Farmer's Bread with Rye Flakes

Rye sourdough is the base for this 55/45 rye/wheat bread with a rye flake soaker and a bunch of rye flakes as decoration. It's relatively quick to make and results in a more wheaty bread with a nice rye flavor.

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.

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.

Rye/Wheat Dark Beer Bread

Rye sourdough bread with cracked wheat soaked in dark beer, which gives the bread a nice color and - as always - full flavor. Main dough is 50/50 rye/wheat flour plus a lot of rye sourdough, which I always make from whole grain flour, so the final result is about 2:1 rye:wheat.

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.

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.

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.

Whole Grain Bread

For me the quintessential German bread (even though not what most Germans have as their daily bread): A sourdough bread with high rye content and lots of grains. Sourdough makes for almost half of the ingredients.