Power Grain
The recipe I present today is ideal as a base for various finger foods. Whether meat, cheese or vegetables – this hearty and tender bread will be loved by many!
Thanks to its distinctive, aromatic and stable crumb, the bread is ideal for slicing and cutting into decorative bites.
In addition to the bread recipe, there are 3 recipes for spreads.
Recipe
For a dough weight of 2265 / 2 pieces, each 1133g
Total Recipe
| 400g | Sourdough TA 210 (50% of the rye flour) | 23,5% |
| 425g | Wheat flour Type 700 / 550 | 53% |
| 190g | Rye flour Type 960 | 23,5% |
| 690g | Water | 86% |
| 50g | Rye meal, coarse | 6% |
| 50g | Spelt- or wheat meal, coarse | 6% |
| 50g | Toasted and finely ground bread crumbs | 6% |
| 40g | Puffed grain (wheat, quinoa,…) | 5% |
| 60g | Sesame seeds | 7,5% |
| 25g | Rye malt powder | 3% |
| 25g | Flax seeds | 3% |
| 250g | Sunflower Seeds | 31% |
| 20g | Salt | 2,5% |
Sourdough Step 1 / Foundation Sour
| 62g | Rye flour Type 960 |
| 44g | Water approx. 35C |
| 7g | Starter |
Dissolve the starter in water then mix with the rye flour until lump-free. Then let mature in a warm spot at 25-27°C for 12-18 hours.
Sourdough Step 2 / Full sour
| 113g | Mature foundation sour |
| 162g | Water approx. 45°C |
| 125g | Rye flour Type 960 |
Completely dissolve the starter in the water using a whisk and then stir in the rye flour until lump-free. With a dough temperature of 32°C the full sour will mature in 3 hours (at 30°C / 4 hours maturity time).
Scald
| 50g | Rye meal, coarse |
| 50g | Spelt- or wheat meal, coarse |
| 50g | Toasted and finely ground leftover bread |
| 25g | Flax seeds |
| 25g | Dark malt |
| 60g | Sesame seeds |
| 250g | Roasted sunflower seeds |
| 500g | Water 70-80°C |
Pour the water over the ingredients and let soak for 3-4 hours.
Main dough
| 400g | Mature full sourdough |
| 190g | Rye flour Type 960 |
| 425g | Wheat flour Type 700 |
| 25g | Salt |
| 190g | Water +/- |
| 1010g | Scald |
| 40g | Puffer grains |
Production
- Mix the sourdough, scald, and other ingredients on slow for 5-6 minutes then mix on fast for 5-6 minutes. If the dough appears too firm, PLEASE add water!
- 45 minute dough maturity
- Divide the dough, form, and place in the baking pans.
- Proof approx. 75-90 minutes
- Bake the breads at 250°C with strong steam.
- After a 5 minute initial bake, reduce the temperature to 200°C.
- Total bake timet: 65 minutes
Additional info:
- Spelt can be substitute for the wheat flour
- The rye and wheat flours can be exchanged with whole grain flours- if so, simply increase the water in the sourdough and main dough by 15%!
- If you don’t have puffed grains, simply leave them out (just reduce the water amount a tad).
Liptauer cheese
| 250g | Cottage cheese /Quark |
| 100g | Soft Butter |
| 30g | Creme Fraiche |
| 70g | Red Bell Pepper(cut into small dice) |
| 3 TL | Sweet Paprika |
| 1 | Garlic clove |
| 50g | Onion( Small dice) |
| Pinch of salt & pepper |
Mix together the ingredients and season to taste
Pumpkin Seed Spread
| 250g | Topfen/Curd cheese 20% fat |
| 100g | Creme Fraiche |
| 50g | Chopped Pumpkin seeds |
| 50g | Diced onion |
| 25g | Pumpkin seed oil |
| Pinch of salt/pepper |
Mix together the ingredients and season to taste
Salmon Spread
| 200g | Cream cheese |
| 200g | Smoked salmon(cut into small dice) |
| 50g | Creme Fraiche |
| 60g | Onion(small dice) |
| Pinch of salt & pepper |
Mix together the ingredients and season to taste