The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hamelman's 5 grain with rye sour

Elsasquerino's picture
Elsasquerino

Hamelman's 5 grain with rye sour

I have lots of packets of seeds and grains kicking around so I thought it was time to get using them. As usual the ideal recipe was found in a list of blog entries by our own DMSnyder I keep bookmarked. 

http://www.thefreshloaf.com/node/16957/5grain-sourdough-rye-sourdough-hamelman039s

I didn't have exactly what was called for in the soaker, actually I lie, I did but fancied making my own blend. So ended up with, sunflower seeds, quinoa, rye flakes and pumpernickel flour, pinhead oats and golden flax. Pretty close to the original but not exact.

I scaled the recipe down to suit just one loaf as I had another multigrain loaf on the go for comparison (Reinharts multigrain bread extrordinaire) but this one won the contest in my opinion.

Rye sour:

113g rye flour

96g water

6g starter

Soaker: 

41g flax

41g cracked rye

34g sunflower seeds

34g oats

187g boiling water

10g salt

Final dough:

340g bread flour

150g water

2.5g yeast

7.5g honey

Soaker

208g rye sour

Tastes delicious, really really good. It is a special loaf that everyone should try.

Comments

Lechem's picture
Lechem (not verified)

Looks delicious!

Loving that crust and crumb.

Elsasquerino's picture
Elsasquerino

Thanks Abe, you should get involved with this one, it's great.

IceDemeter's picture
IceDemeter

That's amazing that you got such a light and airy crumb with all of those heavy seeds in there.  Nice job!

Elsasquerino's picture
Elsasquerino

It's remarkable isn't it! It must be the little pep from the instant yeast but I'm so tempted to try it without and use an overnight cold fermentation. Next time I'll cross my fingers and risk it. Thanks for your kind words.

joc1954's picture
joc1954

I have never tried this Hamelman's recipe, but the loaf looks so good from outside and inside. I like the porosity of the crumb and the taste must be simply great with the combination of rye sour.

Well done and happy baking!

Joze

Elsasquerino's picture
Elsasquerino

It's one of the nicest I've baked and was a relatively easy dough to work with too. 

dmsnyder's picture
dmsnyder

When I first made this bread, I thought it was good but not that remarkable. The second time, I left out the commercial yeast and did an overnight cold retardation. It was like a different bread - maybe the best tasting I've ever had. 

Try it.

David

Elsasquerino's picture
Elsasquerino

Did you refrigerate the bulk ferment overnight or final proof? Thanks for the comments.

dmsnyder's picture
dmsnyder

As per Hamelman's instructions.

David