The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman 5 Grain Sourdough Rye

limmitedbaking's picture
limmitedbaking

Hamelman 5 Grain Sourdough Rye

Hi and welcome to my first blog post. Had always been a long time lurker in TFL, admiring and learning from the many delicious looking creations from all the posters. Finally, decided to start a bread blog to record the process and outcome of each bake. Started bread baking a few years bake but has only been baking about once a week due to other activities - hence limited baking. Being a bread baker in Singapore brings with it quite a different set of challenges such as the higher temperature and humidity which means that normally recipes have to be adapted slightly to suit local conditions. Maybe I will slowly address these various issues in subsequent blog post. Also fascinated by the chemistry being bread baking and am an avid reader of chemistry and cereal publications. Would be interested to find out also how bakers in tropical areas deal with all these issues too. 

But first up, Hamelman's 5 Grain Sourdough Rye. A house favourite and my personal favourite among the other multigrain formulas in the book. The use of a rye sourdough really adds a depth and added complexity that trumps the non-rye variants. For this bake I followed the seed mix as recommended - flaxseeds, cracked rye, sunflower seeds and oats. Though for the oats I substituted half with rye flakes. Made 1360g of dough and bake as 2 loaves. Used 1/2 tsp yeast and 11.5g salt (2% instead of 2.2%). Prepared starter and let it ferment for 10 hours at 30C. Mix 10 minutes. Bulk ferment 1.5 hours. Proof 45minutes. And here are the results (Hope the picture works!):

And the crumb shot, moderately open and full of seeds.

Notes: Rye makes up 25% of the total flour. Reasonably easy to handle, not too sticky. Mild sourness with a nice balance between the lactic and acetic acid. Wheaty taste with the added complexity of rye. Would normally like to bake at a higher temperature to get a browner crust but decided to go for golden brown this time round for a different look. Could still decrease yeast slightly as the final proof was going very fast already. Can't decide which variant is better, the soak sunflower seed (which is easier) or the toasted one. Both bring a different taste to the final product.

-Tim

Comments

Floydm's picture
Floydm

Very very nice!  Thanks for posting!

-Floyd

limmitedbaking's picture
limmitedbaking

Thanks for the kind words and the great site!

hanseata's picture
hanseata

and looks very nice, Tim.

I have been in Singapore twice, a wonderful place - orchids already in the airport, a gentle voice anouncing "Next stop: Lavender!" in the underground, and many nice restaurants to choose from along the river!

Karin

limmitedbaking's picture
limmitedbaking

Glad that you enjoyed Singapore and its many interesting quirks and food!

lumos's picture
lumos

Beautiful loaves, Tim, and the photography is wonderful,  too. Welcome to the world of blogging. Look forward to your future creation. ;)

limmitedbaking's picture
limmitedbaking

Thanks Lumos, hope I have time to bake and post more too!

nicodvb's picture
nicodvb

Your bread is really very good looking. Fantastic!

limmitedbaking's picture
limmitedbaking

Thanks for the compliment. Really found your advice on baking panettone very useful too when I was trying to replicate it in december so thanks alot!

isand66's picture
isand66

Beautiful loaves.  Welcome to the wonderful addictive world of blogging!

regards

Ian

isand66's picture
isand66

Beautiful loaves.  Welcome to the wonderful addictive world of blogging!

regards

Ian

limmitedbaking's picture
limmitedbaking

Thanks Ian for the doubly warm welcome!

dabrownman's picture
dabrownman

seeded rye bread.  It has to taste fantastic.  Welcome to TFL. 

Nice baking!

limmitedbaking's picture
limmitedbaking

Thanks dabrownman!

Song Of The Baker's picture
Song Of The Baker

One of my faves.  Nice baking!  Now enjoy fresh AND toasted.

John

limmitedbaking's picture
limmitedbaking

Thanks John. Just had it toasted today, just as delicious or maybe more.

Janetcook's picture
Janetcook

Welcome,

Great looking bread.  Your crumb shot looks delicious with all the grains and seeds nestled in it.

Take Care,

Janet

limmitedbaking's picture
limmitedbaking

Thanks Janet. Hamelman's multigrain recipes are a favourite for good reason!

Alpana's picture
Alpana

The bread looks so delicious. I am suddenly reading a lot about this bread in past few days. Maybe a  sign that I should make it ASAP. Where do you buy your rye flakes from?

Regards,
Alpana

limmitedbaking's picture
limmitedbaking

Maybe you should! I get it from Phoon huat. It is quite reasonable price. Sometimes I substitute it for recipes that uses oat flakes too. It has a more robust taste.

Alpana's picture
Alpana

Thanks. Will check in PH. I just checked the multigrain mix from PH which I have at home and it has almost all the needed grains & seeds. So will try with that first.