Multigrain Bread – Chleb wieloziarnisty
Bread. Bread is an inseparably part of the Polish culture. Bread is not just a food. It is a symbol of Christianity, God but as well the symbol of nobleness, dignity, hard work or simply home.
Many of us still remember our grandmas making the cross sign before cutting the bread. Many of us still kisses the bread while it falls down. Many of us still have problems with throwing away bread leftovers. The married couple in Poland is welcome by parents with bread and salt after the wedding.
All Polish emigrants or temporary emigrants crave for bread if they are unlucky to find themselves in the ‘not-bread culture country’. That is why they start to bake bread by themselves. They don’t have any blog; they don’t boast about it they are just creating their homes with the smell, taste and ‘the secret ingredient’ to the family life.
This time a recipe that is simple and tasty. It is not typical everyday vernacular Polish sourdough rye bread. It is a quick version of bread that you can prepare if you have forgotten to refresh your sourdough or you have simply forgotten to make or buy some bread. You can eat it and enjoy really with pleasure.
I come back very often to this recipe. Moreover, you can really modify it without any problems to your liking. You can use different flours (maintain however 70% of wheat flour, maybe less would be OK too but I have never tried), seeds, whatever you like. You only need to stick to proportions. The recipe is well-known in Polish blogosphere but I think I came across it the first time on the Izabela’s blog.
Chleb wieloziarnisty – Multigrain Bread
1 kg flour (I use 250g-300g rye flour and 700g-750g wheat flour)
1 cup (250ml) of wheat or rye bran or oatmeal (it happen to me that I used amaranth flakes or some mixtures)
6 Tablespoons of flax seeds
6 Tablespoons of sunflower seeds
3 Tablespoons of sesame seeds
2 Tablespoons of pumpkin seeds
1,5 Tablespoon of salt (ca. 12g)
2 Tablespoons of brown sugar (5 Tbsp in original recipe, too sweet for our taste; feel free to use any type of sugar you have)
50 g fresh yeast
1000+ ml of water
- Roast the grains onto the dry frying pan
- Mix the flour, bran, seeds, salt, sugar and shredded yeast in a bowl
- Add lukewarm-warm water and mix with the spoon. The dough consistency should be loose and it depends on your flour. Usually I need to pour a cup of water more since the flour I used (Dona Benta) is quite dry
- Set aside for no longer than 20 minutes.
- Mix the dough again and pour into the 2 bread or cake forms (each ca. 10x30cm)
- Set aside for no longer than 15 minutes
- Heat the oven up to the 230 C
- Put the bread into the oven and bake 15 minutes
- Decrease the oven temperature to 200 C and bake 35 minutes more.