The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted winter wheat and quinoa sourdough with japanese black sesame seeds

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evonlim's picture
evonlim

Sprouted winter wheat and quinoa sourdough with japanese black sesame seeds

sprouting again, organic winter wheat and three color quinoa..

it was a good bake..

crusty crust

cheers..

evon

Comments

dabrownman's picture
dabrownman

No wonder you were so happy with this bread.  it looks terrific and it should taste just as good.

Nice baking Evon

evonlim's picture
evonlim

hi dabrownman, i am awfully hooked on sprouting, big thanks to you!! 

dabrownman's picture
dabrownman

bread and either put them or a whole grain berry scald in just about every bread we make.  Just love the chew they provide to the crumb.  Since we were using yogurt whey for the dough liquid today,  we went with the scald - can't have enzymes running around in the dough willy nilly now can we :-)

Happy Sprouting

evonlim's picture
evonlim

can you elaborate this  ' enzymes running around in the dough willy nilly ' hmm... pls

Wingnut's picture
Wingnut

Spectacular bake again Evon!!

Cheers,

Wingnut

evonlim's picture
evonlim

hi Wingnut, you baked some spectacular loaves as well. 

happy us!!

golgi70's picture
golgi70

Beauties again Evon.  I'm really diggin the quinoa in bread.  Looks great, tastes great, and has to add some nutrional value as its a "supergrain'.  Still need to delve into the sprouted grains.  I've used commercial sprouted flours a few times but never made my own.  

Happy Baking

Josh

evonlim's picture
evonlim

thanks Josh, you must try sprouting your own wheats. it just brings the bread another level of yumminess besides the nutrition. it is quite easy as 1 2 3 :) 

 

isand66's picture
isand66

Another Beauty Evon.  Love that nice open and moist crumb and nice crispy crust.  have to try sprouting myself soon.

Ian

evonlim's picture
evonlim

SOON!! looking forword for a sprout version from you!!

cheers..

evon

Floydm's picture
Floydm

Wow, those are beauties!

evonlim's picture
evonlim

practice, patience and passion... and this is my reward!! thanks Floyd

evon

PiPs's picture
PiPs

Very beautiful bread Evon,

Cheers,
Phil

evonlim's picture
evonlim

Thank you Phil !! 

 

Song Of The Baker's picture
Song Of The Baker

Hi Evon.  These look great!...Love the dark crust.  Scoring is very nice as well.  Very hearty looking breads, which are my kinda breads!

John

evonlim's picture
evonlim

glad you liked it, John. look foeward for your next bake!!

Song Of The Baker's picture
Song Of The Baker

Evon, any chance you can post the formula?  I would love to try this one out.

John

evonlim's picture
evonlim

hi John, this is the formula. this is a helpful sprouting web http://sproutpeople.org/wheat.html 

300g active starter at 100% hydration 

700g water (hold back 50g)

850g AP flour or 50% each of bread flour n AP flour

200g sprouted rye berries (grind or blend course or fine is ok. it's like a paste after blend)

15g salt

add in

80g quinoa sprouts/ scald ( any color or mix) 

40g black sesame seeds (toasted or sprouts)

method as a country sourdough bread, i retarded the dough overnight after the third SF. next day brought out rest 1/2 hour. removed from bowl to oiled table top. divide and shape. rest 30 mins covered. reshape and place in dusted basket. 2 hours of proofing, last 1/2 hour of proofing i refrigerated the dough. poke test,  score n baked at preheated oven 250C with steam 15 mins. turned every 5 mins. lowered 220C further 15 mins, turned once during this last 15 mins baking. 

i made 3 medium loaves. as seen in the picture.

happy baking!!

please do not hesitate to ask for any clarification as my written English is not good.

evon 

 

Mebake's picture
Mebake

Quinoa seems to contribute much color to the crust, i think. Your loaves are bold and delicious.

You are baking alot recently. Impressive efforts

-Khalid

 

evonlim's picture
evonlim

i try not to waste my starter :) they always smells great!! so i put every bit into making a good bread. if i have the time.

thanks for your kind words.

evon