Runner's Bread

A rye sourdough with multiple types of flour and grains that has the potential of being my new favorite. It is pretty easy to make, requires quite a few ingredients though: Four different types of flour and four different grains.

Whole Grain Rye/Wheat

All the flour in this bread is whole grain flour, accompanied by soaked cracked wheat and rye as well as roasted sunflower and pumpkin seeds. Whole grain sourdough is the base for this originally nutty bread. Since I don't love breads with nuts I replaced them with a mix of roasted seeds. First time I tried this and it worked pretty well.

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.

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.

Miller's Bread

A rye sourdough bread with several different seeds; most notably first time that I used amaranth, an ancient grain that was widely used in Mesoamerica; according to Wikipedia it provided up to 80% of the calories intake of the Aztecs.

Seven Delights Bread

A whole laundry list of seeds - millet, sunflower seeds, flax seeds, spelt berries and more - goes into this 80/20 wheat/rye bread, including buckwheat, which I had never used before. Out came two very flavorful and fluffy breads after only around 3 hours on baking day (plus 12 hours soaking).

Rye Flake Bread

There are rye flakes inside the dough and all over the outside of this 80/20 wheat/rye bread. This is one of the "quick" recipes I found and can be made in only a few hours since there is no sourdough or poolish. The name of the original recipe was actually "Pumpkin Seed Bread", but since I replaced the pumpkin seeds on the outside with rye flakes I thought I'd also replace them in the name. It came out really well, good texture and flavor.

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.

Ketex' Multi-Grain Bread

I really felt like making a bread with some kind of seeds and I got lucky and found a recipe from my favorite source, Ketex, that I had apparently previously overlooked. It's a rye sourdough with almost all the grains and seeds I have around. Just what I needed. It's originally called 6-grain, but calls for a few things I can't get, so I replaced it with a 5-grain mix I got at a supermarket some time ago, making the total number of grains used difficult to determine. ;-)

Very nice crust and of course tons of flavor from all those grains and seeds.

Multi-Seed Rye Sourdough

A lot of different seeds and grains go into this rye sourdough bread: Pumpkin seeds, sunflower seeds, sesame seeds, rye flakes and cracked wheat. It's a rye sourdough but most of the flour in the main dough is wheat flour. This bread goes very well with prociutto, cheese or - since I'm German this can't be missed - liverwurst.

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.

Grains and Seeds Rye Bread Rolls

I tried out a new recipe for multi-seed bread rolls. This type is actually my favorite kind of roll, so when I found the recipe I had to make it. The rolls are made with rye sourdough for which rye meal, and not rye flour is used. The preparation is more involved than usual for rolls but I guarantee you it's worth it, the taste is absolutely awesome. These rolls are possibly the best thing I have made so far. 

Rübli-Pumpkin-Seed Bread

Another bread with pumpkin seeds, very similar to the pumpkin rye bread I made earlier. This is also made using rye sourdough and more different flour types are in the dough. Grated carrots help keeping the moisture in longer.

Pumpkin Seed Rye Bread

Another wheat free bread, not only for people allergic to wheat. I just prefer rye breads, I find them a lot tastier. Also contains a good amount of spelt flour and of course - given the name - pumpkin seeds.

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.