The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye Sourdough w/Roasted Cracked Wheat/Mill Grain loaves

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SylviaH's picture
SylviaH

Rye Sourdough w/Roasted Cracked Wheat/Mill Grain loaves

These loaves are from http://www.northwestsourdough.wordpress.com.  The recipes can be found on Teresa's Blog.  The Mill Grain @100 was so delicous and disappeared so fast, lots of lovely grains, poppy seed, sesame seed, whole oat berries, millet, rye flakes, wheat flakes, flax and sunflower seeds, from KAflours, is the grains I used and they are just delicious, this time I made 2 loaves, still to warm to be sliced.  I would like to try this mix in a JH formula for his mix grain loaves...whats a few extra grains! 


The Rye Sourdough with Roasted Cracked Wheat, is my first attempt.  I made 3 small loaves and had to slice into one as soon as it cooled.  I cracked my wheat and it toasted up very nicely and smelled so good.  The flavor is delicious without being bitter or sour, a lovely complex flavor with a sweetness of the wheat and little added soft chew with some larger pieces of the cracked wheat thoughout.  I thought the loaves a little flattish looking but the crumb seemed nice for these small loaves. 


 


         


                                               Rye Sourdough with Roasted Cracked Wheat


                                   


                                                             2 large Mill Grain loaves and  3 Rye Sourdough loaves w/roasted cracked wheat


                 


 


                                               Crumb of Rye Soudough w/RCWheat


                                                


 


                                                                  Added crumb of Mill Grain loaf


 


                                 


                                                                   Sylvia


 


                                                


                                  


 


                       

Comments

LindyD's picture
LindyD

These beginning days of autumn are perfect for your wonderful combination of grains and seeds, Sylvia.


I bet they taste as lovely as they look!

SylviaH's picture
SylviaH

It's always fun and tasty to try a new recipe.


Sylvia

subfuscpersona's picture
subfuscpersona

...for home bakers who prefer sourdough. I discovered it about 3 years ago and visit it regularly. Definitely worth exploring. The blogger is working on a bread baking book.


http://northwestsourdough.wordpress.com/


 

wally's picture
wally

Some really interesting flavor combinations you've wandered into, and the end result for both looks just great, Sylvia.  I really like the idea of the toasted cracked wheat and rye sourdough combination.  You're giving me ideas.


Larry


 

SylviaH's picture
SylviaH

It's always refreshing for me to try a new recipe and NWS, Teresa is doing some new recipes using 100% hydration levains.  I enjoyed making the cracked wheat and then toasting.


Sylvia

arlo's picture
arlo

Thanks for pointing out this website, I will be taking a look at after work this morning.


And of course those loaves of yours are delightful!

SylviaH's picture
SylviaH

I'm sure you'll enjoy the NWS website :)


Sylvia

teketeke's picture
teketeke

 


They look fabulous, Sylvia!  I like the pattern you scored and they came out nicely.  Of course, Very nice crumb!!


Akiko

SylviaH's picture
SylviaH

Thank you and keep up your good work on your breadbaking : )


Sylvia

Mebake's picture
Mebake

Yummy Sylvia! those are a bunch of beautiful loaves! Lovely combination of seeds and cracked grains!! and the crumb on the mill grain loaf is exemplary.


Have you baked them in your WFO? I am struggling with  the " disappear so fast" situation whenever i bake a multigtrain loaf, so i would love to have a bigger oven.


khalid


 

SylviaH's picture
SylviaH

Fortunately when I bake several loaves there's usually plenty to go round.  These loaves are a new bake for me so I haven't tried them in the wfo...usually save baking in the wfo for pizza days and then we can enjoy all temperatures of the oven and do multiple bakes/roasting for each phase of heat.


I stagger my loaves coming out of the refrigerater and that way I can bake several loaves one batch after another...that's when I feel like baking several loaves at once.


Sylvia

GSnyde's picture
GSnyde

with your beautiful scoring.  The breads look terrific in all ways.  I also like the idea of rye with cracked wheat.  Getting hungry here.


 


Glenn

SylviaH's picture
SylviaH

I think I just get lucky most of the time on my scoring.  I get it timed so close to my steaming and rushing the bread into the oven...I tend to just start slashing away and sometimes add little last minute slashes and yet it's one of those steps in baking I think is the most enjoyable.  Lately I've been paying more attention to how deep or shallow I slash.


Sylvia

dmsnyder's picture
dmsnyder

David

SylviaH's picture
SylviaH

Sylvia

hansjoakim's picture
hansjoakim

They look delicious, all of them, Sylvia! I'm especially intrigued by the mill grain loaf (mill grain@100 is a great name for a loaf!) and the photo of the crumb you posted. No wonder it disappeared so quickly! :)

SylviaH's picture
SylviaH

for the very nice compliment : )  Mill Grain @ 100 is what Teresa from NWSourdough calls this bread..I like the name too! 


Sylvia

njbetsy's picture
njbetsy

What gorgeous loaves!!  I want to try this one next.


B

SylviaH's picture
SylviaH

Sylvia