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.

Nordic Rye

A very harty rye bread with sunflower and flax seeds. There is no actual rye flour in this bread, rather all of the rye comes as rye meal, in the sourdough as well as the soaker and the main dough - 400g (14 1/8 oz) of rye meal is used. Rounded up with some spelt flowers and sesame seeds on top. Exceptionally long kneading time, 50 minutes in total for the main dough. First recipe from my new book, my kind of bread..

Sunflower Seed Rye Sourdough

Also one of the earliest breads I made, probably my second and still one of my favorites. Very tasty rye bread that is easy to make for a beginner, but comes out like a bread you can buy at the bakery. Over 80% rye flour with a rye sourdough and sunflower seeds that are coarsely chopped before they go into the dough intensifying the sunflower flavor of the bread. There is very little wheat flour in the dough, which you can replace by spelt flour if you prefer that.

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.

Whole Grain Spelt Sourdough

Originally 100% spelt I changed the recipe quite a bit and made it a spelt/wheat/rye bread. Partially because I think pure spelt breads taste a little dryer, partially because I can't find cracked spelt in the shops and of course because I like the taste of rye. All flour used is whole grain, including the sourdough, which is a whole grain spelt sourdough.

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.

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.

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.

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).

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.

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.

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.

Kefir-Sunflower-Seed Bread

Recently I found a few recipes using buttermilk either partially or as the only liquid in the dough. When I came across a recipe that even goes one step further and uses kefir instead I had to try it. Kefir is also a milk drink but its consistency is more somewhere between buttermilk and yoghurt. In fact it's so much towards a solid I measured it by weight instead of volume, which I usually do with liquids. You can replace the kefir by buttermilk but for me the kefir was what got me interested.

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.

Buttermilk-Sourdough Pumpernickel

There were multiple things that caught my eye when I saw the recipe for this rye bread: The sourdough is made with buttermilk instead of water and contains both, wheat and rye flour. And on baking day only malt powder, yeast and molasses is added. Neither flour nor water.

Buttermilk Bread

Another new recipe book that needed trying out. Buttermilk takes the place of water in the grain soaker as well as in the main dough. And a longer proofing period requires less yeast in the poolish. Both the sourdough as well as the poolish are made from whole grain flour which gives the bread a rich flavor.

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.