Even though this bread contains a high percentage of whole grains (35%), its crumb is not substantial at all, and is the lightest and moistest I ever had. I believe the key is the extremely high hydration (98%), of which 40% is to soak the grains thoroughly.
I used rye meal instead of cracked ryes as I could not find them. Luckily the crumb is still nice.
The bread first gives a taste of the mildly toasted sunflower seeds, then it comes the subtle rye meal and sourdough. A good combination of grains. My new favourite.
Recipe from: “Bread” by Jeffrey Hamelman
Beautiful crumb!
Thank you. Maybe because of the levain and high hydration, the crumb stays well the next day too.
Well, I’ve baked the bread using chopped rye for pumpernickel a few times. The loaves came out great!
I see! By the way your photos are greeeat!