I found the basic recipe for this bread in Dan Lepard's "The Art of Handmade Bread".....and took a few liberties.
My white flour starter was 16 oz and I added a 1/4 cup of buttermilk, 2 tablespoons of honey and 2/3 cup of shelled pumpkin seeds. The result was two large loaves of tasty, chewy rustic bread. Lots of flavors with the rye and barley flour plus the pumpkin seeds inside and outside seem to be a nice addition.
The following worked up to be ~4.5 lbs of dough:
16 oz active white flour starter
1.75 cups water with 1/4 cup buttermilk
1 cup of barley flour
1 cup dark rye flour
2 tablespoons honey
bread flour to make a pliable dough
1 tablespoon course Kosher salt
2/3 cup shelled pumpkin seeds with more to sprinkle
Bulk rise took just over 3 hours with one fold at 1.5 hours. I shaped the loaves on parchment paper, let rise 45 minutes, slashed and misted loaves and sprinkled with seeds. Loaves were baked on a tile at 425 degrees F.
- embth's Blog
- Log in or register to post comments
Your bread sure looks good :)
I tried making bread with about 20 % barley flour, but found it to be somewhat too grassy and sour - what is the taste profile of this one?
The barley seems to dominate the flavor, but not to the point of being overpowering. I find it has a nice nutty flavor not at all grassy or sour. I was concerned about "sour" as I mixed due to the large amount of starter, not being fan of heavily sour sourdoughs. The seeds add to the impression of "nuttiness." But the barley is not 20% by any means and this is predominantly an unbleached bread flour bread. I added the small amount of buttermilk and honey with the grandkids in mind since they like a softer crumb. Basically it is a nice seeded rustic bread with a good crunchy crust. The real trick will be, can I do it again. : )
(the barley flour is from War Eagle Mill in Arkansas....and they have excellent quality flours.)
because the barley flour bag is still sitting in the pantry and by your description the bread does sound nice :)
multi-grain breads with seeds, scalds, sprouts, nuts and fruit or some combination. This one is a beauty and it has to taste great. I've never been able to bake bread that was too sour and I have tried very hard. well done
Happy baking
try refreshing your starter with whole barley flour a couple of times and bake from that. It was almost like solid-state vinegar!
Sounds like a name for a rock band. :-)
Paul
there's lots of room for different tastes and no two bakers make the exact same bread. It is great fun to be part of TFL's community of bakers.....you are always so positive and encouraging. Almost daily, I tell folks I meet who are interested in bread baking about this site. TFL is a great resource. Thank you all!
Nice bake. Sounds like a very tasty formula.