This has been a challenge in so many ways. Yesterday was the first chance all week to bake.
Friday am built my levain
100 g refreshed 100% starter
100 g water
30 g wholewheat
70 gm higrade flour
Friday mid afternoon made hot water soaker with grains
20 g black chia
25 g sesame seed
54 g pumpkin seed (all I had)
50 g sunflower seed
34 g kibbled rye
11 g salt and 310 g hot water.
thought I could start an hour later but no, wasn't to be so put levain and soaker into fridge over night. Yesterday morning ground my sprouted, dried rye. This was one of my challenges- I tried the Breville blender ( not good) then used the electric coffee grinder to break it down then finished it using the old fashioned hand grinder. Flour was 80°F when finished. couldn't reposition photo today. Grind wasn't superfine but ok.
Dough
250 g sprouted freshly ground rye
667g higrade flour
all the soaker
332 g water
Autolysed 1 hour then thought because of grains I should add a bit of gluten so I sprinkled the following over top
20 g gluten flour
20 g honey
10 g water
10 g salt
left for a few minutes then added 220 g levain and an extra 40 g water as dough was quite firm. 4 stretch and folds, (added another 30g water as felt dough was too firm), 5 hour bulk ferment and then preshaped, rested 30 minutes, shaped and retarded overnight.
Baked this morning.
will have to wait for crumb shot - really wonder how it is. this is my first bake with high percent of sprouted grain.
Bakers % calculation including levain not sure if calculation is correct but here it is.
Ww flour 2.2%
sprouted rye 23.9%
Higrade flour (incl gluten) 74%
water 75.6%
seeds etc 17.6%
salt 2%
honey 2%
The surplus levain from my build was made into a simple white 1:2:3 loaf.
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and it is the same thing for sprouted grains. It makes some fine bread and with those add ins it has to hearty, healthy, nutritious and tasty. A great homemade bread which is the only way you get one like this!
Well done and happy baking
It had a lovely flavour for sure. I have a long way to go until my breads are anywhere as good as yours, and I am not sure how often I will sprout (and grind) my own grains, but it is a start. It made an interesting bake,
Leslie
Sprouted grain loaf. (first photo), followed by 1:2:3 loaf. Really happy with both
Inside and out!! The crumb looks great on both.
I particularly like the multigrain one...it looks yummy.
Well done Leslie :)
Happy baking
It was a big step for me, trying to decide what grains to use so that the bread wasn't too heavy. Decider was really what needed to be used up in the pantry. Grinding the sprouted rye was quite hilarious actually with stuff all over the kitchen that I had to cleanup before I could bake. Still I am very pleased I took this big step and will try again in future bakes.
Leslie
because those are fine loaves. I love the crumb of the multi-grain loaf especially. I am a little surprised that the black chai and sesame seeds don't stand out more, but perhaps I am just overlooking them. They always make for such a nice aesthetic accent, as well as one of flavors.
Nice bake!
OldWoodenSpoon
and maybe in future I should toast the sesame, sunflower and pumpkin seed. I only hesitate because hubby is not keen on hard bits in the bread.
Always far more things to try than I get to...... still, it is lots of fun and I love the results.
Happy baking OldWoodenSpoon :)
Despite some mishaps, the crust and crumb turned out very good! The add-ins make the crumb extra special.
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