Multigrain sourdough with a rye sourdough starter
I've been seeing some comments about Hamelman's Multigrain SD with a rye SD starter and how good it is. I think I've gone past this recipe in the book a few times because of the high % of high protein flour. I decided to bake it today but with a lot of changes. Cut home formula in half
1.Replaced all high protein flour with whole wheat flour +4tbsps of vital wheat gluten
2. Replaced sunflower seeds with millet
3. Replaced rye chops with rye berries (I just haven't found rye chops anywhere and don't have a mill yet)
4. Added spices-dry onion, caraway and fennel, plus poppy seeds on top
5. Autolysed for a total of one hour and added a bit of extra water at 30 minutes to accomodate the flour change
Very curious to see how this turned out, I put it in the oven in two loaf pans, spritz the top of each with a spray of water and covered with aluminum foil. I baked 10 minutes covered and then 20 minutes uncovered, brought them out at 205 degrees. (oven first at "hot" then "between 350 and Hot" in the RV oven).
After cooling, I sliced into this lovely, brown bread. What a wonderful surprise! It was soft with a lovely texture. Incredibly light! Who would have guessed? Multigrain, whole wheat/rye with a light, soft texture? Amazing!
Here's a picture of my pastrami sandwich with fresh arugula from the garden. I sure wish the arugula wasn't bolting. I hate to see the end of arugula and lettuce season. But, with the end of arugula comes tomatoes, peppers and eggplants.