Three grain bread with sprouted buckwheat

The so called three grain bread was the bread of the year 2021 in Germany. My version of a three grain bread is a sourdough bread with spelt, rye and sprouted buckwheat. The bread is therefore very aromatic, moist and has a crunchy crust.

My advice for you

Your bread will be perfect if you take specially care of these 3 things:

1) the dough should not be too dry, it should have the consistency of cement. And do not expect to pass the window pane test.

2) for bready with a lot of rye which I bake in a tin, I place the dough directly in the tin (without any shaping on the working surface). I then take a dough scraper, wetten it a bit and spread the dough uniformly, pressing it down at the same time to avoid holes on the bottom. I avoid this way a difficult shaping which also leads to a very dirty working surface.

3) pay attention during the final rise, that the fermentation lines are big enough. Have a look at the pictures I attached to the recipe steps.

Decoration using a stencil

For this bread I thought, that the best decoration would be to use a stencil with the word “DREIKORN” (three corn in German). Therefore I wrote “DREIKORN” with a nice font, made it the right size for my baking tin and cut the inside of the letters with a sharp cutter. After 15 minutes I had my own personalized stencil. Choose a stable paper and you just need to be careful that it does not touch the dough, or it will glue to it. It works as good as bough stencils, in my opinion.

Download your stencil

Only sourdough

This bread is only baked with the help of a sourdough starter (in my case made of spelt and 80% hydration). As the bread does not contain any yeast, it is very important that your sourdough is very active. It is therefore important that you feed your sourdough starter a coupple of day regularly. You will see a big difference in the crumb and dough stability. You can read more information about it in the Sourdough: create & feed procedure page.

You will find more recipes using sourdough under the category sourdough breads.

Do you need ideas of what to do with your sourdough discards? Then have a look at the category breads using sourdough discard and sweet recipes using sourdough discard.

If you have any question or would like to tell me how my recipe turned out, I would love it if you would leave a comment down below. Have fun and enjoy!

 Time schedule

Day before

20:00h Feed sourdough

Baking day

08:00h Prepare main dough

08:45h Place dough in the baking tin

10:45h Bake bread

Three grain bread with sprouted buckwheat

The so called three grain bread was the bread of the year 2021 in Germany. My version of a three grain bread is a sourdough bread with spelt, rye and sprouted buckwheat. The bread is therefore very aromatic, moist and has a crunchy crust.
Working time14 hrs
Waiting time1 hr
Total time15 hrs
Ergibt: 1 bread of 870g (baking tin 16cm x 10cm x 8,5cm)

Ingredients

Sourdough

  • 180 g whole rye flour
  • 180 g water 30°C
  • 18 g sourdough starter

Main dough

  • sourdough
  • 170 g water
  • 170 g white rye flour
  • 100 g white spelt flour
  • 45 g sprouted buckwheat
  • 11 g salt

Instructions

Sourdough

  • Dissolve the sourdough starter in the water and then add the flour. Mix everything until all the flour is wet and everything is mixed through.
  • Let proof about 12 hours at room temperature. The sourdough should have doubled in size.

Main dough

  • Mix all ingredients 5 minutes at low speed.
  • Let rest 45 minutes. Cover so that the dough does not dry out.
  • Butter baking tin and sprinkle some rye flour.
  • Place the dough in the tin and flatten using a wet spatula. 
  • Let proof at 28°C until the dough reaches the top of the baking tin (in my case it took 90-120 minutes). It should have holes as in the picture. If you don't see them, then proof longer.
  • You can at this point use my stencil and using some white spelt flour write "Dreikorn" on it.
  • Place in a preheated oven at 230°C and reduce the temperature immediately to 210°C. Bake for about 40 minutes or until the core temperature of the bread reaches 97°C.

Further recipes

Knowledge area

FAQ

Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.

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