Vitalis

Once more I made a bread with two sourdoughs, rye and wheat in equal amounts. I like doing that on occasion recently when I make a bread that is around 50/50 rye/wheat flour. This time all the flour (except in the wheat sourdough) is whole grain flour; and of course some grains and seeds round it all up, in this case rye meal, sunflower seeds and oat flakes.

Rye Sourdough with Beer Soaked Kamut

Kamut flour is soaked in Pilsener beer over night and added to rye sourdough and 50/50 rye/wheat flour. It seems beer breads always turn out great, and so did this one. It shows that 4 different types of flour and a few proving periods make for a really good bread and there is no need to add any additional flavoring. OK, besides the beer that is in this case. ;-)

Grain Gourmet

There are more gains in this spelt sourdough bread than there is flour, in fact twice as much. Besides sunflower seeds, the grains are cracked wheat, cracked rye as well as spelt flakes which soaked for 16 hours. Originally 100% spelt flour, I changed the recipe to be 50/50 spelt/rye flour.

Rye Malt Sourdough

I use rye malt powder for coloring sometimes but this recipe for a 80/20 rye/wheat sourdough bread has more than twice the usual amount intensifying the rye flavor a little bit more. According to the original author of the recipe this happened by accident caused by a distraction during preparation. Like many of humanity's discoveries made by pure coincidence. ,-)