72% rye 28% whole wheat SD with sunflower seeds
This week’s bake was a redo of the 70% rye SD with sunflower seeds and following my theme from the previous two weeks, I replaced the 30% white flour with whole wheat.
The formula was more or less the same, except that I increased the hydration (because I was using whole wheat flour which is a thirstier than white) and the percentage of sunflower seeds from 16% to 20%.
Here’s the formula:
Weight (g) | % | Final Dough | % | |||
Levain (81% hydration) | 450 | 110% | ||||
Water | 400 | 98% | 601 | 92% | ||
Flour | 408 | 100% | 657 | 100% | ||
Whole wheat |
| 187 | 28% | |||
Rye | 408 | 471 | 72% | |||
Salt | 14 | 3% | 14 | 2% | ||
Sunflower seeds | 135 | 33% | 135 | 21% | ||
Total dough weight | 1407 | 1407 | ||||
The method is really simple:
- I did a 3 stage levain build using 8g of rye starter. The first and second builds were done with just whole wheat flour and the last build was a combination of rye and whole wheat. In the end all the whole wheat flour was in the levain.
- Mix everything (rye flour, toasted seeds, levain, water and salt) really well. (I used my hands, just because I like getting my hands into dough no matter how sticky and messy things get.)
- Press the dough into the tin and smooth the top with something wet. I used my fingers.
- Wait. I had to wait 9 hours and 45 mins for the dough to just peek over the rim of the tin. It winter here, so that’s to be expected.
- Bake a 220dC for 30mins, then reduce the heat to 200dC and bake for another 45 mins. I removed the loaf from the tin and baked it on a oven tray for the last 30 mins of the bake.
- Cool and wrap in a linen cloth. Wait some more. I waited 20 hours to slice this one.
I did end up with a bit of a crack in the loaf, i'm not sure what that's about though (any insights are welcome...)
The crumb moist and very tender, no chewiness. The crust softened up nicely while the loaf was wrapped up.
The taste is lovely, the sunflower seeds add a nice nuttiness. It’s sourer than the white flour version, probably because the bulk ferment took about double the time.
As with my previous two loaves, I think whole grains make think better. Well, for my tastebuds at least! :)
Happy baking
Comments
Looks perfect! Love that moist and chock full of seeds crumb!
Happy Baking.
Ian
Thanks Ian!
Yup, a full of seeds crumb is what i was going for :)
Happy baking to you too.
Ru
After the aroma while it's baking. A couple hours seems long enough, but for these rye loaves it needs to be the next day, at the soonest! This one looks great, Ru, open and even, and check out all those seeds. ai bet it tastes wonderful.
Nice job!
Cathy
It was a tough wait, but well worth it :)
It does taste yummy, its a very versatile bread which is one of the things i love about it.
Glad you liked it!
Ru
hours is a long wait even with a 37% preferment! It takes a long time in the winter around here too They say patience comes to those who wait a long, long time:-)
It sure turned out well and the wait was worth it I'm not sure about the crack or whether docking the top with a toothpick would have helped or not. Rye bread cracks just like concrete:-)
So what kind of rye was this - whole, whole grain, dark, pumpernickel, medium, white, light or some other kind - if there is anotherkind?
We love sunflower seeds too. Hard not to like them in just about anything.....I think whole grains make bread better too - especially when it comes to taste of the hearty healthy kind :-)
Wish it was winter here.......Well done and happy baking RU
cold during the day, and my kitchen is quite cool any way. Its a good thing i mixed this early in the morning, otherwise it would have been ready at some strange hours of the night!
This is white rye flour, i think. The package just says 100% pure rye flour. Same one i use for my NMNF starter.
This is the link for the brand of flour i use:
http://www.eurekamills.co.za/products.php
<edit: Paul tells me its whole rye (in his comment below)>
I think i'm at the end of the loaves i want to recreate with whole wheat flour. I think next on my list is one of yours, the Italian loaf with olives and sun dried tomatoes! Hope it turns out half as good as yours :)
Anyway, glad you liked the post!
Happy baking Dab...
Ru
Link didn't work for some reason.
Try this
http://www.eurekamills.co.za/
this is pretty much the best flour available in SA, just in case you ever end up on this side of the world :)
products along with the 100% pure rye you used I would think this is either a medium or white rye. Doesn't make the bread any less grand.
Good luck with the Italian bread -perfect for durum and polenta too. Can't wait to see your Nelson Mandela bread too.
I can't remember how they taste like, it's been 8 years since I ate some. I'm sure it tastes delicious, rye and whole wheat is difficult to beat! It's really a beauty.
I think they taste awesome :)
Thanks for the compliment, appreciated :)
Really glad you liked it Job!
I can't wait to see your next bake, i'm sure it'll be fascinating as always!
Happy baking :)
For a high percentage rye loaf, you've achieved a very open crumb.
For my money, Eureka Mills makes the best flour in South Africa. If memory serves (and it often doesn't), their rye flour is whole rye.
Paul
I appreciate the compliment, glad you liked it :)
And i agree with you, Eureka mills is definitely the best flour available here. My first guess was that it was whole rye, but i wasn't sure. You're probably right though, i'll email them and ask.
Ru