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Seeking dense multigrain and seed bread recipe

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Does anyone have a recipe for a european style, dense, chewy bread recipe, made with rye, whole wheat and other grains and topped with lots of diffferent seeds?

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  1. http://www.thefreshloaf.com/recipes/f...

    Have you visited this site? I find the recipes very reliable and highly inspirational. Happy bread baking!

    1 Reply
    1. re: HillJ

      Thanks! That's a fascinating site. Most of the recipes I found, though, seem to be for a lighter, levain-type loaf.

    2. There's a recipe for Vollkornbrot and a dark pumpernickel - the kind you buy imported from Gemany here in the US - in Better Than Store-Bought, an excellent cookbook from the 70's. If that's what you're looking for I can hunt up and post.

      1. Peter Reinhart's method would be to cook a mash of whatever whole grains and/or seeds you want and let it sit for 24 hours. Meanwhile, make a whole wheat sponge and let it sit for 24 hours. Combine them, shape them and I would add bake them in a pre-heated pot å la Lahey.