I need to start naming my bread creations. “The one with whole emmer, whole einkorn and a bit of bread flour, stuffed with a mix of soaked seeds and multigrain flakes” is quite a mouthful. So, for now, this is Emmi Einkorn. I might come up with something else eventually, but don’t really want to name them “my bread no.1”, “my bread no.2″…
I just blabbed about Emmi’s ingredients. With the bake, I tried something new. I usually pre-heat my oven including baking steel for about half an hour before I place my bread in it. That costs a lot of energy and money. This time, I baked it in one of my cooking pots, made from a lightweight enameled steel and didn’t pre-heat anything. The pot has thin walls and heats up quickly while the cold start gives the bread another few minutes to rise to its fullest before the wild yeasts get killed.
All in all, the baking time was a bit longer, nearly an hour instead of the usual 40 minutes, but I didn’t have to bake as hot. And I like the result.
The bread has a thin, slightly browned crust and a fluffy yet juicy crumb with the deep, nutty flavors of the ancient wholegrains. Definitely a keeper!
The following recipe makes a loaf of a bit more than a kilo.
For the soaker:
- 150g mixed seeds and rolled grains of your choice
- 150g boiling water
- 12g salt
For the final dough:
- the soaker
- 160g lievito madre (no older than a day)
- 200g first clear or bread flour
- 150g einkorn wholegrain flour
- 150g emmer wholegrain flour
- 350g water
To make the soaker, mix the salt with the seed mix in a small bowl and cover it with the boiling water. Cover the bowl with a plate and let it soak for about half an hour. If you use pumpkin seeds, you need up to 4 hours until they’re soft enough. You can leave it at room temperature, even let it soak overnight. The salt will keep it from going funky or starting to sprout.
Mix all the ingredients for the dough and knead it until the windowpane test is successful. Shape the dough into a ball and let it rest in an oiled bowl for about 2 hours at room temperature.
Prep a banneton with flour, so the dough doesn’t stick to it. Then shape the dough into a loaf so it fits the banneton. Let it rise in the banneton (seam side down) for another 2-3 hours. The bread should be well risen.
Choose a thinwalled pot that holds about 3 liters (3.1 quarts) and has an ovenproof lid. It should be about as big as the banneton. Grease the inside. I used my homemade pan grease for it. Then dump the bread from the banneton into the pot. You don’t have to bother with scoring. The seam is on the top now and will rip apart.
Cover the pot with the lid and place it in the cold oven. Bake at 200°C /390F for about an hour. Take the lid off for the last 15-20 minutes so the crust gets some color.
Make sure to check the bread’s core temperature before you remove it from the oven. It should be 93-94°C / 200F. Let the bread cool for a few minutes before you take it from the pot and place it on a rack.
Let it cool completely and enjoy it with whatever topping you like. I cut thick slices and turned them into kimchi grilled cheese. So good!
See you soon!