Problem With Rye - Possibly The Seed Soaker?
Yesterday I was pretty upset with the results of 2 50% rye loaves. The flavor and the texture didn't turn out. The texture is dense and collapsed. Not horribly collapsed but not nice and open like my previous attempts at this bread. The flavor is the biggest issue. It almost tastes like rancin nuts. Almost like Playdough. I used quite a bit of sunflower seeds in the dough. I soaked then for only an hour, and used no salt. Could the no salt be an issue? I heard that salt in soakers helps with enzymes etc.
Another issue I had was the gluten development. It just wasn't coming together as much as my previous attempts. Here is the process I tried this time.
1. Mix flours, water, rye sour
2. Let autolyse 30 mins
3. Add seeds and salt and knead for 15 minutes. ( I believe the other times I made this bread, I added the seeds after I had kneaded a bit to develop some gluten.)
Would you guys say that I should have developed some gluten before adding the seeds? Perhaps the seeds during the entire kneading process kept cutting into the dough?
As mentioned, the main issue was the flavor. Very off putting. Anyone had this experience before? Also, IF it was the seeds being not so fresh, could not so fresh seeds lead to dough development issues, or just flavour issues?