72% rye 28% whole wheat SD with sunflower seeds

This week’s bake was a redo of the 70% rye SD with sunflower seeds and following my theme from the previous two weeks, I replaced the 30% white flour with whole wheat.

The formula was more or less the same, except that I increased the hydration (because I was using whole wheat flour which is a thirstier than white) and the percentage of sunflower seeds from 16% to 20%.

Here’s the formula:

 The method is really simple:

1. I did a 3 stage levain build using 8g of rye starter. The first and second builds were done with just whole wheat flour and the last build was a combination of rye and whole wheat. In the end all the whole wheat flour was in the levain.
2. Mix everything (rye flour, toasted seeds, levain, water and salt) really well. (I used my hands, just because I like getting my hands into dough no matter how sticky and messy things get.)
3. Press the dough into the tin and smooth the top with something wet. I used my fingers.
4. Wait. I had to wait 9 hours and 45 mins for the dough to just peek over the rim of the tin. It winter here, so that’s to be expected.
5. Bake a 220dC for 30mins, then reduce the heat to 200dC and bake for another 45 mins. I removed the loaf from the tin and baked it on a oven tray for the last 30 mins of the bake.
6. Cool and wrap in a linen cloth. Wait some more. I waited 20 hours to slice this one.

I did end up with a bit of a crack in the loaf, i'm not sure what that's about though (any insights are welcome...)

The crumb moist and very tender, no chewiness. The crust softened up nicely while the loaf was wrapped up.

The taste is lovely, the sunflower seeds add a nice nuttiness. It’s sourer than the white flour version, probably because the bulk ferment took about double the time.

As with my previous two loaves, I think whole grains make think better. Well, for my tastebuds at least! :)

 Happy baking