German Thick Grain Bread - Vollkorn Brot with Liquid Banana Yeast

Category: Healthy eating
Kitchen: german
German Thick Grain Bread - Vollkorn Brot with Liquid Banana Yeast

Ingredients

OPARA:
* liquid banana yeast 100 ml
flaxseed flour 10 g
wheat flour 40 g
wheat flour, c / z 50 g
LOBE:
grains: wheat, buckwheat 10 g each (20 g total)
seeds: flax, sesame, pumpkin, sunflower 15 g each (60 g total)
hot water (not boiling water) 80 ml
DOUGH:
ground flax seeds (I have whole flaxseed flour) 30 g
Rye flour 30 g
whole lobe
warm water 50 ml
floral honey 1 tsp
salt 1 tsp no slide (5g)
wheat flour, c / z 100 g
FOR BONDING: sunflower seed, sesame 2 tbsp. l.

Cooking method

  • The specificity of the German food culture is limited not only to beer and sausages, but also to the healthiest bread!
  • Germans consider it to be the most important part of their cuisine. Deutsches Brot - German bread .....
  • The outside is crispy, inside is dark or light flesh. A special but everyday product.
  • German bread is one of the strongest nostalgic factors for Germans living abroad. In the countries of white bread, they dream of a hard crispy crust from their homeland (I know this for sure from my friends living in the USA).
  • German Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana Yeast
  • 1) * I took the recipe for making liquid yeast on banana peel from Lyudmila: Liquid yeast
  • I grew liquid yeast for 5 days. In a glass jar I put the chopped peel of 1 medium banana, poured 250 ml of water, closed the lid, put it by the battery.
  • German Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana Yeast
  • She shook it 2 times a day and opened the lid.
  • 2) Pre-enzyme:
  • Before kneading the dough - for 6 hours, 10 grams of flaxseed flour and 50 grams of whole grain wheat flour and 40 grams of premium wheat flour, 1 tsp were poured into 100 grams of banana Sourdough in 6 hours. flower honey.
  • German Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana Yeast
  • 3) Lobe:
  • pour all the listed ingredients with hot water ~ 80 degrees (I boiled it in a kettle and waited for 10 minutes).
  • I ground buckwheat in a coffee grinder.
  • Sunflower seeds, pumpkin seeds, sesame seeds can be fried a little in a dry frying pan, but I did not, for greater benefit.
  • German Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana Yeast
  • 4) Dough:
  • Mix the dough, the whole lobe, and add all the other ingredients in the sequence indicated in the recipe.
  • I did not add whole wheat flour directly to the dough, but mixed all the indicated components well, and put it on a surface sprinkled with c / z flour, kneaded a slightly sticky dough. And immediately rolled it in sunflower and sesame seeds (did not fry).
  • German Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana Yeast
  • 5) I covered the mold with a film and left it to stand in the heat for 2 hours (I usually let it stand in the oven turned on at a minimum temperature of ~ 40 degrees) until it increased by at least 2-2.5 times.
  • German Thick Grain Bread - Vollkorn Brot with Liquid Banana Yeast
  • 6) baked in an oven with steam (poured water into a cast-iron pan and put it on the bottom of the oven when I turned it on) 15 minutes at 230 degrees, then pulled out the pan and reduced the temperature to 190 degrees and baked for another 40 minutes, then turned off the oven and left it for another 5 minutes ... Somewhere in the middle of cooking, I covered the crust with foil so that it would not burn.
  • German Thick Grain Bread - Vollkorn Brot with Liquid Banana YeastGerman Thick Grain Bread - Vollkorn Brot with Liquid Banana Yeast

Note

Since ancient times, bread and bakery products have been one of the main products of the daily diet of a person of any nation.
Grain bread is considered to be one of the healthiest because it is made from coarse grain particles or whole grain grains. Due to the preservation of the integrity of the seed shell, such bread retains almost all useful vitamins and minerals. Cereal bread is rich in vitamins B, A, E and PP, it also contains a high content of iodine, phosphorus, potassium, calcium, iron, sodium, molybdenum and sodium.
The special benefit of such bread is the high content of B vitamins.
One of the main advantages of whole grain bread is its effect on the functioning of the organs of the gastrointestinal tract, due to the high content of dietary fiber in it. Dietary fiber has a beneficial effect on the intestinal microflora, promotes the release of excess cholesterol and binds intestinal bile acids. If you include grain bread in your daily diet, you can significantly reduce the risk of developing atherosclerotic changes in blood vessels.
It should also be noted that fiber has a positive effect on metabolic processes in the body, slowing down the formation of starch.
Plus, sourdough is an added benefit.
Sourdough by fermentation of grains helps the body to better assimilate them.
Sourdough bread is also rich in valuable micro and macro elements, essential vitamins and minerals.
In addition, sourdough has another unique property: sourdough bread is practically not affected by mold fungi. The acidic environment of the starter culture kills pathogenic microflora without affecting beneficial crops. Therefore, sourdough bread, even during long-term storage, does not become moldy, but simply stale.

Kisena
Anya, what a piece of bread! I really love German bread with seeds Easter will pass, just banana yeast will do and I will try to bake! Thanks for the recipe!
NataliARH
Anyuta, an excellent recipe, I've been staring at such bread for a long time! let's cook and eat
lappl1
Anya, thanks for the bread! Cool! I am very pleased that the railway has hooked you!
AnaMost
Nataliya, NataliARH, thank you, girls! Bake - you will not regret it if you are lovers of such breads. It is filling, nutritious and flavorful
Ludmila, not the right word - hooked, inspired, and to cook them is only one piece - poured, left, and bakes, very easy to make ...
Eternal gratitude to you!
auto3012
very interesting bread. I will definitely do it. Can you replace banana yeast with apple yeast? I just have apples on the way.
Franky
such bread is really very tasty, and besides, it does not get stale for a very long time (well, or slower than others), even if it is already cut.
This type of bread is always found in all German bakeries and bread departments of shops - one of the most popular varieties. We even took him from here to Russia as a souvenir :-)
But I ought to do it myself at least once - thanks for the recipe!
AnaMost
AnnaI think you can replace apple cider without any problems ... The only thing, please pay attention to the recommendations for dosage of yeast ...
Lyudmila advises the following dosage: "The consumption of liquid yeast for the preparation of bakery products from bakery flour is: for the first grade - 20 - 25%; for the second grade - 30 - 35%; for coarse flour - 35 - 40%"
I got about 23% - the yeast was tested on baking earlier, it turned out to be strong! ... And also: firstly, I am not a fan of special acid in bread, and secondly, I like this type of bread, so the time of proofing can be longer if you want a crumb with larger holes .. thirdly, the strength of the yeast is different for everyone, and even the same yeast at different times can behave differently! This is also written by Elena Zheleznyak, the author of an article about liquid yeast. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=410794.0
Franky, everything is so ... I, you see, also have this taste and addiction to such breads in my genes (granny is German)
auto3012
AnaMost, Anya, thanks for the expanded answer! I will do everything according to the recipe, just take the yeast on an apple.
auto3012
AnaMost, I made it! Delicious bread! Excellent crust, firm but soft. Rich, full-bodied taste. The only drawback is that very little bread came out (this is the second time I don't have enough bread). Today I will do it again.
Tell me, can this bread be made on rye sourdough? My leaven just came to life in the fridge, something urgently needs to be done.
AnaMost
Anna, congratulations on delicious bread!
And I just eat such bread alone, give the rest white bread, so I can't buy a small scale and I still can't buy a large scale to weigh bread, I have very little ones - up to 400 grams.
On rye sourdough - yes, easily ...
This ratio of ingredients will be needed for the dough: 95 g of sourdough, 48 ml of water and 47 g of flour. (i.e. about 30% of the volume)
For a double portion, respectively 190 g of sourdough, 96 ml of water, 94 g of flour and the rest is also doubly .. (:
auto3012
AnaMost, Anya, can I torture you again? I have problems with time, but this bread needs to be made
I took the sourdough out of the refrigerator in the morning and fed it. She has been growing there for 3 hours, growing well. Tell me, here's how I now manage to make this bread by the end of the day, roughly speaking, in 11 hours for everything about everything. Or is it impossible?
Elena_Kamch
AnaMost, an interesting recipe! Add to bookmarks. All the time I baked with sourdough, and here I read about liquid yeast. We must master!
Diama
How long should the lobe stand, tell me? Do you put it together with the preenzyme or before kneading?
AnaMost
The crumbs are soaked for several hours - 4 will be enough.
Diama
Thank you! I put it along with the preenzyme just in case). Tell me, does it have to spring - does the crumb return to its place after pressing?
AnaMost
I was not bouncy, because there is quite a lot of cereal fiber and seeds - it turns out to be quite dense.
Diama
Clear. Otherwise, it’s not springy for me either, I think this is so necessary or I did something wrong.
It turned out very tasty, with a crispy crust, although I was not sure that I would get it, because the oven on top never browns the products. And the children also liked it, I will still do it! I immediately made a double portion, baked it in the morning, already half is gone)).
By the way, is it better to bake a double portion with two loaves or one?
AnaMost
Clever girl!
I'm glad it worked.
And the portion depends on the volume of the form and the power of the oven, if they allow you to bake large bread.
Diama
Tell me more, you have 1 tsp in your recipe. honey in the Dough section. And the text also contains 1 tsp. in the pre-enzyme (not in the title), then only 2 tsp. honey?
Natasha * Chamomile
AnaMost, tell me, will it work with simple yeast? If so, how much do you need?
I liked this bread very much when I was visiting Germany. I didn't want to try another!
Diama
Quote: AnaSamaya
This ratio of ingredients will be needed for the dough: 95 g of sourdough, 48 ml of water and 47 g of flour. (i.e. about 30% of the volume)
I want to clarify, in the basic recipe you have 200 g of ferment on liquid yeast, but you need 100 g of rye ferment?

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