Sprouted winter wheat and quinoa sourdough with japanese black sesame seeds

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evonlim on 20 Jun 2013 at 05:21

sprouting again, organic winter wheat and three color quinoa..

it was a good bake..

crusty crust

cheers..

evon

bread and either put them or a whole grain berry scald in just about every bread we make.  Just love the chew they provide to the crumb.  Since we were using yogurt whey for the dough liquid today,  we went with the scald - can't have enzymes running around in the dough willy nilly now can we :-)

Happy Sprouting

Spectacular bake again Evon!!

Cheers,

Wingnut

Beauties again Evon.  I'm really diggin the quinoa in bread.  Looks great, tastes great, and has to add some nutrional value as its a "supergrain'.  Still need to delve into the sprouted grains.  I've used commercial sprouted flours a few times but never made my own.  

Happy Baking

Josh

thanks Josh, you must try sprouting your own wheats. it just brings the bread another level of yumminess besides the nutrition. it is quite easy as 1 2 3 :) 

 

Another Beauty Evon.  Love that nice open and moist crumb and nice crispy crust.  have to try sprouting myself soon.

Ian

Hi Evon.  These look great!...Love the dark crust.  Scoring is very nice as well.  Very hearty looking breads, which are my kinda breads!

John

hi John, this is the formula. this is a helpful sprouting web http://sproutpeople.org/wheat.html 

300g active starter at 100% hydration 

700g water (hold back 50g)

850g AP flour or 50% each of bread flour n AP flour

200g sprouted rye berries (grind or blend course or fine is ok. it's like a paste after blend)

15g salt

add in

80g quinoa sprouts/ scald ( any color or mix) 

40g black sesame seeds (toasted or sprouts)

method as a country sourdough bread, i retarded the dough overnight after the third SF. next day brought out rest 1/2 hour. removed from bowl to oiled table top. divide and shape. rest 30 mins covered. reshape and place in dusted basket. 2 hours of proofing, last 1/2 hour of proofing i refrigerated the dough. poke test,  score n baked at preheated oven 250C with steam 15 mins. turned every 5 mins. lowered 220C further 15 mins, turned once during this last 15 mins baking. 

i made 3 medium loaves. as seen in the picture.

happy baking!!

please do not hesitate to ask for any clarification as my written English is not good.

evon 

 

Quinoa seems to contribute much color to the crust, i think. Your loaves are bold and delicious.

You are baking alot recently. Impressive efforts

-Khalid