100 % Whole & Sprouted Grain, 60% Rye with Minced Onion, Aromatic and Sunflower Seeds, Prunes Mango and Walnuts
It wasn’t long ago that Yippee sent me an Oriental Pullman Pan. I immediately put it to good use making a fine rye bread here 100% WG Rye & Wheat Sprouted YW/SD w/ Walnuts, Prunes, Cranberries & Sunflower that Michael Wilson liked. Michael got to taste it when he visited LA a couple of weeks ago. It is nice to have a fellow Fresh Lofian get to try some your bread - especially one like that one.
This bread is similar to Lucy’s previous attempt but has less rye and no red malt or cranberries, but does have fresh mangos in place of some of the prunes. rehydrated onions and aromatic seeds. We used potato water for the liquid in place of the Black Butte Porter, cut the BMS in half but put some molasses in its place and added some espresso powder to the cocoa to make up for the loss of color due to the omitted porter and red malt.
You can see everything in the mix except the espresso, cocoa, walnuts and sunflower seeds.
We made a few changes to the process as well. Instead of making separate YW and SD Bran levains we made a SD bran levain and used YW for the liquid for it. The levain was 13% preferment flour instead of the previous 19% and instead of 21 hour retarded we went with a 1 ½ hour one while I was at out an about.
The last thing to go in was the sunflower seeds.
We had planned on making a square loaf using the lid of the Pullman but, while out and about, it rose over the rim in the fridge so, after docking with a toothpick. I mounded it up with a wet spatula into a domed top. We baked it at 450 F for 15 minutes with steam and the turned the oven down to 425 F for another 15 minutes of steam then turned the oven down to 350 F for another half hour of baking;
Then the bread came out of the pan to brown and dry the sides for 5 more minutes of baking till it hit 205 F on the inside. The 100% hydration levin was made with the bran sifted from the whole rye and wheat and some of the high extraction remainder. It was a one stage affair but was stirred at the 4 and 8 hour mark. We retarded the levain for 10 hours overnight after it doubled after the 2nd stirring.
Since 40% of the flour was whole and sprouted wheat, we did do some slap and folds and stretch and folds to get the gluten there was a bit developed and the massive add ins incorporated but it was still a sticky and sloppy mess at 85% hydration overall. We messed with it 6 times a at 20 minute intervals until we dumped it in the pan for final rising.
It didn’t spring much in the oven but it didn’t collapse either – always a good sign with rye breads. We have hopes the YW worked its crumb magic to open it up even with all the add ins. It smelled terrific as it baked the other benefit of using dried onions an aromatic seeds in your rye bread mix.
Cousin Jay is coming over for Father’s Day Sunday brunch so that will be the perfect time to slic it and see what it looks and tastes like.
The bread sliced easily in 1/4" slices. The crumb was open, soft and moist. The taste was outstanding. Nutty, seedy and earthy with a hint of sweetness every now and again and a fine aroma The YW kept the sour at bay. A very nice bread all in all - just plain delicious. Wonderful toasted with cream cheese. This bread could make you give up bagels.
Formula
Single stage whole grain rye and wheat 20% extraction bran levain – 13% pre-fermented flour, 13% YW- 100% hydration total
30 % Whole rye, 10% whole red wheat, 10% whole white wheat, 30 % sprouted rye, 10% sprouted red wheat, 10% sprouted white wheat
72% Potato water – 85% hydration total with the YW in the levain
22% each, walnuts and sunflower seeds
15% fresh Mango, 7% prunes
2% each; Barley malt syrup, molasses, instant espresso coffee, cocoa, rehydrated dried onion, aromatic seeds (caraway and coriander)
Have get a salad in there somewhere with that grilled Shrimp Kabob Dinner
Comments
Loaded loaf! It's like a meal in a slice : ) It just looks awesome, I love the idea of fresh mango in there too. Yum!
Can't wait for that crumb shot :) Fingers crossed the YW did what it was supposed to do. Do different YWs have different effects on the final loaf? Or is it just the flavour?
Happy baking Dab
Mini Oven will be so upset. I always get into a bind with Lucy. She makes me keep my word even if I don't remember them. I promised Mini I would put walnut in rye bread. I promised the Queen of Seeds I would put aromatic ones in rye breads and the Hempster (also Karin) that I would stick Hemp seeds in where ever possible. I always loved Toad.de,b's sunflower seeds in his seeded rye not to mention his Toadies. You just can't make a good rye rye bread without Ian's onions. I tols Jpb I had a Manilla Mango and and Andy puts prunes and Brazil nuts in rye bread. You hang around here long enough and folks will walk you off the deep end faster than a a Baking Apprentice 2nd Class. So be careful not to get too far in the deep end of the bread pool......And never learn to speak Swedish!
Many bakers use some fresh or instant yeast for the their rye breads but I think they do so because they want better control over the process and to speed things up with taste the suffering variable, I like YW instead because it does open the crumb like commercial yeast but it is slower than SD so the flavor does't suffer at all. It's all natural, slow and the way good tasting bread always is for me. I don't have a baking schedule to keep or customers clamoring for bread at a certain price. So we can make bread that you can't get anywhere else because no one else in their right mind is making it:-)
As far as I know YW is Yeast Water. Mine has been Minneola, apple, raisin, and cherry this time, soon to be peach thanks to Stu, biut it always works the same and lends a sweet, softened, moist, open crumb.
We will wait on the crumb will wait till tomorrow morning on the crumb but it is the taste I'm waiting for....
Happy baking 007
looks very moist. I does look more open than the last loaf.
I can't even imaging how tasty it must have been! YUMMY!
I will try my best not to succumb to TFL peer pressure!! But i'm a bit torn, because i definitely want to see how deep this bread pool goes, seems more like an ocean to me! :)
Happy fathers Dab!
There's more going on in this loaf than a 7-ring circus! It's going to taste fabulous but my brain hurts just trying to imagine how all those flavors will play together. Best to let this one sit for a while so that everything can meld, I think.
Paul
slicing rule in mind. Can't rush brunch for Cousin Jay:-) It is always fun to cook and bake for those who appreciate it and Jay knows food as well as anyone. The fresh mango will require some extra time for slicing. All those flavors will be fine in the end. They are all very close to classic rye except the Mango bit Lucy figures a mango is better than any old dried plumb any day:-) It's like a an Everything Bagel!
We wait for the crumb shot.....
Happy baking Paul
Your loaves have the loooooongest names on the site - always a treat to begin reading and imagining the textures, flavors and colors of your creation. I have to admit my taste buds got a bit lost as it went this time, but I'm definitely looking forward to seeing and hearing more about this one.
Happy Fathers Day to you and all the dads who participate here!
Cathy
anything like the last one. Lucy and I re crazy about rye breads and bake a fair amount of them even though none are the exactly the same. Hearty, healthy and just plain delicious. Toasted with cream cheese is on the menu for tomorrow. Thanks for the Father's Day wishes and the best to you and yours Cathy.
Happy baking
Our son is just finishing his 26 weeks in Las Vegas. He said it is scary hot. Never been anywhere that hot.I imagine AZ is fried as well. He is headed to Eugene OR for his next assignment. He is very glad :) I always enjoy your posts and pics...even though I haven't a prayer of duplicating the first slice . That is ok ...I will just look and hope to meet up some day for a great meal and conversation. c
tomorrow. Garden shot :-) The Grass is very green - does that count? When it gets cool, just pedal on over to the flat lands in the Valley of the Sun and we can chit chat over some bread, cheese, fruits and wine. You would like this one.
Happy baking with YW Trail
Our miserable 96 the past week or so has gone as we are having a breezy gorgeous day her in AL. Hope you have a great Father's Day and enjoy your wonderful breads and smoked meats !! c
That Lucy has out-done herself this time! Can't wait to see the crumb shot and hear how it tastes. I can only imagine this one is going to taste terrific.
Have a great Father's day!
Ian
toasted with cream cheese and lox. Just killer bread. Can't wait for Cousin Jay to get here and chow down. Very hot today so it is pool time or inside. June always has the hottest days . 122 F the hottest June 26, 1990.if I remember right, so we might have a few more hot weeks to go. Lucy sends her best to the very cool East Coast Gang and happy baking Ian.
Why am I busting my brain when you can do it for me! Wow what a bread! Dolly and I don't know why we'd be upset, "W" is near the end of the alphabet and you can only get so many words into a title. Love them nuts! and spices... and fruits and seeds and sprouts and flavours and yeast water. Can't wait for the crumb shot! Mango butter just popped into my head...
Got an ongoing yeast water pet in the fridge, gets thrown scraps now and then. Got a veggie one too but that just went to the greens around the pool as fertiliser.
Father's Day??? Thanks for the reminder! He may be 90 but he's still my Dad. Got to get on to that.
Happy Father's Day Dough Dads! (Do Dads! <--- there's another complement there, guys)
rye bread and a very tall one at that....You would think the bottom would be squished from the heavy weight but it turned out just fine, That YW really makes a big difference. This recipe would be very good pumpernickel style if you had an extra 12 hours to bake it low and slow:-)
Never made a veggie YW so will have to add that to the bread bucket list. Love the DoDads too. Wish you d=Dad the best!
Now finish that WFO and get to some real artisan baking Mini!
12 hours would fit the WFO. Wonderful crumb! Can't miss the walnuts. Did the mangoes disperse?
Don't rush with the veggie yeast water.
I saved my long retarded loaf, mixed it into fresh dough; 500g thinned with 370g H2O, to 500g fresh mixed flours and yeast. Free form. Still have 300g left to use.
took pictures of didn't have any big pieces in them for some reason. Good luck with the WFO and pumpernickel.
I saved an overripe loaf, ok, half a rye loaf with cake flour. Will have to pat myself on the back for that one... half cake flour and half whole rye... not much to hold it together when you think about it. But it worked and was free standing. Gosh my last few bakes have been all with cake flour. (in deep thought) My baking will never be the same...
.Must be a German / Austrian thing. This bread sort of reminds me of a rye fruitcake though:-).
the line into fruit cakes? :)
Gold Rush Fruit Cake is a SD / YW one. Get rid of most of the rye, drop in the sugar bomb and add in the candied fruits, bake it lower and slower.........and you are there.
It's mind-boggling just think how this "compost pit" would taste! Just wow! Great crust and crumb and I can even see the mango or is it a walnut. I think we have almost the same climate, the heat index in some parts of the country is 123F because of the high humidity. The highest in our area is only 102F.
I will try YW when I now my sourdough and when I move on to whole grains. Just a quick question, what's the difference between red and white malts and how do you make them. I bought some barley too when we went to Chinatown the other day along with a couple of weird ingredients.
Happy Father's Day Uncle Dab!
http://www.thefreshloaf.com/node/27954/making-red-rye-malt
and one for make both white and red.
http://www.thefreshloaf.com/node/30857/making-white-and-red-malts-sprouted-rye-whole-wheat-and-spelt
White is diastatic meaning the enzymes are still there to do their job and red malt the enzymes have been heated to a temperature where they have been denatured and can no longer perform as catalysts
You would like this bread Job. It is very tasty and full of flavor even without any malts:-). It was only 118 F today but since monsoon hasn't started yet the humidity was very low and the heat tolerable for Phoenicians.
Good luck with the Malting and tell your Dad Happy Father's Day from the brother he never knew he had!
Wow, that's the first time I've seen mango in bread! You're full or creative ideas! Your breads are always wholesome, hearty, and I take your words, they are delicious as well. Keep the new ideas coming, DBM. Hope you've had a wonderful Father's Day! Happy Baking!
Yippee
P.S. Glad to see my "baby" being put to good use in your home. Enjoy!
use it in his pie Lucy had to give it a go. Seems to be like re-hydrated prunes or figs. A nice sweet note. I just over that pan. Still haven't used it as a Pullman yet though but will eventually get around to it. You would like thsi one a lot. Very nice toasted with butter or toasted with cream cheese.
Can't wait to see your next bread.
Happy Baking Yippee
Lucy's "everything including the kitchen sink" breads :-) It's so packed with goodies, it's almost like a rich fruit cake or a Polish-style piernik than a bread. Ok, neither have onion in, but hey... Yours would be fabby with just butter - tbh I can't really see it needing much else. Ever thought about swapping bread spices for lebkuchengewurtz?
Fortunately for my brain, both Poppy and Lexi's tastes are decidedly simpler. I have just been supervised in the building and kneading of a french-style yeasted bread with sage, onion and roasted garlic. And a poolish. The girls were most specific about that. After two malted wholemeals and a wholemeal soda bread, I'm hankering after something white and crusty to go with the lovely slab of pate that I bought the other day. Anyways, the bread'll be ready for throwing in the oven in the morning.
That plate of prawns and veggies look great btw :-)
Weather here is wet and wetter. Perfect for ducks, but little else. Fortunately it's not too cold (about 20C), but being hip deep in mud at the tail end of June is not my idea of fun. As a result, we've reverted to comfort food for supper - faggots in gravy, jacket potatoes and buttered savoy cabbage LOL
Do give Lexi a head rub from all of us. Poppy and Lexi send purrs.
when it rained last since I couldn't remember an she said not this millennium... Very hit again today 118 or so. Not a cloud in the sky either. If it had some citron, pineapple, green and red cherries with citrus peels we would be in fruit cake or as the Damp and Dreary say Christmas Cake. Lucy says we will pass on the pumpkin pie spices but would like to add some anise and fennel to the caraway and coriander - very German that way too.
I hope the monsoon comes soon to cut this heat and add some humidity to the suffering of the masses :-)
We love veggie and other kabobs. Very healthy and tasty. Too hot for comfort food here now but, take it from me, ice cream and gin and tonics can be a real comfort :-)
Glad you liked the bread Reynard and give the furry ones an ear scratch and tummy rub from Lucy
Happy baking