Five-grain bread

Five-grain bread

By
From
Scandinavian Comfort Food
Makes
1 large round loaf
Photographer
Columbus Leth

Wholegrains are superfoods because of all the fibre and vitamins they contain, and they are vital for us. But healthy food has to be delicious as well or we won’t eat it, so it won’t benefit us. I love this bread; it’s tasty, has a great texture because of all the grains and also stays moist for a long time.

Ingredients

Quantity Ingredient
75g whole barley grains
75g whole rye grains
600ml water
10g fresh yeast
300g strong white bread flour, plus extra for dusting
100g wholegrain spelt flour
100g jumbo oats, plus extra for sprinkling
30g linseeds
10g sea salt
20g spelt flakes

Method

  1. Boil the barley and rye grains in the water for about 20 minutes until cooked, then strain, saving the cooking water. Measure the cooking water and add fresh water to top it up to 600ml again.
  2. When the grains and water have cooled to lukewarm, mix the yeast into the water in a mixing bowl, then add the boiled grains, both flours, oats, linseeds (flaxseeds) and salt and mix well with a wooden spoon. Leave to rest for 5 minutes, stir well again and leave for another 5 minutes, then stir again, cover with cling film and refrigerate overnight.
  3. The next day, place the dough on a floured surface and knead just lightly (the dough will be sticky). Line a 25-cm proving basket with a tea towel and sprinkle the spelt flakes inside. Form a large round bread, place in the proving basket, cover with a tea towel and leave to rise for about 1 hour, or until the dough has risen to the rim of the basket. When nearly ready to bake, preheat the oven to 230°C.
  4. Turn the dough out of the proving basket onto a baking sheet lined with baking parchment. Sprinkle with oats and bake in the hot oven for 15 minutes, then turn down the oven temperature to 200°C and bake for another 45 minutes. Transfer to a wire rack to cool before slicing.
Tags:
Scandinavian
Danish
Swedish
comfort food
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