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Tuesday, February 8, 2011

Transitional German-Style Many Seed Bread

In Peter Reinhart's Whole Grain Breads book, 'transitional' in the name of the bread implies that the bread is not 100% whole grain, it contains some all purpose or bread flour. I made not one, but two transitional breads last week. The Transitional German-Style Many Seed Bread was to be taken along on a short trip to Disneyland to share with friends. The other transitional bread was the second month bread for my father-in-law's Christmas present.

I've made this German Seed bread once before and remember liking it a lot then. It contains lots of seeds that add protein and healthy fat nutrition, so the use of some bread flour can be forgiven. Some day I will try to make a 100% whole grain version.

Soaker and biga
The soaker contains a combination of whole wheat and rye flours, flaxseeds, some salt and water. I added ½ tsp of vital wheat gluten to ensure a good rise. The biga contains bread flour, a tiny bit of instant yeast and water. As usual the soaker rested overnight at room temperature while the biga was refrigerated overnight.

Final dough
The final dough contains some more wheat flour, instant yeast, salt. Lightly toasted pumpkin and sunflower seeds are used along with sesame seeds. I didn't have enough sesame seeds on hand, so I used chopped walnuts for the rest of the measure (21 g sesame, 35 g walnuts). (The recipe doesn't call for any oil, it is seen in the picture because I had it there by habit)

Soaker on the left, biga on the right (notice the whiteness of bread flour
dough), with other ingredients ready for mixing.

Final dough ingredients mixed-in, ready for kneading.
Had to add some water to get it all together

After initial kneading. It was a challenge to blend the two pre-ferments well.
Took more kneading than usual.

Shaping and proofing
I was using my good 8½ x 4½ loaf pan for another bread, so I decided to use the bigger 9¼ x 5¼ silicone pan. Since I wasn't going to use this bread for sandwiches, a flatter shape would have been fine. I used the jelly-roll method of shaping, rolling from one end to the other. I found out later that I hadn't been very careful about sealing the seam.

Shaped and ready for proofing.

Proofed well.

German seed bread in the fore.

The effects of not pinching the seam well during shaping.

Sliced well. The rest of the bread was cut in thicker slices
and cut in half length wise to make for easier eating on the move

Cleanly sliced bread and crumb with seeds clearly visible.

I thought the bread tasted very good by itself and delicious with cream cheese, marmalade and nut butters. Not much of a sandwich bread because it is so filling in itself.

Date: Feb 3, 2011
Recipe: Transitional German-Style Many Seed Bread from Peter Reinhart's Whole Grain Breads

Flours: Whole wheat flour, rye flour, bread flour
Bread specific ingredients: pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, (vital wheat gluten, walnuts)
Sweetener used: Honey
Liquid: Water

First rise time: 90 minutes
Proofing time: 70 minutes
Comments: 1/2 tsp v.w.gluten, 21 g sesame, 35 g walnuts. Added water and a little oil to get ingredients together. Baked at 350 with other bread, instead of specified 375.  Used the silicone pan, bigger than the specified size.


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