Other raw materials for the manufacture of coarse grain bread

For many years, it has been common practice to add pregelatinized wheat or rye flours for the production of coarse grain bread. When added in quantities of 1 - 3 %, pregelatinized flour stabilises the crumb and protects against dense crumb. It also helps the dough to bind.

Liquid malt extracts are ideal for rounding off the flavour of strong types of coarse grain bread. Light-coloured malt extracts, added with up to 4 %, can improve the dough‘s binding capacity, the dough proof as well as the freshkeeping. Dark malt extracts contribute to the typical full flavour of coarse grain bread and the crumb colour. The use of dark malt extract must be labelled with regard to its colouring effect.

Sugar beet syrup is also used to round off the flavour and colour the crumb. This is particularly common in regions where sugar beet is grown. The quantity of addition is 2 - 3 %. Higher quantities are not recommended, as sugar beet syrup can have a dough softening effect.

In line with the variety of speciality bread that are common today, coarse grain bread can also be produced with the addition of oilseeds such as linseed, sesame, sunflower seeds or pumpkin seeds. Coarse soya, coarse lupin seeds, coarse buckwheat, amaranth or quinoa are found less frequently in coarse grain bread. It is also important here to ensure sufficient swelling. This also applies to grain raw materials such as oat flakes, coarse barley, maize semolina, rice grains or malted cereal grains. 
If a non-bread grain or a pseudograin is listed in the description, it must be contained in at least 20 %.
Hazelnuts, walnuts or almonds may be added to increase the perceived value and for a special flavour. In Denmark, the use of grated carrots and the processing of potato products is widespread.

The addition of yeast (calculated as compressed yeast) should not exceed 0.5 - 1 %, depending on the type of acidification and the possible use of preservatives. Higher quantities of yeast lead to undesirable raising of the crumb.

The use of preservatives is often necessary for sliced and packaged coarse grain bread to ensure a sufficient shelf life. Propionic acid and sorbic acid and their salts with the corresponding maximum amounts are approved (see chapter on Preservation of baked goods). The fermentation-inhibiting effect of preservatives must be taken into account. To compensate for this, the amount of preservatives added is multiplied by 3 and yields the amount of yeast that needs to be added additionally.

Example: 0.2 % calcium propionate x 3 = 0.6 % additional fresh yeast. 
Acidity regulators such as sodium diacetate (E 262) are also used in coarse grain bread to reduce the risk of bread diseases. 
Preservatives and acidity regulators must be declared in accordance with legal requirements (see chapter on Bread diseases and measures to preserve baked goods).