Mixed Bread, Mischbrot in English

Profile picture for user Mini Oven
Mini Oven on 25 Mar 2008 at 10:02

Mike Avery said it so well, so I thought we should make it a topic.  I hope he doesn't mind that I quote him:

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I like the term "mischbrot" and wish there was, or we could come up with, a term in English that was similar.  "Multi-grain" might be as close as we get, but I'd have trouble using the term "mult-grain" or even "mischbrot" to describe a bread that was part white flour and part whole wheat. 

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Now there are plenty if words for Mix (Misch) in English, we just need to use one often enough to "make it so."

Suggestions: 

Mingled Bread    Combined Bread  Jumbled Bread    Fused Bread   Fusion Bread    United Bread   Joined Bread    Amalgamated Bread    Melded Bread    Harmony Bread     Blended Bread    Compounded Bread    Bread Medley    Bread Me'lange    Potpourri Bread   Miscellany Bread  

What do you think?  Any votes or other suggestions?   

Mini Oven,

I thought I would give my answers to both your question in one post - combine, mix, conjoin them, so to speak...

I happen to really like King Arthur White Whole Wheat flour.  I know the kind of bread you remember (I eat one now by a company called Food for Life- I happen to like that sometimes) But the white whole wheat is very light. It has a nutty taste, but isn't too heavy.  It has a fine white flour-like feel and a pale tan color.I make 100% loaves with it.  Those are definitely heavier than white, but mixed with white, it adds depth to my breads.  And my kids will eat it!

Marni

A flour by any other name, tastes just as sweet. ... With apologies to the Bard of Avon.  Isn't the mixture you are naming what Reinhart calls "a transitional bread?"  I don't much like that term because it implies a process of moving toward an end state, presumably 100% whole grain.  How about "partial whole wheat?"   Actually, I can't think of anything better than the common terminology: "Whole wheat" means a bread with 1-99% whole wheat flour. Bread made with 100% whole wheat is called "100% whole wheat." I know the Whole Wheat Purity Patrol believes that "Whole Wheat" should refer to 100% whole wheat, if not more, but ...<sigh>
David

I'm looking for what to call a bread that contains two or more mixtures of flour, they could be from different grains. But if they are 50% one kind and 50% another, lets say rye and wheat, what would it be called? It's not wheat, it's not rye, it's mischbrot or mixed bread or is it Harmony Bread (I really like that, sounds so harmonish) or Compounded Bread (all the good stuff is compounded, or does it sound chemical? na) I would vote for that one too. And what is with Mixed Bread? too vague? Rye not? Label asks for detail ...what is mixed? what is harmonized?

(I like that for a bakery title...Rye not?)


Mini O

Hi, Mini O.  It seems like American bakery terminology labels two-grain breads by their non-wheat ingredient. "Rye bread" means 100% rye but also 40% rye (with the remainder assumed to be wheat).  Breads with more than two grains get called "multi-grain" or by the number of grains included, e.g., "7-grain bread." David

If breads are named by their non-wheat ingredient, in the states, that means a loaf labled  "bread"  is 100% wheat?  And Whole wheat could be any mixture from 100% to 40% whole?  

(It could get wierd if half the whole was missing.  bread physics?)  

  Mini O

I've seen recipes for hashish brownies. Is "hybread" the same idea?
David

that I wear only every 10 years or so, hand wash every 20 years in vinegar to prevent loss of dye. I must confess that while all around me in those days used the drug of the day, I have never used an illegal drug, nor misused a legal drug, nor anything like unto it. Call me boring, but I don't look my age either, and I did have red velure hip-hugging bell-bottoms back in the day and I kept my tie-dyed shirt. I fell short of having a daisy appliqued VW microbus though. I'm looking forward to my 40th high school reunion next year to see how many of my classmates are still alive and within 50 lbs. of graduation weight. Wicked of me? And how many lived through Viet Nam and druggie lives.

I'll bet few of them bake bread either. Too bad. Bread baking certainly contributes to y'all's highly superior wit and humor.

On to current business: I have been lax lately on baking what I intend to henceforth label TFL HyBread. It's high time I perfect my 'rye' bread which contains whole wheat, white and rye flours. I would do so wearing my tie-dyed shirt except it is now too precious to allow flour to get on it... ah, well. It is highly irregular what we allow ourselves to hold in such high esteem and therefore lose use of. But I don't get a great rise from this rye bread using only natural leavening. Perhaps I need to add some magic dust to get it to rise higher and Hyer (come on now, I meant yeast). You can be certain that if I succeed I will post pictures and brag.

That's my story,

Lee 

would mix the dough while naked.  How they'd remove the stray dough splatters from their bodies isn't something we'll explore in a family friendly forum.  However, they would put on an apron when dealing with the oven and the hot bread.

 

On the rye bread and natural leavening front, I recently did a lot of work with an old favorite rye bread recipe.  It had been great and then become difficult to work with.  After the recipe overhaul, life is good again.  You can see the recipe at http://www.sourdoughhome.com/newbohemianrye.html&nbsp;

 

Good luck,

Mike

 

Mike that's a great bread. I've been baking it since you posted it, thanks. The address is unreachable due to the extra space at the end.

Eric

Thanks for the kind words Eric.

 

And I DO wonder where the extrra space came from....

 

Mike

 

I was trying to find a successful recipe for Mischbrot (like the stuff I grew up on in Germany) and ran across this very entertaining post from 2008.  :) But the link to the recipe didn't work anymore -- we do have 2019 now; it probably expired. Sigh. So I just mixed one together on my own, but I have a feeling that it'll be too heavy for the nice oven spring I so desire. These are my ingredients. Input? Comments? Suggestions? My sourdough adventures continue....

I haven't added the spent grain yet. I usually do that at the 3rd S&F. It's moist. We made beer last night. :)

"Fred" Levain

50g

  

Bread Flour

300g

Einkorn White

50g

Farro, milled

24g

Wheat Bran

6g

Spelt

50g

Rye

50g

Fresh spent grain – vanilla porter

50g

Diastatic malt powder

4g

Sea Salt 1 tsp

7 g

Barley syrup (from beer supply)

½ tsp

Rogue Nightowl Pumpkin Beer

325g

Thank You David R!  Yes, I can. German is rusty, but still works. I may not have the exact type of flour they use there, but I can improvise. 

https://www.sourdoughhome.com/index.php?content=newbohemianrye

Hybread didn't catch on did it?  Ah, yes, the test of time...   

I like the addition of Einkorn and the others but wonder the wisdom of both diastatic malt and barley syrup, one might be enough...there will be a kick off the Einkorn flour.  Whatever that means.  Only 50g of starter? Surely you plan on using some of the recipe flour to build it bigger? Wait, then the loaf will be smaller. Would that make it a lowbread?   Ah, a lowfredbread?    Salt, might want to check and raise it.

I baked a slugbread!

For entertainment purposes, here is the result of the Hybread Low-Fred-Slug Bread!  Yeah, I baked a slug. Woohoo!  I live in the PNW, so yeah-- why not?? ;) I learned a lot, though. Next time, I need to dry the spent grain somewhat in the toaster oven before adding it. I need to cut down the amount of rye, and maybe a little less beer. I can drink part of it. :) I don't know yet what the flavor is, but we'll find that out for breakfast. 

@Mini Oven -- Thanks for your answer! Yes, I don't use a lot of "Fred" since I only make mini loaves for us two old geezers. I try to keep the total flour around 500 g. Lasts two days , then I can go at it again. The addition of diastatic malt and barley syrup was another one of my "adventures in sourdough" experiments. I know Fred LOVES the diastatic malt powder as you can see here:  (https://www.instagram.com/p/BrnsAoGDaXu/?utm_source=ig_web_copy_link). Donn had some malt syrup left from our last brew, so I added it, too. :) And yes, the salt issue. I know I need salt for bread, but Donn's supposed to be on a low sodium diet, so I'm trying to get away with using less. So far it works. Also, the lesser amounts of Fred seems to be making the bread rise more. Seems weird, but works. I bake in a really small Dutch Oven - it's a 4 quart one. I can't handle anything heavier. Age sucks. Thanks for the updated link of the Mischbrot. I'll check it out!