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. ,-)

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.

Flour, Water, Salt and Yeast

Only the most basic ingredients go into this sourdough bread: Flour, water, salt and yeast. And since this is 50/50 rye/wheat I decided to use 50/50 rye/wheat sourdough, as I did very successfully with the Sourdough Duo the week before.You can also make a bigger batch of one or the other type of sourdough. Total proving time on backing day is relatively long with around 5 1/2 hours, but there is one period of 4 hours where nothing else needs to be done, making the process easier to plan.

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.

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.

Spelt Sourdough Bread

Originally a 100% spelt bread I turned this recipe into a spelt/rye bread. Like the original it's made with spelt sourdough but I exchanged some of the spelt flour for rye flour; I simply like that better. Some of the spelt is prepared in a mash allowing the flour to bind and retain more water. Another one of Ketex' great recipes.

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.