Almond beer mixed rye bread with linseed
Before I put my bread here, I have to present my excuses. I am not sure if I have to put the recipe here in the forum or maybe in the recipe section? Anyway, I'll just put it here first. I am now in the beta testing phase of my automatic bread calculator which gives me the nice task of “having” to bake (and try) many different breads. Ah, live can be hard, isn’t it? So let me share some with you guys and don't be shy with your suggestions, ideas, critics and maybe you like to try and bake it as well? Anyhow, here is how it goes:
- Rye Flour 138 g
- Water 138 g
- Rye Flour starter 13.8 g
I am using the simple Dettmold method to make my sourdough. It’s pretty simple. Mix everything together to smooth dough without any clumps inside and let it rest in a covered bowl at 24-28°C for 14 – 20 hours. After your sourdough is ready, don't forget to take some starter away and keep it in the fridge for your next bread.
- Crushed almonds 40 g
- Rum 4 Tbsp
Let the nuts soak in the rum for 4 – 16.
- Linseed40 g
- Water 40 g
- Salt 12.2 g
Immerse everything in the lukewarm water, cover it up and let them swell for 12 to 14 hours at room temperature.
- Rye Sourdough flour 289 g
- Nut piece 80 g
- Swollen piece 92 g
- Rye Flour 321 g
- Wheat Flour 153 g
- Beer 300 g
- Dried yeast 2.2 g
Idea dough resting temperature 28 - 29°C
I now let the dough rest for 30 minutes and stretch and fold every ten minutes. After this, I form the bread and let it rest for an hour. I then put the bread in the oven at 250 degrees Celsius, add a cup of water to create enough steam. Then I bake the bread for 15 minutes. I then turn down the heat to 190, let the steam off and finish baking the bread for another 30 minutes. Then I switch off the oven; let the bread stay another five minutes inside. Then I take it out, cover it up and let it cool slowly. Anyhow, as it’s a mixed rye bread, I will let it rest till the next day before enjoying it, can’t wait to tomorrow, the bread looks and smell amazing.
I did calculate the bread to a Dough Yield of 170 so the bread will be easy to form freely and so that I would not have to use the form in order to bake it. So, what you think of the bread? I think the result is all right?