I appreciate the flavor and nutritional value of breads that are incorporate whole grain and made with starter. I call this recipe “Montana Bread” because 1) I live in Montana; 2) I typically bake with farm to market flours, grown and processed in Montana; and, 3) the bread is like Dakota bread on steroids. The loaf incorporates rolled cereal. I typically use either Wheat Montana’s 7 Grain Cereal or a mix of rolled oats, rolled barley, rolled spelt and rolled Kamut. And, regardless of which combination of rolled grain, I usually substitute a portion of the cereal with teff berries. The following is the recipe that I used for the loaf in the pic.
640 gr Water
320 gr whole grain spelt
320 gr whole grain Kamut
mix together and let stand for four hours
Toast in a frying pan over medium heat 115 gr 7 Grain Cereal and 35 gr teff berries. Pour into a bowl, let cool and soak with 120 gr water
Toast in a frying pan over medium heat 75 gr sunflower seeds and 35 gr poppy seeds
Stir 120 gr starer (100% hydration) into the autolyse.
Stir in 2 T honey
Incorporate the cereal and seeds.
Incorporate160 gr white Kamut and 2 t salt
After fully incorporating the white flour, I let the dough stand for about a half an hour. Then I work it in the bowl three or four times over a 2 hour interval. Then, I let the dough proof for another 10 hours; divide; form 2 loaves and proof for another 1 1/2 to 2 hours. Bake for about 45 minutes at 375; tented for the first 25 minutes. For a “tent”, I used an empty loaf pan.
For a crustier loaf, I have baked this recipe as a single loaf in a Dutch oven, pre-heated to 475; covered for about 25 minutes, uncovered at 425 for another 25 minutes, or so, until the loaf is 200 degrees.