My new daily bread!
Well this loaf is similar in many respects to my lasted posted bake, with two changes: barley malt syrup instead of brown sugar and more of it by weight and one whole egg, beaten.
20g white wheat berries
20g red wheat berries
10g red flax
10g gold flax
174g hot water
I soaked this 24 hours in a cool dark place, then added:
10g wheat bran
10g steel cut oats and left it to sprout for another day or 2
When the berries are sprouting I finish the mixing.
174g milk scalded
25g malt syrup
When the milk scald has cooled to 100F add
300g whole wheat starter at 100% hydration and let get happy for a few minutes
245g whole wheat flour
20g buckwheat flour
40g dark rye flour
80g bread flour
1 egg beaten
Mix well and let rest 10 minutes. Do four sets of stretch and fold with 10 minutes rest in between. On the last set of S&F's add
20g sesame seeds, toasted
30g sunflower seeds, toasted
15g wheat germ, toasted
Let rise until double in bulk, then punch down and shape for a loaf pan. Bake 40 minutes at 350F, turning at the half.
This one will be my daily bread and a weekly bake. I am not sure I can get up to dman's 15 grains and 30 ingredients though. We will see.
Enjoy and Happy baking folks! Brian