Hi all, it has been a few years since I've posted! I'd like to develop a bread recipe that's features a soaker with buckwheat, millet, quinoa and sunflower seeds. The idea being to vary the nutritional sources. The flour will be wheat or rye. This will be pan loaf.
Is there any rule of thumb on the amount of water/moisture that I should work with? How do you come up with baking time and temperature?
Thanks in advance,
Sid
Do you have Hamelman’s book' “Bread”? He has a recipe for Five Grain Bread that could easily be adopted to fit your needs.
Dan