This is my take on Peter Reinhart's whole-grain struan. Instead of adding yeast, I made the firm starter using sourdo.com's San Francisco strain that I've been feeding nothing but home-milled wheat.

For the flour, I milled a mixture of 45% hard red wheat, 45% hard white wheat and 10% rye.

For the soaker I used 2.5 oz roasted (unsalted) sunflower seeds, plus .5 oz each of black seasame seeds, two different kinds of flax seed and two different mustard seeds. These are combined with flour and a little water, then left out overnight.

The firm starter was left out overnight to rise.

The next day, the firm starter and the soaker were worked together on a cutting board, then chopped up into a dozen pieces and mixed with the wet ingredients in my DLX. You can see it come together as I mix the preferments with oil, honey, and agave nectar. I also added in 2T of espresso-ground coffee beans that I'd finished roasting earlier in the day (Costa Rica La Legua Bourbon taken just into the beginning of second crack, for you sweetmarias.com fans), plus a teaspoon of caramel color from KA.

After the dough came together, it got a 15-minute autolyse.

Here's the final dough after another 10 minutes of hand kneading.

For the first 2 hours, I did a stretch-and-fold every half hour. Afterwards, it was left to rise for another 3 hours.

The risen dough was broken into four pieces and shaped for mini-loaves. They proofed for another 2.5 hours.

The loaves were cooked at 350 degrees for 45 minutes.  

The result is a dense, but not at all heavy, bread that is fantastic sliced thin and served with cheese and fruit.

Find more recipes on my blog Dessert Before Dinner

Everyone in the family loved this recipe. It was great with butter and trout roe when it was fresh out of the oven, and this morning it was perfect with cream cheese and smoked salmon. The crumb is tender and the crust was firm, creating a wonderful contrast. It's great right now, but this bread will be even better with soup or smoked fish in the winter. Like all brown breads, this is a hearty, winter weather bread. It has a very complex flavor and it is even better a day or two later.

Russian Black Bread 

Ingredients

• 2 packs active yeast
• 1 pinch sugar
• ½ cup warm water
• 2 cups water
• 1 oz unsweetened chocolate
• 4 tbsp unsalted butter
• ¼ cup dark molasses
• ¼ cup cider vinegar
• 2 oz (1/2 cup) whole wheat flour
• 2 ¼ oz (1 cup) wheat bran
• 13 oz (3 cups) bread flour
• 11.25 oz (3 cups) rye flour
• 2 Tbsp caraway seeds
• ½ tsp fennel seeds
• 1 tbsp minced shallots
• 1 tbsp ground dark roast coffee
• ¼ cup cornmeal
• 1 tbsp all purpose flour
• 1 tsp caraway seeds

Directions

1. Heat 2 cups water, butter, chocolate, molasses, coffee grounds and vinegar on stove until butter and chocolate are melted. Set in refrigerator to cool. Too hot liquids will damage the yeast.Proof yeast with ½ cup water and pinch of sugar
2. Sift together flours and bran.
3. In separate bowl, add fennel, shallots, caraway and 2 cups of the mixed flours. Add chocolate mixture and yeast to the flour. Continue adding flour half a cup at a time until the mixture pulls away from the mixing bowl.
4. Knead until mixture is springy yet dense. Place in oiled bowl and let proof until doubled in size (about a hour and a half).
5. Remove dough from bowl and divide into two pieces. Shape pieces into boules and dust tops with cornmeal, flour and caraway mixture. Let rest for 45 minutes
   
6. Preheat oven to 350 degrees. Just before baking, slash tops of loaves. Bake for 45 minutes or until dark.

Does anyone have a recipe for a Yeasted Coffeecake but there is no rise required? Recently I saw a recipe but didnt write it down. It had you putting the batter/ dough in a cold oven to start out. Im assuming it was instant yeast....

Hi,

I am a bit over extended next friday. Baking for a bake sale and an early morning sports practice. Coffee Cake, I don't know how there ended up being 2 Friday the 17ths. But anyway: I figured that making a full batch of one of the Advanced Bread and Pastry's coffee cakes might help. However, I cannot bake on the Thursday before and I don't have five 10 inch spring forms. I was wondering A) does Sour Cream Streusel Coffee Cake freeze well and B) Can I make this cake in a large (or several) glass (I have one metal 9x13) baking dishes, cool it and cut it into bars for freezing. and C) Any other homemade ideas, I have become pretty adept with rustic yeast breads and I am alright at sweet bread/viennoiserie but wasn't looking to invest too much time D) Is this coffee cake any good?

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but wasn't looking to invest too much time

Thanks, everybody here is the best and I am panicking! 

I just had to share my latest WFO development.  I designed a coffee bean roaster for the oven.  While I'm waiting for the coals to cool off a bit to bake my breads, I started roasting coffee.  I used two stainless steel colanders from Target, some hose clamps and stainless steel wire.  So, for those who want to add coffee to your breads, this was a fun way to use the oven.

So I figured there might be people in here into other artisan sorta stuff.  Here's some coffee I roasted this morning.  I was going for a City+ roast and this coffee particularly has a strong aroma and flavor of blueberries when roasted.  Ethiopian Harrar Horse.  This is a particularly fruity lot I had stored away from a few years ago.  The uneven color is a characteristic of this bean.