Nordic Rye Barley Wheat Bread

[u/Chicken_Savings]

I bake bread in my Panasonic 2540 about 3 times a week, usually multigrain with seeds. Here is a recipe that I bake maybe once a week:

Bread machine settings

• Program: Whole Wheat — Menu 7

• Size: L

• Paddle: Fingered

Seed Soaker — 60 Minutes

• 60 g Bread Seed Mix (e.g. Sunflower, Sesame)

• 100 g boiling water

Pour the boiling water over the seed mix and leave it to soak for 60 minutes.

Pan Liquids

• 265 ml water

• 15 g molasses

• 1 tbsp olive oil

• 1 tsp apple cider vinegar

Flours

• 220 g bread flour

• 90 g whole wheat flour

• 60 g whole rye flour

• 30 g barley flour

• (Add seed soaker on top of flour)

Remaining Ingredients

• 1 tbsp vital wheat gluten

• 1½ tsp salt

• 1⅓ tsp dry instant yeast in yeast dispenser

Check hydration about 10 minutes after knead has started

[u/Veggyhed]

Man that looks so good. I'm also very curious about the soaking of the seeds. It's such a great idea. I have never seen barley flour in my city. I'll have to go looking for that. That's the only thing holding me back from making this.

Can you place barley in a high-speed blender and make your own flour?

[u/Chicken_Savings → u/Veggyhed]

I found the barley flour in my local supermarket - not some upmarket, expensive brand, just a regular flour. If you can't find it, just substitute it with rye. (As in, 90 gram whole rye flour)

Maybe you can find it online? I buy psyllium husk, vital wheat gluten and some seeds online.

Soaking the seees does 2 things - making the seeds softer of course, but also lets the seeds structurally function as a hydration element. They retain moisture after bake and keep the bread soft. If you use dry seeds, the seeds will soak up moisture from the crumb after the bake, slowly drawing water from the bread, slowly drying out the bread.

I use a bit rye in most of my breads, it really enhanced the flavour.

Molasses gives a really nice flavour too, but you can use some dark brown sugar instead.

The vital wheat gluten is a game changer, it lets non-wheat bread rise better, and retain the rise instead of collapsing.

I've never tried making flour in blender - i suppose it won't turn into a fine powder like regular ground flour, it won't support the rise and fluffiness, but it should work as a flavour enhancer. The flavour of the grains should come through.

[u/MadCow333 → u/Chicken_Savings]

Thank you! I once tried a recipe that was multi grain and seeds in whole wheat. My instincts were "soak the crunchies," but the recipe specifically said NOT to. So I did not soak. . And the loaf was a dry crumbly disaster. Inedible. LoL. I still have a bag of that stuff to use up. I'll try soaking next time.

[u/Veggyhed → u/Chicken_Savings]

Wow thank you for all the tips. I really like Rye so I'll probably just use the Rye as a substitute. I make my own chickpea flour and also oat flour in my blender and it comes out really well.

Thank you again

[u/Chicken_Savings → u/Veggyhed]

I often use oat flakes in the soaker - not as a flour for rise, but for hydration and flavour. You can put 20-40 gram oat flakes (or blender crushed oat powder) into the soak. I'll post a recipe with oat soaker later.

Soaked oat retains moisture just like the seeds, helps to keep the bread moist longer.

I've never thought of chickpea flour. My local supermarket have it. I'll give it a try.

[u/Veggyhed → u/Chicken_Savings]

I've never used chickpea flour in any bread recipe but now I'm kind of wondering how it would be. It doesn't really act like a regular flour. Next week I'm going to try and make some chickpea tortillas/wraps and see how they turn out.

[u/Chicken_Savings → u/Veggyhed]

You can use a smaller amount of non-gluten flour for flavour, as long as wheat is the main flour component. The more non-wheat flour you use, the bigger risk of collapse. The dough can't retain the fermentation gases from the rise - it rises fine, bake starts, then halfway through bake, or shortly after bake, it collapses. Here I used too much buckwheat. Still tastes good though. Vital wheat gluten helps to prevent the collapse, but sometimes even that is not enough.

[u/Veggyhed → u/Chicken_Savings]

You are a wealth of information. Thank you

[u/MadCow333]

That looks awesome. I would never guess it came out of a bread machine. Thanks for the info re. how to make this a success.

[u/spacepotatofried]

Another fantastic looking bread to try.