The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart's Sunflower Seed Rye

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dmsnyder's picture
dmsnyder

Reinhart's Sunflower Seed Rye

Sunflower Seed Rye


Sunflower Seed Rye


Sunflower Seed Rye Crumb


Sunflower Seed Rye Crumb

The Sunflower Seed Rye from Peter Reinhart's "Bread Baker's Apprentice" is made with a pumpernickle rye soaker, bread flour and toasted sunflower seeds plus yeast, salt and water. It is shaped in a couronne and marked with a square around the hole with a dowel.

 Reinhart's instructions are to make a boule from the divided dough and, after resting, punch a hole in the middle and enlarge it. I shaped these couronnes by rolling them into a 24" "rope" and joining the ends. My technique in marking the loaves apparently didn't work. I did dust the grooves with rye flour, which was supposed to keep them from closing, but they sure disappeared! I don't know if I didn't make the grooves deep or wide enough or I just got too much oven spring. Whatever.

 Visual aesthetics aside, this is a very tasty bread. My wife ate a slice with apricot preserves as soon as it was cooled and declared her approval. We had some with a crab louie for dinner.

 Gotta work on that groove, because I sure like the couronne shape. It makes for a great crust to crumb ratio for crust guys like me.

David

Comments

sitzhaki's picture
sitzhaki

 Hi,Looking very good! I have a slightly different version that works as our weekly bread. I substitue half of the rye flour with whole wheat flour, add 2 Tblspn flax seeds and substitute half of the sunflower seeds with toasted walnuts. I double the quantReinhart's Sunflower Seed Rye: Reinhart's Sunflower Seed RyeReinhart's Sunflower Seed Rye

Looking very good!

I have a slightly different version that works as our weekly bread. I substitue half of the rye flour with whole wheat flour, add 2 Tblspn flax seeds and substitute half of the sunflower seeds with toasted walnuts. I double the quantities and bake it in a large tin. It is a great sandwich/toast loaf.

dmsnyder's picture
dmsnyder

Your modifications sound good. I love the flavor of flax seeds and walnuts. 

Have you tried Hamelman's Multi-grain Sourdough? From your description of your "weekly bread," it is one I think you would love. 

See:

  http://www.thefreshloaf.com/node/5788/hamelman039s-multigrain-levain-third-time039s-charm 

David

Mini Oven's picture
Mini Oven

Great crumbs!  Love those walnuts!  Amazing how looks can be so different!  Yum!

Mini O

dmsnyder's picture
dmsnyder


David

sitzhaki's picture
sitzhaki

Thanks Mini O.

 

Kuret's picture
Kuret

This is how the same bread turns out in Sweden. I have used toasted organic sunflower seeds and organic coarse rye. I think the differences in wheat strenght is obvius. I have made this bread two times before and both have been with somewhat less rustic results.

BBA Sunflower rye

Too flat for my taste though...  btw. I did omit the yeast, my starter is feirce! And do notice how the upper crumb kind of resembles a grinning face.

dmsnyder's picture
dmsnyder

Hi, Kuret. 

That's a nice looking crumb! Yum! 

Could you post the recipe as you modified it? Did you use a coarse rye soaker and sourdough starter? Is your sourdough a rye sour or white sourdough? Thanks!

David

Kuret's picture
Kuret

My formula:

Soaker: 165g rye + 175g water. Firm starter: 65 g starter 100%hydration + 26g water + 74g bread flour Let this sit out over night.

Final dough: Firm starter + soaker + 260g bread flour + 11g salt + 150g water + 60g toasted sunflower seeds.

My starter is approx 10% rye and the rest white flour. The Swedish bread flour is 12% protein, this is somewhat similar to american AP flour right? I suppose this is why I end up with a very slack dough. Today I even increased the hydration and added about 180g water instead of 150 in the final dough.

I let the dough bulk ferment for about 3 hours doing about 4-5 s&f during that time. I then shape and proof for approx 90 minutes and bake 40-45 min. Although I think todays batch was somewhat under baked, made lots of mistakes today!

dmsnyder's picture
dmsnyder

I have made pain au levain with sunflower seeds and Reinhart's yeasted sunflower seed rye. You have sort of combined them. I bet it tastes better than either of the others. I must try it.
David