size is doubled.
Just before baking, make a slash , brush with milk to glaze, sprinkle with more flaxseed.

Wrap tightly in aluminium foil, let rest in room temperature for one day before slicing.

Method (slight alteration)

1.  Prepare the yeast mixture:
  Mix the sugar with 4 tablespoons lukewarm water (from the same mixture), let it sit for 5 to 10 minutes until it become foamy.

2.  Meanwhile,  in a large warmed bowl, mix well all dry ingredients :400g white flour, rye flour, oats, flaxseed and salt.  Make a well in the bowl, pour in yeast mixture and the remaining liquid.  Mix everything into a rough dough form.  Cover and leave for 10 minutes.  Gentle knead, fold and stretch for 10 seconds. Cover and leave for 10 minutes. Do twice more for the 10 minute interval.  Dough should be smooth and glossy by now.  Cover with a damp cloth, let it rise in room temperature until doubled in size, 2 to 3 hours. ( my kneading method here: adapted from Dan Lepard)

3.  Punch down the risen dough. Shape it and arrange it on the prepared baking tray.

4.  Cover with damp cloth and let it rise again at room temperature until doubled in size, about 1 hour  ( I had it much longer).  During the last 15 minutes of rising, heat the oven to 425F ( 220C).

5.  Use a sharp kinfe, make a slash lengthwise down the center of the loaf.  Brush with milk to glaze, sprinkle with more flaxseed.  Bake for 30 to 40 minutes, or until the bread sounds hollow when tapped on the underside.  Let it cool completely on wire rack.  Wrap tightly in aluminium foil and let it rest in room temperature for one day so the flavour mature.

Note: I used steam baked method, meaning a pan filled with hot water is placed on the lowest rack of oven.

I like breads risen in room temperature!

A very good loaf.