Bread from a supermarket in Benalmadena (Spain)

For 7 years now I have been trying to recreate a bread recipe that I bought in a Spanish supermarket in Benalmadena in 13. All is unsuccessful! Not that! The bread was incredibly tasty, crunchy, obviously leavened, obviously rye (rye-wheat?), With a lot of different cereals / seeds / seeds (I remember exactly sunflower seeds), in shape like a small ciabatta, and in general it looks like a ciabatta ...

Colleagues, help!

[Micha]

Micha, the first breads that came to mind from the description are rural bread with cereals (Pan payés)
,
structure:

Harina de trigo 45%, agua, mezcla de semillas 5.3% (semillas de calabaza (3.1%), semillas de linaza, semillas de girasol, copos de avena, semillas de sésamo), otros cereales 10% (harina de centeno, harina de cebada malteada tostada, mijo pelado, harina de centeno tostado, sémola de trigo, harina de arroz, salvado de trigo, gluten de trigo y masa madre centeno), levadura, aceite vegetal de girasol, azúcar, sal, vinagre , emulgentes (E-471 y E-481, E-472e), conservadores (E-200 y E-282), estabilizante (E-412) y antioxidante (E-300). Puede contener trazas de soja.
A source: 🔗

;
and Pan negro:

A source: 🔗.
Perhaps Pan multicereales con semillas:
,
a source: 🔗,

,
a source: 🔗.
Or Pan Rústico, but this type of bread is mostly unflavored if locally produced.

[Corsica]

Corsica, Ilona, ​​thanks dear-very similar, here's another recipe in Russian ... I then thought that I could easily reproduce something like that from memory, Returning home, I immediately began experiments ... but alas, it didn't work out! 😳There were many different seeds, including those similar to a whole grain of wheat🧐

[Evgeniya]

is very similar,

Evgeniyain which picture the bread most closely resembles the one you are looking for?
Look, there is still such an option
🔗
close to what you wrote:

in shape like a small ciabatta,

The bread was incredibly delicious, crispy,

.
Author - Anna Bellsolà: 🔗... Quite a successful author of books on bread and a famous baker. Her website has a recipe for a basic multigrain sourdough bread.
🔗,
as well as a recipe from her book "Pan en Casa" was found on the Internet:
🔗.
The second recipe, among other things, involves the addition of fermented malt (maybe this gives a reference to the taste of rye or wheat-rye bread that you are describing?). Or maybe not .

here's another recipe in Russian ...

Have you tried an automatic translator? If there are difficulties, I can send you the recipes you are interested in. In general, it is quite difficult, to be honest, to find what you are looking for, since there can be a lot of options, and if it was imported bread (in a package), then its roots can go to Denmark.
You know, as an option, you could try to take J. Hamelman's recipe as a basis, it is just in Russian from his book "Bread. Technologies and Recipes", and try to vary the taste on a good basis. There are two recipes, Five-Grain Sourdough Bread (Wheat Sourdough) and Five-Grain Sourdough Bread (75% wheat flour, 25% whole-grain rye flour, rye sourdough). If you do not have a book - let me know, I will write by letter.
Or I will think and see, maybe I will meet exactly the "same" recipe.
Perhaps someone else from the members of the forum will share information.

Look, there is still such an option
🔗
close to what you wrote:

I'm not very “friends” with Instagram, throws it out on the link, asks to enter my account, and then just goes to the page of my friends😳 How to look there, I don't know🧐

Perhaps Pan multicereales con semillas:

More like this one, but a little different ...



Pan de cereales Bío
Looks like it! It turned out that yes, I have a problem with the translator, there is no computer, but it does not work on the tablet, although on some site it seems to have turned on by itself ... If it's not difficult for you, throw off the translation😋

The second recipe, among other things, involves the addition of fermented malt (maybe this gives a reference to the taste of rye or wheat-rye bread that you describe?)

The taste was rye, I always have malt, as I love rye. And this translation too😝😋

since there can be a lot of options, and if it was imported bread (in a package), then its roots can go to Denmark.

Imported - it is excluded, most likely they were baked in a supermarket or very close, since it was sold still hot and in an open paper bag



He was the only one in the supermarket in 13, hoping that someone from Spain would respond, even if the photo of this bread and the name were thrown off, so that it would be easier to find the recipe

You know, as an option, you could try to take J. Hamelman's recipe as a basis, it is just in Russian from his book "Bread. Technologies and Recipes", and try to vary the taste on a good basis. There are two recipes, Five-Grain Sourdough Bread (Wheat Sourdough) and Five-Grain Sourdough Bread (75% wheat flour, 25% whole-grain rye flour, rye sourdough). If you do not have a book - let me know, I will write by letter.

Ilona, ​​you will not believe it, she bought the book especially for this bread, read it “voraciously”, but nothing caught her eye, maybe she just didn’t notice ... I will definitely revise the proposed recipes

Or I will think and see, maybe I will meet exactly the "same" recipe.
Perhaps someone else from the members of the forum will share information.

🌺❤️

try to take J. Hamelman's recipe as a basis, it is just in Russian from his book "Bread. Technologies and Recipes", and try to vary the taste on a good basis. There are two recipes, "Five-cereal sourdough bread" (wheat sourdough) and "Five-cereal sourdough bread" (75% wheat flour, 25% whole wheat rye flour, sourdough with rye)

I reread the recipe for 301 pages Bread with five cereals on rye sourdough ... I will try to bake, only industrial yeast I don't want to use

[Evgeniya]

I'm not very “friends” with Instagram, throws it out on the link, asks to enter my account, and then just goes to the page of my friends😳 How to look there, I don't know🧐

Evgeniya, strangely, it shouldn't be that way, the link is absolutely direct and active, as well as available for viewing without registration both from a PC, and from a tablet, phone. It's a pity that links to Instagram are not immediately displayed as a picture on the site. Maybe you hold your tablet horizontally (landscape page) and the registration offer (which you just ignore) covers the picture? Have you tried to unfold your tablet vertically? Still, this resource assumes just such an arrangement (from a phone or tablet) when viewing. Yes, it doesn't matter, there is the same Pan de cereales Bío bread from Anna Bellsolà (her Instagram profile), just with a more detailed description and a better quality photo.

It turned out that yes, I have a problem with the translator, there is no computer, but it doesn’t work on the tablet, although on some site it seems to have turned on by itself ... If it’s not difficult for you, please throw off the translation

Clear. Not difficult, I'll do it.
To translate a text, it is possible to independently enable the "Translate" option while on a page with a foreign text. Usually, in the upper right corner (along the line of the address bar) there is an icon "three dots", which are located vertically, after tapping on them a pop-up window drops out, select "Translate" from the list. Then an automatic translator is already working.

Looks like it!

The taste was rye

Clear. More information already, which is good. It remains to determine the color and structure, yet the chabatta is characterized by a relatively smooth crust with cracks from proofing, and not specially made cuts before baking. Or was the surface covered with seeds?
Look, there is also a kind of rye bread HOGAZA MULTIHARINAS:
.
The content of rye flour can be different, as well as additional types of flour. On the photo:

Ingredients: whole grain rye flour (33%), organic whole grain flour (33%), organic whole grain flour (33%), wheat sourdough, water, poppy seeds, sunflower seeds, millet, flaxseed, oatmeal, sesame and salt. Covered with the same seeds.

A source: 🔗... Similar in color? Or is it nevertheless closer to chabat in color and structure:
?
Perhaps, if the size of the bread was small, then it is worth looking at the assortment and recipes of Panecillos (buns).

I reread the recipe for 301 pages Bread with five cereals on rye sourdough ... I will try to bake, only industrial yeast I don't want to use

Yes, that's right, on 301 pages, a new revised edition, and on 253 pages of "Final Notes" the author writes that all types of bread described in the section can be made without using commercially produced yeast (provided that healthy and active starter culture) and gives explanations on some points of work. So, if there is no desire, then you do not need to add yeast.
Good luck!

It remains to determine the color and structure, yet the chabatta is characterized by a relatively smooth crust with cracks from proofing, and not specially made cuts before baking. Or was the surface covered with seeds?

The bread had a thin crispy smooth crust without cuts, there were sooo many seeds in the crumb, the crumb was porous. I don't remember whether it was sprinkled with seeds on top, many years have passed, like YES, the taste was rye, the color is dark (maybe dark gray, but it seems like black), the bite is not rubbery, the seeds are elastic, very pleasant to bite in combination with a porous, well-baked crumb. Very similar to a small ciabatta. Ilona, ​​thank you so much! ❤️I will study at night, after work, everything you sent me is so great! 🌺
I tried all this in tin bread, I wanted to achieve at least taste, but it did not work out. Tasty, but not that good. And the seeds in the mold are not elastic, they just become part of the crumb. Now I already have a stone for baking and I will try to bake on a stone, something should work out! While Hemelman is among the favorites, the composition of the seeds is very similar ... But I really want to compare it with that very bread from the supermarket

P.S. according to reviews, Hogaza de Centeno is very similar to "Darnitskiy", externally it can be of any shape and both with the addition of seeds, and without additives. Maybe the taste of the bread seemed familiar to you and you decided that you can easily reproduce the recipe at home.
I wonder if your bread is not in the photo?

Perhaps in comparison it is easier to remember the exact portrait.

The bread had a thin crispy smooth crust without cuts, there were sooo many seeds in the crumb, the crumb was porous. I don’t remember whether it was sprinkled with seeds on top, many years have passed, like YES, the taste was rye, the color was dark, the bite was not rubbery.

I doubt that ciabatta, it usually has a characteristic crust and crumb, and the maximum amount of additives - olives in the dough or seeds / nuts for sprinkling. Perhaps Galician bread, as the porosity is similar, in terms of the composition of the ingredients, mainly wheat flour, rye flour and chickpea flour.
By the way, on the forum there is a recipe for ciabatta with rye flour, maybe it will come in handy.

But I really want to compare it with that very bread from the supermarket

So far, the simplest thing suggests itself - a trip on vacation. But seriously, your question is only a couple of days, maybe in the future someone will respond who will definitely be able to tell you the answer.

[Ilona]

While the simplest thing is asking for it - a vacation trip

Ilona, this is the most difficult thing at this moment!
It is not known when the borders will open!
About the same thing happened to us with bread! Although now I do not remember where: either in Hungary, or in the same Spain! Some incredibly tasty bread like a ciabatta, black, seemingly with some seeds - I don't remember!
But, to be honest, I am not capable of such a feat as repeating this recipe, I am not special in baking, I bake the simplest bread!
And Eugenia - good luck in finding the recipe!

Perhaps in comparison it is easier to remember the exact portrait.

Most similar to the neighbor in the center, square

Maybe the taste of the bread seemed familiar to you and you decided that you can easily reproduce the recipe at home.

Yes, that's right, but it tasted better than all the breads I've tasted in my life! Maybe, of course, due to the shape, baking method, olive oil (and what other oil in Spain? 🙃Of course olive!) And seeds ... they were incredibly pleasant and firm to the bite, very harmonious with a crispy crust and porous crumb. ..😋 How? 🤔

While the simplest thing is asking for it - a vacation trip

this is the most difficult thing at this moment!

Yes, it's really not easy in the current circumstances, we still have a difficult situation in the city ... Therefore, I decided not to bother, it's better at home, there will just be time for experiments! 🤓🤪

Some incredibly tasty bread like a ciabatta, black, seemingly with some kind of seeds -

Delight here! It is he!!! Yes! And then I already began to doubt if I had a dream about it😝

[Igor]

Although now I do not remember where: either in Hungary, or in the same Spain! Some incredibly tasty bread like a ciabatta, black, seemingly with some seeds - I don't remember!

Igor, and if the archive with photos is reviewed? Maybe on some and there is a "portrait" of bread?

Most similar to the neighbor in the center, square

And there is an option for this - Pan Multicereal, maybe dark - Pan negro multicereal.

Bread made from 5 grains (wheat, rye, corn, oats, and barley) and 5 seeds and grains (golden and brown flaxseeds, sunflower seeds, buckwheat and sesame seeds). It has an exceptional taste and pleasant aroma with a pronounced grain flavor, rich, delicate and easy to use due to long-term pre-soaking of grains and seeds. Made with sourdough and three fermentations without any additives.
Ingredients: Wheat flour, water, sourdough (wheat flour and water), golden and brown flaxseed, rye malt flour, wheat bran, corn grits, whole oatmeal, sunflower seeds, sesame seeds, barley malt, oatmeal and rye flakes, gluten , yeast and salt. May contain traces of eggs, soy and milk.
Lack of GMOs.

A source: 🔗.

But, to be honest, I am not capable of such a feat as repeating this recipe, I am not special in baking, I bake the simplest bread!

I am also not a pro at all, I also prefer simple recipes, but only exclusively on rye sourdough. In addition, I will reveal a terrible secret - I do not like to cook, but bread is sacred and really loved! ❤️ But for the sake of this Spanish yummy I’m even ready to get confused (at first, then you can experiment and simplify ... 🤭, if only to find THAT MOST)! And with such powerful support from you, I already believe that everything will work out, we will find and do it!

this is an option - Pan Multicereal, maybe dark - Pan negro multicereal.

It seems very similar in this photo! I'm already confused🤪 in general, you need to try, execute, work out the recipe, comprehend, prepare the ingredients ...



And yet, it seems to me that this bread, nevertheless, is quite simple, otherwise it would hardly have been baked in a supermarket on the stream (it was actually sold hot in an open paper bag), it was rolled out into the hall and immediately disassembled - it did not have time to reach the shelves to get



I asked a friend, with whom we had a rest in 13 year in Benalmadena, whether she remembers that bread ... she answered: yes, I remember, it was dark, but not quite black and, it seemed that it consisted of some seeds! Here I also have such an impression, I just already doubted that I had forgotten for so many years ... I seem to have found that supermarket, I can, of course, be mistaken already, but it’s definitely somewhere here and it’s like this:



Suddenly, quite by accident, some of our members of the forum will be walking nearby, please come in, at least take a picture and try it!

it was dark, but not quite black, and it seemed that it consisted of only seeds!

The bread had a thin crispy smooth crust without cuts, there were sooo many seeds in the crumb, the crumb was porous. I don’t remember anymore, whether it was sprinkled with seeds on top, many years have passed,

There were many different seeds, including those similar to a whole grain of wheat.

Very similar to a small ciabatta.

Pan de payés - bread with a crispy crust, the crumb has firm and strong pores due to intense fermentation (note: probably referring to the mother's sourdough).
Payés de espelta - it has all the same characteristics, basically a round shape, and the recipe implies the presence of spelled (a type of wheat) in the ingredients, in addition to whole grain flour and seeds. It can be without sprinkling on top, or it can be sprinkled with seeds.


A source: 🔗.
Handicraft (rustic, farmer) Payés can look even more rustic on the outside:
.
A source: 🔗.