Five-Grain Levain

Even though this bread contains a high percentage of whole grains (35%), its crumb is not substantial but is very light and moist. 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 flavors. A good combination of grains. My new favourite.

Recipe from: “Bread” by Jeffrey Hamelman

About these ads
Next Post
Leave a comment

5 Comments

  1. Beautiful crumb!

    Reply
  2. Thank you. Maybe because of the levain and high hydration, the crumb stays well the next day too. :)

    Reply
  3. Well, I’ve baked the bread using chopped rye for pumpernickel a few times. The loaves came out great!

    Reply
  4. I see! By the way your photos are greeeat!

    Reply
  1. Sunflower Seed Levain « Bao/Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 70 other followers

%d bloggers like this: