July 6, 2021 - 8:31am
Need help adapting a Dan Lepard emmer recipe
I accidentally made this Dan Lepard emmer bread with rye and want to do it again with emmer, but I don't want a huge amount of pumpkin seeds. I'm not sure if I need to compensate for their lack. I'd probably prefer a small amount of linseed, caraway or coriander. Thanks. https://www.bakerybits.co.uk/resources/100-emmer-bread-with-pumpkin-seeds-and-black-barley-malt/?fbclid=IwAR3ygdv8vvmU1PdFqgc4T1Z7c9u97XTo8UcU8sv8rFeJqgq5fi9SACDdpa0
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Grated carrot! Haven't heard of that one yet.
Anyway, I think you can feel free to omit or change the seeds. They might be absorbing some moisture from the dough in the original version, so you might want to reduce the hydration a little, and see how the dough feels. But actually FYI if 100% emmer is super weak, similar to rye (I haven't baked with pure emmer), adding large seeds might improve the crumb by adding some structure. But it'll be fine without too.
Interesting point about structure. Thanks.
substitution with linseed is that the linseed will require more water than the pumpkin seeds. It isnt the oil its the surface of the linseeds that will steal moisture away from the emmer trying to form gel. Try using nuts. You could chop up the pumpkin seeds but they will look different in the crumb. I personally like pumpkin seeds combined with sunflower seeds.
linseed would require that you at least match their weight with an addition of water. Put them in in the beginning and dont soak them or they become slippery little devils. They are more nurishing when seed shells are cracked, crushed or milled. (Coffee mill.)
This recipe would stand on its own without the pumpkin seeds.
Thanks - a lot of useful information there, stuff I didn't know. Now I've got several options.