Multigrain Bread, Mehrkornbrot

In my opinion German bread is the nicest in the world.  And it is not easy to make it yourself with a high extent of authenticity.  So, I bought a pack of bread mix at REWE supermarket before I left Germany more than 2 months ago and baked it recently.  The outcome was very good. The wheat fragrance lingered in the open kitchen.  The chewy crumb was superb. It won the applause and encore from friends who were picky and very health conscious.

The bread mix is from REWE, a giant supermarket chain in Germany. The brand is called Küchenmeister. It is mainly comprised with wholemeal flour, rye flour, sunflower seeds, Linseed, dry sourdough, etc.

Steps are simple. Add 320g warm water and knead it until the dough doesn’t stick to the back of a spoon. Put it in a mixing bowl and cover with plastic film.  Let it stand for 30 minutes. Then shape it and let it ferment for 30-45 minutes which it has doubled in size. Preheat the oven at 210C (with fan) and prepare a tray with steam.  Bake the dough for 45-60 minutes.  After 10 minutes, remove the tray with steam and low the oven temperature by 30C.

If you would like to know the ingredients, below shows the major:

72% Whole wheat flour, 5% rye flour, 5% porridge, Linseed, Sunflower seeds, barley malt, dry sourdough, glucose,malt extract

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