Even though this bread contains a high percentage of whole grains (35%), its crumb is not substantial at all, and is very light and moist instead. 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
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!
[...] seeds (can feel the bites of the seeds though). The taste is not as complex as last time I made the five grain levain. Sometimes I wonder if it is because of my skills (should make a less sour levain or bake the dough [...]