Make Bavarian Multigrain Bread: A Step-By-Step Guide

Bavarian multigrain bread is a traditional German bread that is packed with flavour and nutrients. The bread is made with a variety of grains, including rye, wheat, barley, and oats, and often includes seeds such as flax, sunflower, and sesame. The process of making Bavarian multigrain bread typically involves making a sourdough starter, mixing and kneading the dough, letting it rise, and then baking it in the oven. The result is a delicious, dense, and chewy bread that is perfect for spreading with butter or jam.

Making the dough

To make the dough for Bavarian multigrain bread, you'll first need to make a sourdough starter. Crumble the yeast into a large bowl and whisk in some warm water and sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover the bowl and let the mixture sit for 24 hours at room temperature. After this time, stir well, cover again, and let it stand for another 24 hours. It will be a thin, light-coloured sourdough, which is then ready to use.

In a large bowl, stir together rye flour, all-purpose flour, salt, and sugar. You can use a stand mixer for this, or do it by hand. Mix in the sourdough starter, then stir in some warm water. Knead the dough on a floured surface, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over and pull it apart to get it kneaded well. The total kneading time should be 15 to 20 minutes to get a smooth dough.

Place the dough in a large bowl, cover, and let it rise until doubled in size, which should take 1 to 2 hours. When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape the dough into 1 or 2 long loaves. Place the loaves on baking sheets and let them rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.

Kneading the dough

To begin, lightly flour a clean work surface and place your dough on it. You may have to dust your hands with flour as well to prevent the dough from sticking to them. Start by pressing and folding the dough over itself towards you with the heels of your hands. Then, rotate the dough 90 degrees and repeat the process. Keep doing this for about 5 minutes, until the dough becomes stretchy and smooth. This process helps to develop the gluten in the dough, which is essential for the bread's structure.

Once the dough has become stretchy, you can start to use a little more force. Use the heels of your hands to push the dough away from you, and then pull it back towards you. You can also try lifting the dough and slapping it down onto the work surface to develop more gluten. Continue this for another 5 minutes, until the dough becomes elastic and passes the "windowpane test". This means that when you stretch a small piece of the dough, it should be thin enough to allow light to pass through without breaking.

After the dough has passed the windowpane test, you can continue kneading for a few more minutes to ensure that it is fully developed. The total kneading time should be around 15 to 20 minutes. If you find that the dough is sticking to the work surface or your hands, you can add small amounts of flour as needed, but try not to add too much as it can affect the texture of the bread.

Once you have finished kneading, shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp cloth and let the dough rise until it has doubled in size. This process is called proofing and it will take around 1 to 2 hours. After the dough has risen, you can proceed to shape it into your desired loaf shape and let it rise again before baking.

Rising the dough

Begin by preparing your sourdough starter, which will serve as the base for your bread dough. In a large bowl, crumble the fresh yeast and whisk it with lukewarm water and sugar until dissolved. Gradually add and whisk in the specified amount of flour to form your sourdough starter. Cover the bowl with a dish towel and let the mixture sit at room temperature for 24 hours. This process allows the yeast to activate and feed on the sugar, producing carbon dioxide bubbles that give the bread its airy texture.

After 24 hours, stir the mixture well and cover it again. Let it stand for another 24 hours. This extended fermentation period develops the flavour and texture of your bread. The longer fermentation time also helps to soften the whole grain berries in your dough.

Once the sourdough starter is ready, it's time to make the bread dough. In a large bowl, combine the dry ingredients, including the rye flour, whole grain berries, and other grains or seeds you're using. Mix in the sourdough starter using a wooden spoon or a stand mixer. You can also knead the dough by hand on a floured surface if you prefer.

Kneading the dough is essential to developing the gluten and ensuring a good rise. Knead the dough for a total of 15 to 20 minutes, adding a few tablespoons of water at a time if the dough feels too stiff. You can use a stand mixer for the initial mixing, but you may need to finish kneading by hand.

After kneading, place the dough in a large bowl, cover it, and let it rise in a warm place until it has doubled in size. This process should take approximately 1 to 2 hours. A warm environment, ideally around 21°C to 27°C, will encourage the yeast to become more active and cause the dough to rise.

Once the dough has doubled in size, scrape it out of the bowl and onto a floured surface. Knead it again for about 5 minutes. This step helps to redistribute the yeast and activate the gluten further.

Shape the dough into one or two long loaves, depending on your preference. Place the loaves on baking sheets and let them rise for about an hour, or until they are gently poked with a finger, leaving an impression. This final rise ensures that your bread will be light and airy, not dense.

Now your dough is ready to be baked! Preheat your oven to the specified temperature, usually around 220°C, and bake the bread for about 45 minutes for two loaves or 1 hour and 30 minutes for a single large loaf.

Remember, the rising time may vary depending on the temperature and humidity of your environment. If it's too hot and humid, the yeast may become overactive, causing the dough to rise too quickly and then collapse. In such conditions, it's best to start the bread-making process early in the morning when it's cooler.

Shaping the dough

To begin shaping the dough, start by scraping it out of the bowl and onto a floured surface. This will prevent the dough from sticking as you work with it. It is important to flour your hands and the surface to avoid the dough becoming too sticky. Once you have scraped the dough out, begin kneading it for about 5 minutes. This step is crucial to activating the gluten and developing the structure of the bread. Make sure to use a gentle touch when kneading, as you do not want to overwork the dough.

After kneading, you can start shaping the dough into your desired loaf shape. For this recipe, you will be making either 1 or 2 long loaves. Gently shape the dough with your hands, forming it into an oval or oblong shape. Try to handle the dough with care, as too much handling can cause the dough to become tough. Once you have shaped your loaves, place them on baking sheets or a baking stone if you have one.

Now, you will need to let the dough rise again. This step is called proofing and it is essential to give the bread its final shape and allow it to develop a light, airy texture. Cover the shaped dough loosely with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for about an hour, or until it has doubled in size. A good way to test if the dough is ready is to gently poke it with your finger; if the indentation remains, the dough is ready for baking.

Once the dough has risen sufficiently, it is time to score the top of the loaves. Scoring involves making shallow cuts or slashes on the surface of the dough before baking. This step is not only decorative but also functional, as it helps control the way the bread expands in the oven. Use a sharp knife, lame, or razor blade to make a few diagonal cuts on the surface of each loaf. You can also get creative with your scoring patterns if you wish.

After scoring, your Bavarian Multigrain Bread dough is now ready for baking! Place the loaves in the preheated oven and follow the baking instructions provided in the full recipe. Remember to adjust the baking time depending on whether you have made one large loaf or two smaller ones.

Baking the bread

Now that you've prepared your dough, it's time to bake your Bavarian multigrain bread!

Firstly, preheat your oven to 50°C / 120°F, or to the lowest temperature your oven can manage. Brush the dough with some water and then put it into the oven for 90 minutes.

Next, increase the oven temperature to 150°C / 300°F and bake the bread for 60 minutes. Then, lower the oven temperature to 100°C / 210°F and bake for a further 2.5 hours.

After the bread has baked, let it cool completely, then put it in a plastic bag overnight. The next day, you can either use the bread or freeze it for later.

If you want to make extra starter for future use, simply add 2 cups of all-purpose flour and 2 cups of water to the sourdough starter on the second day, and whisk until smooth. Then, let it stand at room temperature for 24 hours before the next use. Use half and save the other half for the next time. Let it stand for another 24 hours, stirring once before using. If freezing, use within 2 weeks.

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