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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  1. Beautiful crumb!

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

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

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

  1. Sunflower Seed Levain « Bao/Bread

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