Inspiration from here https://przepisynadomowyserichleb.blogspot.com/2017/02/niemiecki-chleb-zytni-razowy.html?m=1
Sour preferment:
200g Bob's Red Mill 10 grain hot cereal
200g lukewarm water
20g g old rye starter from the fridge
2g salt
Mix, let stand at least 24 hours. First couple hours in a warmer spot, then move to a cooler room temperature. It may be a little smelly at first, but this will vanish and will actually start smelling nice.
Dough
All of the above
600g wholegrain rye flour
500-600g lukewarm liquid (I used water mixed with acidic soy based kefir, but how about watermilk, apple cider, beer etc.)
10-12 g salt
6g dry yeast
100g black sesame seeds (I used 70 sesame and 30 sunflower)
Mix everything thoroughly, knead with your fists, regulate flour and water if necessary
Bulk ferment in a lukewarm spot 45-60 min
Place in a large prepared bread form, sprinkle generously with rye flour, let proof without cover, 45-60 min
Bake 10 min at 450°F, then 50-60 at 390
Cool overnight before slicing
Very mild tasting bread with sweet nutty flavor from sesame seeds. Pleasant mouthfeel with soft texture of rye crumb and crunchiness of seeds. Surprisingly, rather low acidity. Smells like a field of rye in the summer
- Martadella's Blog
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You're very consistent with producing lovely breads with aerated crumbs regardless of the recipes.
This one looks like a very approachable whole grain rye... meaning not super sour or super dense :)
How are those black sesames?
Thank you! It's funny, because often when I take a break from rye, my spelt or wheat breads still look like rye!! I used black sesame because I had it and I also wanted some visual accents in the crumb. It tastes very nice :)
Ah here’s a rye bread I’d probably love, black sesame seeds make everything better. Gorgeous bake with a beautiful crumb. Interesting use of a 10 grain cereal in the levain.
Benny
Thank you, Benny! The original recipe called for roggenshrott, which I didn't have. That's why I tried 10 grain cereal. I made similar bread in the past using 100% hydration oatmeal starter that I fermented with some raisins and tiny bit of malt for 72 hours. Oats ferment in a lovely way, have to do it again!
Great looking bread! It looks like a perfect blend of rye and seeds.
Lance
Thank you!
Mine is cooling and looks good. Did not have 10 grain so used 6 grain. Hope it is enough. As suggested, I mixed black sesame and sunflower seeds.
thank you!
6 grain is surely enough! Especially that the original recipe has simply rye chops 🙂