Multigrain High-Extraction Sourdough Hearth Bread & Sunflower Seed Bread with Sprouted Grains
So today i started a double batch variant of a multigrain hearth bread in the PR delayed fermentation/epoxy style. I decided to add 12ozs of cooked brown rice, quinoa, and amaranth grains for extra protein; i've also found that the quinoa sometimes gives a pleasant little *pop* if you happen to catch a grain between your teeth while eating the bread. It's "retarding" now; meaning I got lazy, and didn't want to bake it tonight so i left the bowl in the cold basement to do its thing.
I baked them in the early afternoon. By the time I actually got to them with a camera, they looked like this:
The crust was nice, but the crumb wasn't as open as i would have liked. I had a little trouble transfering it to the oven stone, and that negated a lot of the proofing : \ However, it wasn't dense in that heavy, difficult-to-chew-through way. Rather, every bite was substantial, chewy, and pleasant. I've become a great fan of naturally leavened breads, in part because of that unique texture.
I made this one the next day, somewhat on a whim, only checking Hammelman's sourdough seed bread recipe for a guide of what proportion of seeds to put in.
This one turned out amazingly, slightly burnt crust aside. The inside opened up nicely and the toasted seeds added a nutty sweetness that shut out any need for sweetener.
I also think I should get my camera out sooner, maybe I'll get a photo of a whole loaf one day...
Sourdough Sunflower Seed Bread with Sprouted Grains
2lbs high extraction flour (e.g. Heartland Mill Golden Buffalo)
~.6-.7 oz salt
5.5 oz sunflower seeds, toasted in pan and cooled
4oz sprouted grains (i used a combination of quinoa and amaranth. The grains should be soft from all the soaking, so no grinding was needed)
Sourdough culture (unknown amount, ~ 3 heaping tablespoons. ish.)
1) Mix Flour, water, grains, and salt into a tacky dough and let rest for 30-60 minutes for autolyse.
2) Cut dough and sourdough into small/medium chunks and mix. Knead until well blended and dough feels strong, ~7-10 minutes. (I knead by hand).
3) Let ferment for about 2.5-3hrs, folding at 1-1.5 hour intervals, depending on dough strength.
4) Unload dough, shape, and let proof for ~1hr, while heating oven + stone at 400-425.
5) Top with more sunflower seeds, slash, and bake with steam, turning down oven to 375 or so if crust darkens too quickly.
6) Eat when patience fails.