The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sonnenblumen-Vollkornbrot

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Sonnenblumen-Vollkornbrot

Juergen Krauss's picture
Juergen Krauss

Description

This is a simple variation of the Vollkornbrot with sunflower seeds from Jeffrey Hamelman's Bread.

The higher amount of sunflower seeds, the addition of red malt and scalding instead of soaking change the profile of this bread quite a bit.

The instructions for the rye sour are here:

http://www.thefreshloaf.com/node/33158/juergens-detmolder-rye-sour

Summary

Yield
Loaves
SourceOwn, variation of a recipe by J Hamelman
Prep time2 hours
Cooking time45 minutes
Total time2 hours, 45 minutes

Ingredients

495 g
Rye Chops (or very coarse rye meal) (for scald)
550 g
Water (boiling) (for scald)
30 g
red malt (for scald)
1288 g
Rye Sour (for final dough, see "Juergens Detmolder Rye Sour")
427 g
Rye Meal (fine, or coarse wholegrain rye flour) (for final dough)
31 g
salt (for final dough)
9 g
Yeast (Instant) (for final dough)
147 g
water (for final dough)
162 g
Sunflower Seeds (for final dough)

Instructions

1. Prepare the scald at least 1 hour before mixing the final dough by combining the boiling water, rye and malt so that the whole mix is equally hydrated.

2. Combine all the ingredients for the final dough (Scald can still be a bit warm) and mix well. I mix by hand, for about 5 minutes. Aim for a dough temperature of about 28C.

3. Proof at about 28C for 1 hour.

4. Divide and scale the paste (570g of paste fore 500g of finished bread). Shape with very wet hands to logs and lightly press into buttered loaf tins. Preheat oven to 450C.

5. Rest at 28C for about 50 minutes.

6. Sprinkle loaves with rye meal and bake for 15 minutes at 250C, then turn oven down to 200C and bake for another 30 minutes (if you make 500g loaves, otherwise you might have to adjust your timing.)

7. Wait the famous 24 hours before cutting into this.

Notes

Finding my way around the new functionality ...Trying out to post a more complicated formula and thinking about how to incorporate Baker's Percent in a meaningful fashion

Comments

Mebake's picture
Mebake

Lovely adaptation, Juergen! good Rye.. Must have tasted better than hamelman's.

No crust pic ? ;)

Juergen Krauss's picture
Juergen Krauss

Khalid, this is a very nice bread. Not sure if it is better than the original - I just liked to have some more seeds in it, and I also like the smoother texture of a scald - most of the time...

Anyway, here is a crust pic as requested. I baked in a cylindrical tin, and this is the last slice.

Mebake's picture
Mebake

Yum, Cylindrical tin!  now i have to seek some rye berries to creat red malt. How do you have your ryes? With salmon/ herring/cheese? What is your most frequent topping?

Juergen Krauss's picture
Juergen Krauss

sometimes it is smoked salmon, cream cheese or other strong cheeses, or even honey. 

These days I try to keep my calorie intake at a reasonable level (staring at a screen all day doesn't burn too much) , therefore I allow myself one slice of this kind of bread (of course there are exceptions ...), usually for breakfast, and often with an egg.