Whole Seven Grains

Seven different grains are used to make this sourdough bread. Three different whole grain flours - rye, wheat and spelt - and a soaker made from sunflower seeds, pumpkin seeds, flax seeds and oat flakes. The rye sourdough is also made from whole grain flour, but that is quite normal for me, I simply always make my rye sourdough with whole grain flour.

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.

Multi-Grain Sourdough with Kamut

Seven different grains and seeds and four different types of flour go into this rye sourdough bread: Whole grain rye flour to make the sourdough; wheat, spelt and kamut flour in the main dough. A soaker made from pumpkin seeds, oat flakes, flax seeds and cracked wheat and rye provides some crunch. And finally sunflower seeds and rye flakes as decoration.

Sourdough Duo

I found this recipe for a ~50/50 rye/wheat bread and decided to go all the way and also make it 50/50 rye/wheat sourdough. I always have enough of both sourdoughs around, so I didn't actually have to make it the day before. Combined with a soaker of rye berries and a variety of grains and seeds this bread came out excellent. There are about 4.5 hours of proving , so bring some time when you make this.

Dark Beer Rye Sourdough with Kamut

A rye sourdough bread made from 2:1 rye:wheat flour. Kamut flour and oat flakes were soaked in dark beer, which always add really good flavor to the bread. The two ends of the bread were twisted against each other, a technique I hadn't used before and makes for an interesting surface pattern.

Multi-Seed Spelt Bread with Buttermilk

I made quite a few breads recently that can be done relatively quickly, but I believe nothing can beat this one: Done in well under 3 hours all in! There are a lot of seeds in grains in this bread making it very flavorful even without sourdough or longer fermentation times.

Wheat Bread with Buttermilk

Still in a busy summer schedule I made this 100% wheat bread that can be made on a single day if you don't use sourdough or have enough around and don't have to start it the previous day. Has some oat flakes and cracked wheat. Most of the breads I make contain at least some, if not all rye flour. The original recipe actually doesn't call for any sourdough, but I decided to replace some of the flour/water with it to make it more interesting.

Seeds and Grains Wheat Bread

Four different seeds and grains constitute for over one third of all dry ingredients in this bread. The flour is predominantly wheat and it's one of the very few breads I have made without sourdough. Due to it's two longer cold proofing cycles it fit perfectly into my schedule with only a few hours spent on baking day. Very good with cheese or prosciutto but also under a nice piece of meatloaf.

Whole Grain Wheat Bread Rolls

I'm a fan of rolls with seeds and grains and also didn't have a lot of time to back so I made these whole grain wheat rolls as they take a lot less preparation time. I picked up a suggestion out of the comments on the original recipe and replaced some of the flour/water with wheat sourdough since I had it around anyways. If you don't want to use sourdough or want to limit the efford even more, just increase flour and water in the main dough by the amounts used in the sourdough and double the amount of yeast.

Three-Grain Sourdough with Altus

This is the first time that I used stale bread ("altus") in a dough. I came across recipes using that technique several time but never really had any (especially since I usually have grains or seeds in my bread which may not fit the recipes). This time I had some so I tried it and it turned out great. Super tasty. After several weeks of trying out different new recipe books another great Ketex recipe.

Malty Multi-Grain Bread

Oat and rye flakes soaked in dark beer give this bread great flavor. This is the third recipe I made that contains a good amount of beer and they all came out great. There is no poolish and total preparation time is relatively short. Makes two 1 1/2lb breads.

Quick and Easy 4-Grain Bread

New year, new recipe book... Having just come back from a 2-week vacation I wanted to make a quick bread so I don't have to go buy one. This recipe is really quick because it doesn't require fermentation, except for the sourdough. But since it's so little sourdough I had it anyways and didn't need to let it proof over night. The grain soaker also only needs to rest for 2-3 hours so there is no need to prepare that the night before either and the whole recipe can be made on a single day. I kept the original name of the recipe, although there are actually 5 kinds of grains used (just not in the dough). This makes 2 small breads.

Oat Breads

One of our favorite breads, very fluffy. It's probably the easiest recipe I have made so far since it doesn't need to rest in a fermentation basket and doesn't contain too many different ingredients. This recipe makes two small breads.