Hamelman, Sonnenblumenbrot with Pâte Fermentée

A great bread from Hamelman lost in the shuffle, because it's not sourdough and doesn't have huge holes.

But a bread worth highlighting!  

I won't post the formula since it's in the book, but it's a straight-forward 80% hydration, 20% pre-fermented flour, 20% rye chops, 20% toasted sunflower seeds, 1.5% malt syrup.

The toasted sunflower seeds' odor and flavor permeate the loaf. It's chock full of them inside and out. You definitely want to toast the seeds on this one. The hot-soaked rye is a great texture-flavor contrast, The small amount of malt gives a subtle sweetness in the background. (This "trio" is a great combination I'm going to remember.)  Hamelman has a sourdough version of this bread too--but to be honest because of the dominance of the seeds and rye, you don't really need extra sour flavors here. The more mellow pâte fermentée is a better partner.

(The only change in my loaf: from the book I ground the rye in coffee grinder, with a hot soaker, so it's a mix of everything from chops down to pumpernickel texture.)

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