5th World Bread Day: Vierkornbrot

I crossed days off my calendar, counted hours, minutes and seconds, and now it's finally here: the 5th World Bread Day. I've known this special day for quite a long time, but this year it's the first time I take part in this event. And because of this, I've been really looking forward to this day.

For my contribution I chose something special, something I've never done before: a whole grain bread. For me personally the supreme discipline. And yes, I'm a little bit proud that I made it. Enough said, let's celebrate. Happy 5th anniversary WBD!

Here is my result:

Due to the fact that the WBD is an international event, I did my best (or at least tried to do it) and translated the recipe into those languages I speak more or less well.  

Preparation:

Grind the rye and 100 g wheat coarsely. Dissolve the sourdough starter in 350 ml water and add the ground rye and wheat and knead together. Cover it and let the dough ferment for 15 to 18 hours at room temperature.

The next day, grind the soya and the barley coarsely, add 200 ml warm water (80°C) and leave the mixture to soak about one hour.

Now grind the remaining wheat and the oat coarsely, add the fermented dough, the swollen cereals, the flax seeds and the salt. Dissolve the yeast in 250 ml water and add it to the rest. Now mix the dough for about 20 minutes. Use a food processor, because the dough is very wet and hard to handle by hand. Give the dough into a squared baking mould (covered with baking paper) and let it rest for one hour.

Preaheat the oven with a bakingstone to 180°C.

Cover the mould with a lid and bake the bread with initial steam for 5 hours (no kidding). 

And now comes the hardest part: slice the bread at earliest after 24 hours. I know, that's really hard, but it's worth it. Trust me, I've been through it ;).

Zubereitung:

Den Roggen und 100 g Weizen fein schroten. Das Anstellgut in 350 ml Wasser lösen, zum Schrot geben und verrühren. Den Sauerteig abgedeckt 15 bis 18 Stunden reifen lassen.

Am nächsten Tag das Sojavollkorn grob und die Gerste fein schroten, 200 ml warmes Wasser (80°C) über die Schrotmischung gießen und eine Stunde quellen lassen.

Den restlichen Weizen und den Hafer fein schroten. Zum Sauerteig geben, dann die Leinsamen, das Quellstück und Salz hinzufügen. Die Hefe in 250 ml Wasser lösen und zum Rest hinzufügen. Den Teig 20 Minuten mit der Küchenmaschine/Mixer kneten, da er sehr feucht ist, ist er mit der Hand schwer zu händeln. Den Teig in eine mit Backpapier ausgelegte Kastenform geben und eine Stunde ruhen lassen. 

In der Zwischenzeit den Backofen mit Stein auf 180°C vorheizen.

Die Backform mit einem Deckel schließen und das Brot mit anfänglichem Dampf 5 Stunden (kein Scherz) backen. 

Auch wenn es schwer fällt, das Brot frühestens nach 24 Stunden anschneiden, es lohnt sich.

Source/Quelle: Eva und Ulrich Klever: Selber Brot backen

Vierkornbrot.pdf