AROMA BREAD - A LOVE STORY
Brot & Bread
Brot & Bread
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Ingredients

  • 24 hours ahead.
  • /0.3 oz in
  • /0.25 oz
  • 1/2 cup whole wheat, rye, kamut, or spelt berries
  •  
  • Dough
  • 340 g/12 oz whole spelt flour (3 cups)
  • 107 g/ 3.75 oz whole rye flour (1 cup)
  • 57 g/2 oz coarse or medium stone ground cornmeal (1/2 cup)
  • 67 g/ 2.35 oz sunflower or pumpkin seeds, toasted (1/2 cup)
  • 35 g/ 1.25 oz flax or sesame seeds, toasted (1/4 cup)
  • 2 tbsp aroma spice blend*)
  • 7 g/ 1 1/2 tsp fine sea salt (or 9 g/0.3 oz if using whole grain berries)
  • 1 g/ 1/4 tsp instant yeast
  • all soaked whole grain berries (if using)
  • 475 g/2 cups cold water
  • cornmeal, for sprinkling
  •  
  • Starter
  • 64 g/2.25 oz rye mother starter (100% hydration)
  • 205 g/7.25 oz whole spelt flour
  • 124 g/4.4 oz lukewarm water
  •  
  • Soaker
  • 57 g/2 oz coarse or medium ground cornmeal
  • 75 g/2.65 oz whole rye flour
  • 92 g/3.25 oz whole spelt flour
  • 168 g/6 oz water
  • 4 g/0.15 salt
  •  
  • Final Dough
  • all soaker and starter
  • 43 g/1.5 oz whole spelt flour
  • 5 g/0.2 oz salt
  • 5 g/0.2 oz instant yeast
  • 67 g/2.35 oz sunflower- or pumpkin seeds, toasted
  • 35 g/1.25 oz sesame seeds, toasted
  • 2 tbsp aroma spice blend (see original recipe)
  • 182 g/6.4 oz water, add more as needed

Instructions

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