6-Grain-Crust

A very flavorful bread that is easy to make and since it's made in a baking pan doesn't require additional equipment like a fermentation basket. The original recipe is actually a 5-grain crust, but I added some rye meal to the 5-grain meal I was able to find in the supermarket.

Sourdough

• 120 whole grain rye flour
• 120ml whater
• 12g rye sourdough starter

Combine all ingredients in a bowl and stir until smooth. Cover and let rest at room temperature for 16-18 hours.

Pre-Ferment (Vorteig)

• 70g Graham wheat flour (or high gluten wheat flour)
• 70ml water
• 1/2 tsp Active Dry Yeast, 1/4 tsp of sugar and 1/2oz of water, mixed and let stand for about 10 minutes (or 1g fresh yeast)

Combine ingredients and stir until smooth. Cover and let rest at room temperature for 2 hours. Transfer to refrigerator and let it ripen for 16-18 hours.

Soaker (Brühstück)

• 40g sunflower seeds
• 40g pumpkin seeds
• 100g 5-grain meal
• 30g rye meal
• 1/2 tsp salt
• 210ml boiling water

Roast seeds in a pan without oil on medium heat until you can smell a nice aroma. Mix in the other ingredients and pour over the boiling water. Cover and let sit for 16 hours.

Main Dough (Hauptteig)

• Sourdough
• Pre-Ferment
• Soaker
• 150g Graham wheat flour (or high gluten wheat flour)
• 80g whole grain rye flour
• 86ml water
• 2 tsp salt
• 1 tsp diastatic malt powder (somewhat optional but does some magic to the yeast)
• 1 tsp Active Dry Yeast, 1/2 tsp of sugar and 1oz of water, mixed and let stand for about 10 minutes (or 8g fresh yeast)

Add everything in the mixer and mix with the dough hook for 7 minutes. Cover and let rest for 30-45 minutes.

Grease a 9" rectangular baking pan with butter.

Knead the dough again for 5 minutes, form it into oval shape and brush the surface with water. Roll in mix of 5-grain meal and rye meal (3:1 ratio) and transfer into baking pan. Cover pan tightly with plastic food wrap. The dough pushes up a lot so I usually cover the pan tightly with 2 layers of plastic wrap, once in each direction of the pan. Let the dough rise for 2 to 2 1/2 hours until it reaches the top of the pan. Last time the dough was pushing up the wrap evenly after about 1 3/4 hours so I shortend the time. You don't really want the dough to go over the edges, even though it's not a problem if it does.

Preheat oven to 490°F (250°C).

Put baking pan on 2 level from the bottom, spray a little water into the oven and bake for 15 minutes. Open door to let out steam, reduce temperature to 360°F (180°C) and bake for another 45 minutes. Take bread out of the baking pan and put back into the oven for 15 minutes to get a nice crust. Leave oven door open a little bit during the last 15 minutes. 

Let bread cool on a cooling rack.

Original recipe on ketex.de.