Everything Bread

I don’t have time to bake very often and there are a number of grains and seeds in my kitchen going to expire now. There is also a 2-day old rye sourdough in the fridge. It smelt very sour. Therefore I made this bread in an attempt to clear these stuff, and the result is not bad!

The bread contains a soaker with sesame seeds, rolled oats, linseed, semolina and sunflower seeds. The soaker had a strong semolina flavor but the flavor was not noticable in the bread. Instead the bread has a stronger sesame flavor especially in the crust.

The most interesting thing is the bread is only mildly sour. Maybe I don’t have to throw out a 2-day old sourdough now. The bread is  mildly sweet because of the grains too. I quite enjoyed this bread, especially enjoyed throwing anything I have on hand to the bread and returned with pleasing result. :P

My recipe (600 g bread dough):

100% high gluten flour
20% rye sourdough (2-day old)
90% water (40% for soaking the seeds overnight with some salt added)
2% salt
1% instant yeast
30% seeds (sesame seeds, rolled oats, linseed, semolina, sunflower seeds)

Baked at 230C.

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

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