Six Sprouted Grain Sourdough With Toasted Buckwheat Porridge – A Great Everyday Sandwich Bread
Bread Baking Day #84 is sandwich bread – hosted here https://magentratzerl.net/2016/06/06/bread-baking-day-84-sandwichbrot/ is kochtopf’s monthly bread challenge http://www.kochtopf.me/bbd-breadbakingday. Sandwich bread means different things to different people and can even mean different things to the same person over the course of their lifetime.
When I was kid growing up it meant Wonder Bread – for sandwiches at lunch and toast for breakfast. My dad worked at Continental Bakers in KCMO so we got day old Wonder Bread for free. Even day old it was just great and a week later still fresh as could be – a real wonder. It was the king of white, enriched, yeast, sandwich bread – nothing was even close or sold nearly as well. Kids all over America grew up on it for decades.
With the onset of age, diabetes and learning how to make SD bread, sandwich bread is something totally different than Wonder Bread for me now. But, one thing remains the same, most all of the bread I make today is still made for sandwiches and toast. Amazing how some things change like the kind of bread we eat and some things remain the same like eating sandwiches and toast.
Poor health can really make a person change their food choices for the better. No more white, enriched, yeast, sandwich breads for me – it just is not allowed. The most important thing for diabetics is to avoid carbs and sugar of all kinds, exercise and use portion control to lower body weight. After losing 50 pounds by walking 4 miles a day, I can have 1 slice of bread per meal as long as it is the right kind of bread.
The right kind of bread is whole grain, sprouted, sourdough bread that lowers, spreads out and slows down the blood sugar load of yeasted white bread for diabetics. You still can’t have more than a slice so, if you are like me, you just learn to cut it in half and have half a sandwich for lunch and 1 slice of bread for breakfast toast.
It’s no big whoop since you have to eat less to keep your weight down anyway and exercise is the most difficult to actually do…… especially when it is 115 F outside like here in Arizona. Still, this bread isn’t really one that would fit the bill. It is only 30% whole grain. Even though the whole grains are all sprouted and there is another 10% whole buckwheat in the porridge, at 40%, it doesn’t meet our usual standard of at least 50% whole grains for what we call white, sandwich bread around here.
For many folks, this bread would be a suitable white, sprouted, multigrain, sourdough sandwich bread that would be a healthier and heartier choice for toast and sandwiches. The 6 sprouted grains were white and red hard wheat, rye, spelt, oats and barley. Barley is a great choice for diabetics because it has the lowest GI of any cereal grain. They were sprouted for 21 hours before drying and milling.
The 24% extraction hard bits were used for the 2 stage bran levain where the hard bits were used for the first 4 hour stage and the high extraction 6 sprouted grain flour was used for the 2nd feeding. The levain was stirred down at the 8 hour mark, doubled at the 12 hour mark and was retarded overnight. The SD seed was 10 g of 26 week retarded NMNF stiff, rye sour. The levain was 100% hydration with 14% pre-fermented flour
In KCMO we gew nup eating Wonder Bread with ribs. But now we can have this bread with them and a salad too!
We stirred down the levain when it was taken out of the fridge the next morning. The dough flour of the remaining high extraction, sprouted, 6 grain and Winco bread flour, was autolysed with the dough water and 2% Pink Himalayan sea salt sprinkled on top. We then toasted the 10% buckwheat groats in a dry pan until golden brown. Then we added twice their weight in water and simmered it for 5 minutes before turning off the heat, covering and letting the porridge cool.
After an hour of autolyse, the levain had risen 25%. We stirred in the salt and then added the levain to it, stirred it in and did 30 slap and folds to incorporate the levain into the dough and begin the gluten development. Overall hydration was 75% making the slap and folds just bit stiffer than normal. We did 2 more sets of 8 slap and folds all on 20 minute intervals.
We did 3 sets of stretch and folds where the buckwheat groat porridge was added during the first set and thoroughly incorporated by end of the 3rd set. Stretch and folds, of 4 stretches each, were also done on 20 minute intervals. After a 20 minute rest, the dough was pre-shaped and then shaped into a squat oval and placed seam side up into a rice floured oval basket. The dough was bagged and placed into the fridge for a 16 hour cold retard.
Usually the bread fully proofs in the fridge but this one was A bit slow so we let it proof for 2 hours on the counter. We preheated the oven with the CI combo cooker inside to 500 F. We un-molded the dough onto parchment on a peel, slashed it down the middle lengthwise and slid it onto the CC. We steamed the dough under the lid for 18 minutes at 450 F.
Once the lid came off, we continued to bake the bread for 5 minutes at 425 F convection and then took the bread off the bottom of the combo cooker and continued to bake the bread on the bottom stone for 10 more minutes until it reached 209 F. It bloomed, sprang, blistered and browned well. It was also soft, moist and open on the inside.
The taste was the best part though and the highlight of the bread. Earthy, hearty and healthy are the hallmarks of sprouted mult-igrain breads. The Buckwheat Toadies providing the extra aroma and flavor. As usual, this bread was a bit more on the sour side than a normal white SD bread due to the NMNF starter and the bran levain build.
Iy is almost monsoon season again.
The extra sour really stands up too the full flavor of the sprouted grains and Buckwheat Toadies. I t is about the most delicious white sandwich bread you can make…..and you can’t buy it anywhere so you will have to make it to enjoy this bread with your favorite filling as a sandwich!
2 Stage 12 Hour Levain - 14% pre-fermented flour at 100% hydration made from 26 week retarded 10 g of NMNF stiff rye starter, with 24% extraction sprouted bran for the first build and high extraction 6 sprouted grain for the 2nd build. Levain is then retarded overnight when it doubles after the stirring down at the 8 hour mark. In our case we made 130 g of bran levain.
30% - 6 grain sprouted flour – red and white wheat, oat, barley, spelt and rye
70% - Winco bread flour from the bins
10% - Toasted buckwheat with 20% water made into a porridge.
2% Pink Himalayan sea salt
All of the bran levain
Thanks to Job for posting the link to BBD #84