Sourdough Seed Bread; Leinsamenbrot; Roasted Almond and Raisin Bread

Monday 5th March 2012

The sunshine returned to Northumberland today, allowing me to enjoy myself firing the oven and baking these different breads.

The sourdough seed bread takes inspiration from the Hamelman formula, but uses a stiff levain, very different leavening procedure and flour combination.   The flavour from the tamari-roasted seeds is intense.

I made the Leinsamenbrot in bread pans, although this is probably not authentic.   I used my liquid rye sourdough plus a flax seed soaker with 3 times water to seeds.   So the hydration in the formula is very high; intentionally so.   I'm pleased with the final result at 40% rye, 60% white flour.

The Roasted Almond and Raisin Breads have a biga pre-ferment and I finished off my current supply of fresh yeast in the final dough.   There is butter in the formula, but no sugar, or spice.   They baked beautifully in the brick oven too!

Recipe/formulae details given below, plus photographs.

1.    Sourdough Seed Bread

Levain Build:

Method:

• Build the levain as shown.   Prepare the soaker the night before.   Roast the seeds ahead of time to allow them to cool before adding to the dough.
• In the mixer, combine the flour with the water and soaker and mix 3 minutes on first speed, scraping down to clear.   Autolyse for 1 hour.
• Add the salt and levain and mix 2 minutes on first speed and 6 minutes on second speed, scraping down as needed.   Add the roasted seeds and mix on first speed to clear.   DDT 28°C.
• Prove in bulk for 2½ hours; stretch and fold after 1 and 2 hours.
• Scale, divide and mould round.   Rest 15 minutes and prepare bannetons.   Re-mould.
• Final proof 3 hours
• Bake in the wood-fired oven.
• Cool on wires.

2.    Leinsamen Bröt

Rye Sourdough Build

Method:

• Build the Rye Sourdough as shown, and prepare the soaker the night before.
• Mix the soaker, sourdough and white flour using a paddle beater, on first speed for 3 minutes, scraping down, until clear.   Autolyse for 1 hour.
• Add the salt and mix for 2 minutes on first speed and 4 minutes on second speed.   Use the hook if it picks up the dough, otherwise stick with the paddle beater.   DDT 28°C.
• Bulk Ferment for 2 hours.
• Scale and divide into prepared bread tins.
• Final proof 2 hours.
• Bake in the wood-fired oven.
• Cool on wires.

3.    Roasted Almond and Fruit Bread

Method:

• Prepare the Biga the night before.
• Combine all the ingredients in the mixer except the fruit and nuts.   Mix on first speed until clear, scraping down as needed.   Mix for 6 minutes on second speed with the hook attachment.   Rest the dough for 20 minutes then add the fruit and nuts and mix to clear using a Scotch cutter.   DDT 28°C.
• Bulk Ferment 1½ hours.
• Scale and divide into 3 x 1kg pieces; mould round.   Rest 15 minutes then shape as bloomers.
• Final proof 1½ hours.
• Score the tops of the loaves, glaze with egg and bake in the wood fired oven.
• Cool on wires.

Very best wishes

Andy