The Fresh Loaf

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100 % Whole Sprouted Grain Deli 40 % Rye with Caraway

dabrownman's picture
dabrownman

100 % Whole Sprouted Grain Deli 40 % Rye with Caraway

We gone for a few days in Texas our daughter’s graduation from PA school at UTMB.  She did very well graduating with honors and awards so we rented a Jamaica beach house in Galveston to celebrate with her, family and friends – there were a dozen of us.

So there was no post for last Friday but we were eating home make bread brought frozen from home!  We catered the food for Saturday night – the best shrimp gumbo ever with Greek salad, garlic pita bread, shrimp Po’ boys and libation for all.  Thank goodness these folks like beer and wine as much as we do so no need for a full bar.

Look how chunky that levain is!

This had to be a special bread so it had to be a whole sprouted grain bread of some kind.  Lucy came up with a 40% whole rye and 60% sprouted wheat – half red and half white wheat.  We haven’t made a bread like this out of 100% sprouted grain before and simple seemed best.  100% hydration sprouted bran starter, 100% hydration overall, 5% caraway (black and brown) and 2% salt – easy enough.

The 500g of sprouted grain produced 100 g of bran at a 20% extraction rate after sprouting, milling and sifting.  All of it was used in the single stage levain.  20 g of NMNF starter was used as the seed so the levain ended up at 220 g a large one that is needed for a whole grain, sprouted, rye bread like this.  This levain was stirred at 3,6, 12 and 22 hours but it never rose an smidgen – zip – no rise at all!

It really smelled killer though….. so we knew it was active even though too heavy and dry to lift itself at all.  Sure enough, once it hit the 1 ½ hour autolyze at the 24 hour mark, it was ready to go to work.  After 1 set of 30 slap and folds, 2 sets of 6 slaps and 3 sets of 4 stretch and folds, all at 20 minute intervals we let it rest for 20 minutes

The toasted and barely ground caraway seeds went in on the first set of stretch and folds.  It remained sticky and wet but did develop some gluten at the end of sticking to everything.  It really proofed fast and was ready for the oven 1 1/2 hours after hitting the pan but the oven wasn’t on yet………  It had doubled after another half hour and I was worried that it would collapse in the heat but it managed to hold its own without any spring to speak of – whew!

We baked it at 425 F with the lid on for 20 minutes and It smelled great once the Pullman lid came off for another 20 minutes- convection this time.  We un-molded it 10 minutes after the lid came off and continued baking it on the rack between the two stones.  We took it out of the oven at 200 F and put it on the cooling rack at the 50 minute total mark.

Now we have to suffer the smell as it cools, wrap it in plastic when cooled and wait till tomorrow to slice it after the moisture redistributes.  We have made lots of 40% rye breads but never one that tastes anything like this one.  The 100% whole sprouted grain makes this one the best tasting low rye percent bread we have ever made.  It is powerfully delicious - deep, dark, hearty and healthy.  It is sour too.  That chunky bran levain, that smelled powerful but couldn't lift itself, was not overpowered by the grains.  It was just in hiding and really wanting to do its thing with the 20% pre-fermented bran.  If you aren't sprouting grains and using a bran levain for your breads, it is time to see what is possible yourself.  You won't regret it.

Have a salad with those ribs

Or a fruit crisp 

 

Comments

BXMurphy's picture
BXMurphy

The world will be a healthier place with her in it! Good job, Daddy!

I can't imagine your panic, looking at your dough and not seeing it do anything! That's a Kodak moment for sure! There's you, trying to impress, and there's that stupid dough, defiant and stubborn!

Heh!

I'm glad it worked out! You sprouted the rye, too, right? When you go 100% sprouted, is the crumb gummier than you'd prefer?

Thank you for sharing! Enjoy!

Murph

dabrownman's picture
dabrownman

The dough really took off - no problem there but the that chunky levain wasn't going to budge -but it really smelled killer - and it was.  The bread was a bit over proofed due to me not watching how powerful that levain turned out o be. - so no spring.  Everything was sprouted for this one.  I usually like to be 50% or less for sprouted grains because my breads are usually proofed, shaped in the fridge and they tend to over proof badly if too much sprouted grains are in the mix.

This one I was going to watch closely on the counter but it even surprised me how fast it was proofing.  You would like this one Murph.

Happy baking 

Ru007's picture
Ru007

Lucy sure likes keeping us on our toes :) LOL!! 

That levain is seriously chunky, I can't imagine that rising on its own, but i'm glad it did what it was supposed to do in the end and that you got the loaf into the oven just in time. 

The loaf looks great Dab, i'm sure it'll taste wonderful. Especially with some of that salad, i see blue cheese in there, right? Yummy!

Can't wait for that crumb shot :)

dabrownman's picture
dabrownman

the years and this one is one of our very favorites.  It tastes better than I thought possible.  This bread would be perfect as the only one you could take to a deserted island.  Just delicious - you would really like it!  It as pretty close to collapsing for sure.  I'm very impressed with these sprouted bran levains even if they can't lift themselves.

That crumb is pretty nice too.

Happy baking Ru007 - Forgot to answer your question - It is blue cheese - yummy!

Ru007's picture
Ru007

an interesting challenge. If you could take one loaf of bread to a deserted island, what would it be? I don't think i've got enough options in my repertoire yet to make an informed decision, but it think it'd be a nice hearty rye! 

I'd say that the crumb you got is just a touch more than pretty nice!

Great job Dab! 

Happy Baking to you too :)

Mini Oven's picture
Mini Oven

Impressive !!!    :)   

dabrownman's picture
dabrownman

1,200 grams of dough at 85% hydration to fill it perfectly as a Pullman.  It was a bit more than 100% proofed at 1/2 " below the rim at 1,000 grams and 100% hydration - pretty close to deflating itself under the heat for sure.

With 100 g each of sunflower seeds and walnuts this one would fit perfectly.and reminds me of your 104% hydration love at first sight rye bread - that we loved at first sight:-)  With some prunes and some YW this one would be special too.

Glad you liked it Mini and happy baking in that new WFO.

Isand66's picture
Isand66

I'm with Mini!  What a great rise you got out of this one......sorry, I need to keep this rate "G" :)

Great looking bake and I'm sure when you have it with one of your fantastic lunches and/or breakfasts it will be perfect.

Hi from Lexi, Max and the rest of the East Coast gang.  It's still hot and humid here in NY and it's not a dry heat :) like you have.

Happy Baking!

Ian

dabrownman's picture
dabrownman

cream cheese.  Yummy!  You would really like this one Ian even though it isn't a normal 40% JDR with all whole sprout grains.  It is one killer rye bread and one of our very favoites.

Lucy is still pretty hot even though it is only 103 F today and she has been shaved.  Monsoon humidity doesn't help the heat index any for sure.

Lucy sends her very best to Max, Lexi and the rest of the furry bunch sweltering on that Island Paradise in the Far East.

Happy baking Ian

Yippee's picture
Yippee

Congratulations again!  Wish I could taste your bread and yummy food! Some day I need to visit you in Arizona!

Happy Baking, DBM!

dabrownman's picture
dabrownman

We like to invite the world and see what part of it shows up:-)  My wife even likes this bread so most everyone should too! I'm pretty sure you would like this powerful bread.

Thanks for the congrats and happy baking Yippee

Nickisafoodie's picture
Nickisafoodie

Beautiful loaf!!  After sprouting, do you dry the grain and then grind into flour?  Or are you using the wet grains and grinding or using a food prosessor?  The former I think but wanted to be sure.  Very nice....

dabrownman's picture
dabrownman

them into flour and sifting out the hard bits for the levain.  I do have it on my list to grind the wet sprouted grains and make a bread out of the grindings.  It would make for a more rustic bread but save a 4 hour step and the way to do it for those without a dehydrator.  Glad you like the bread and god luck with sprouting 

Happy baking 

Lazy Loafer's picture
Lazy Loafer

It looks divine, and I can only imagine it toasted with almost any kind of sharp cheese. I don't know how anyone can live without grains, especially with breads like this in the world.

It's a good lesson, that a 'chunky' starter won't visibly rise itself but will do what it needs to do with the bread. Thanks for explaining that so well!

Poor Lucy. Does she go in the pool when the weather is hot?

dabrownman's picture
dabrownman

Heat outside and Bread Nazis is......... water!  When she falls in the pool you have to be there to get her out or she will drown,  Her legs are too short to get out and she is too dim to know where the steps are:-)

You wold like this one for sure.  After 3 days, it has a real sour tang on top of the grains and caraway now.  Stinky soft cheese is a good pairing with some sliced apples to brighten the palate.

Glad you liked the bread and happy baking LL