The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Walnut, Cranberry, Sunflower Seed, Sprouted 8 Grain Sourdough

dabrownman's picture
dabrownman

Walnut, Cranberry, Sunflower Seed, Sprouted 8 Grain Sourdough

What an odd Lucy bread, actually 2 in a row, not retarding of the levain or the dough - a 2 day bread including the 18 hours to sprout, grind and sift the 9 grains used for this bread.  The 8 grains were spelt, rye, white and red wheat, oat, buckwheat, Kamut and barley.

The whole grains were all sprouted and ended up at 40% of the total flour.  Hydration was 75% overall.  The levain was 15% pre-fermented flour at 100% hydration that was built up over (3) 4 hour stages using the 20% extraction sprouted bran first.

We autolysed the dough flour and water for 30 minutes with the pink Himalayan sea salt sprinkled on top.  Once the levain was mixed in we did 3 sets of slap and folds of 30, 10 and 10 slaps and 3 sets of stretch and folds of 4 stretches each all over 20 minute intervals.

We incorporated the cranberries, walnuts and sunflower seeds during the first set of stretch and folds.  The dough rested for 20 minute before pre-shape and shaping for the Oriental Pullman pan that Yippee sent me not long ago.  We haven’t had the chance to use it with the lid on before so we thought that this bread would be the first – even though we didn’t size the dough for it

.

The pan and lid was sprayed with non-stick before the dough was loaded.  We let the dough proof nearly to the rim at the middle, inside a trash bag and then slid the lid on.  We had preheated the oven to 500 F and when the pan went in on a rack between the two stones we turned the oven down to 450 F and baked it for 20 minutes before sliding the lid off.

We then turned the oven down to 425 F and baked it for another 10 minutes before taking the dough out of the pan and finish baking it on the rack to dry out and brown the sides and bottom.  We took the bread out of the oven when it hit 206 F and let it cool on a rack.  Total baking time was 50 minutes about 15 minutes more than a boule of this size would be.

It filled the pan nicely, the lid was only a bit difficult to get off.  It really did brown up nicely and the crust was actually hard.  Hopefully it will soften as it cools like most breads do around here.  We have to wait for the crumb shot.  After cooling dn wrapping in plastic wrap the crust softened very well.  The bread was easy to slice in 1/4" slices sort of like a high % rye bread.

The crumb was not as open as a boule would be, perhaps too much dough for the pan?  It wasn't dense though and made for a fine breakfast toasted with butter jam, sharp Cheddar cheese bacon and egg sandwich with a side of cantaloupe.  This bread was very tasty with the sunflower seeds and walnuts really coming though and bit if sweet but tart cranberry in the background.  Pretty yummy all in all.

Formula

Sprouted 3 stage bran levain - 15% prefermented flour at 100% hydration remainder ofr levain was the 80% extraction 9 sprouted grain flour.

8 Sprouted grain 40%

Bread flour – 60%

Water – 75%

Salt - 2%

Sunflower seeds, walnuts and re-hydrated cranberries 

4th of July Bacon Cheese Burger with a Freedom Celebration Berry pie - blue, straw & rasp

 

 

Comments

Danni3ll3's picture
Danni3ll3

I love cranberries and nuts combinations. What good luck you had to just make the right amount of dough for your pan without planning it out. 

Your berry pie sure looks a lot better than the one I baked yesterday. I didn't put enough cornstarch in so the juices ends up bubbling all over and the filling didn't set. I told hubby to pretend it was a fruit cobbler instead of a pie. ;-)

dabrownman's picture
dabrownman

pan, to get it off my bucket list and this one looked like it would fit and still be able to proof 85%-  for a 40% whole grain bread.  It might have been a bit too much though.  I forgot about the 15% spring I expect in a boule so it was not as open as it could have been and restricted to some degree.  It didn't effect the taste though.

I forgot that Lucy put a nectarine and an peach in the berry pie, no extra sugar but did get the corn starch right.  When the fruit is at its peak, it doesn't need any sugar which is good for the sugar intolerant. 

Glad you liked the bread and happy baking.

BXMurphy's picture
BXMurphy

Dabrownman, thanks for posting your bakes. I'm a new guy here. Your breads are always intimidating but as I lurk and learn, I start to realize that as the knowledge builds up, it's not as hard as it seems.

What I very much like about your 10 years' worth of posts (right? yeeks!) is your attention to details in your instructions and the many photos of the steps along the way.

Your easy-going writing style makes it fun. Somebody once said that anybody can make something simple seem complicated, but that it takes a genius to make something complicated seem simple. You might be a genius.

Bread. Who knew?

Thanks, Dabrownman!

Murph

dabrownman's picture
dabrownman

Don't tell anyone but bread baking is pretty easy.  Just flour, water, salt and yeast,  Feeling tart - use sourdough.  Want some whole grains - just toss them in and up the water.  Want some seeds and nuts, just toast them first and toss them in.  Want some dried fruits, just re-hydrate them, squeeze out the water and toss them in.  Feeling lazy - use no knead or the mixer.  Feeling nasty - slap it around a bit.  Feeling slow -  retard it.  Feeling festive - put some beer in it.  Feeling healthy - put more whole and sprouted grains in it - up the water.   No stone - use a Dutch oven or a pot to cover.  No oven - use the toaster oven.  No toaster - use an open fire.  no time - use yeast.  Bread is pretty flexible.  it doesn't seem to mind being abused and it doesn't hold any grudges - at least not for very long:-)

I've gto 10 years worth but I've only been posting here about 4 1/2 years - nearly 500 different bakes or there about!  I'm glad you like the posts and hope they are helpful.

Happy baking Murph 

Yippee's picture
Yippee

That's pretty much all there's about bread baking!  You ARE a genius!

Postal Grunt's picture
Postal Grunt

Did you get distracted by the pie or was Lucy too tired to protest?

dabrownman's picture
dabrownman

Well.... Lucy agrees with you and she is tired most of the time - based totally on the hours she sleeps a day:-) So here is one on a tostada and a blue cheese, cantaloupe, blueberry and heirloom tomato salad just for you.  I think I am coming to Joplin pretty soon to visit my Dad.   Happy baking PG

 

Yippee's picture
Yippee

is one of my favorite combinations, too!  I've been thinking of making a bread with these two ingredients but other things always get in the way.  With sunflower seeds, your bread must be super delicious!  I like the shape of your bread :-) and glad to see you put the tin to good use.  Looking forward to seeing the crumb...

Happy Baking, DBM!

Yippee

dabrownman's picture
dabrownman

actually baked a real Pullman loaf after 43 years of SD bread baking!  Very exciting indeed!  This is a tasty bread fir sure.  Full of flavor, hearty and healthy too - just the way we like it!  Sorta square though :-)

 Happy Baking Yippee

Ru007's picture
Ru007

At first glance i actually thought this was a version of of your 100% wg rye with sunflower seeds, prunes, cranberries and walnuts you made a while back.

 

But in any case this looks really great. Fruit and nut loaves are generally yummy, add sunflower seeds (my favourite) and i'm definitely sold! It must be a very tasty "stick to your ribs" kind of loaf! Can't wait to see the inside :)

I also went for a loaf in a tin this week, fingers crossed it works.

Hope you're well ? 

dabrownman's picture
dabrownman

Just the right amount of everything makes for a tasty treat.  You never know what Lucy will come up with next but it likely will be edible enough for toast or bird feed:-)  This bred is at its best when toasted and a bit of butter melted into it - and that was breakfast this morning.  Glad you liked it.

Can't wait to see your tinned treat.

Happy baking 007

clazar123's picture
clazar123

I haven't made my Breakfast Bread in a while but you are inspiring me. I used to eat a similar bread (WW,multigrain,cranberry,walnut,seeds) for breakfast, hence the name. Mine had golden raisins, cardamom and coriander added and it was so fragrant when toasted. Quite hearty,too, though not sprouted.

Wonderful write up. Thank you!

 

dabrownman's picture
dabrownman

I am going to have to give cardamom another chance.  I made a Swedish Rye with Cardamom bread out of Clayton's book and the spice was overpowering.  The only bread I have ever made that was inedible fir me even though my Swedish friends in Chicago though it was perfect and reminded them of home.  I think it is an acquired taste in high doses like that bread:-)  I'm guessingthtis bread withmoderate C&C in it would be delicious and the aroma would be terrific!

Glad you liked the post and happy baking 123

PalwithnoovenP's picture
PalwithnoovenP

Must be perfect for that. I'm eyeing a fruit sourdough to bake next when I have time. Lucy might need a check-up, she is developing a liking for fast breads for the past weeks. :) Great loaf as always.

Happy Baking!

dabrownman's picture
dabrownman

quite a bit.  Maybe she thinks she won't live long enough to finish a 5 day bake process anymore?  I'm thinking that it just gets in the way of her 16 hours a day sleep requirement and she is the only one I know that is more lazy than me :-)  The bread is pretty goo for a 2 day process though.  Just not quite as sour.

Good luck with the fruit SD Job and happy baking

nmygarden's picture
nmygarden

Must be summertime. You and Lucy are testing the limits again, and successfully, so far. At first glance, it's a brick, but love the color and no doubt, slices will bear all those wonderful treasures. I'm with Job, sandwiches with simple fillings will allow this bread to shine.

All the best to you and Lucy! Tillie's devising a plan for a bake tomorrow, while I slave at the office today. We'll see what she comes up with, but we'll have only 1.5 days.

Cathy

dabrownman's picture
dabrownman

proofing around here when the kitchen ins 86 F :-)  This one came out of the oven a had b rick on the outside but it really softened up as it cooled and ages in the plastic.  It got a bit mire sour on day two as well.  I'm thinking this one is best plain or toasted with butter and not used with any fillings.   

Lucy is anticipating a Tillie Treat posted very soon.  I.5 days is cutting it pretty short for a [routed bran levain bread but fi you were sprouting and building a non sprouted levain at the same time 1.5 days might even leave room for a retarded proof too:-).  Just get that kitchen temperature up to 86 F!

Happy baking and Lucy sends her best to Tillie the Treat Maker 

Isand66's picture
Isand66

Lucy has done it again!  I love the combination of grains and nuts and seeds in this one.  Perfect for sandwiches and grilled cheese.

Hope you weather is turning for the best,

Max, Lexi and the gang say happy baking!

dabrownman's picture
dabrownman

cloud in site - no monsoon anywhere to be seen so no decent sunsets either :-(  Jeeze..... tough to have a cocktail at sunset by the pool that way.....Woke up to a water leak somewhere in the back yard sprinkler line by the valve box before it hits the valve this morning.  I was going to fix it but the thought of digging up the line to find it and fix it this morning soon went away.  I'm thinking it is early onset of Alzheimer's rather than laziness since I still can't seem to get out there and start digging and have already forgot all about it for a 2nd time!

Glad you liked the bread Ian and Lucy wishes the East Coast furry ones all the best - happy baking 

pmccool's picture
pmccool

It looks mighty tasty, dab. 

Paul

dabrownman's picture
dabrownman

It is pretty near a kitchen sink bread for sure.  Perfect tall by itself toasted with butter!

Happy baking Paul