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100% Whole Grain Bread – Mostly Rye with Some Sprouted Wheat

dabrownman's picture
dabrownman

100% Whole Grain Bread – Mostly Rye with Some Sprouted Wheat

Lucy finally got back to her German roots and came up with a rye bread that reminds her of home.  It is 70% whole grain rye and 30 % sprouted red and white wheat.  It had a bit of red malt, some barley malt syrup and some Deschutes Black Butte Porter for some of the liquid to bring out a dark color.

For add ins it has 15% walnuts, 15% prunes / Turkish figs and 6% toasted and ground aromatic seeds; half brown and black caraway, and the other half evenly split between fennel, coriander and anise.  At 90% hydration, we decided to pan it up in the Oriental Pullman pan we love so much.

This bread has 2 different 100% hydration NMNF starters in one levain; rye and wheat with a combined 13% pre-fermented rye and sprouted wheat bran flour.  It also has an apple yeast water levain with 13% pre- fermented bran flour in that mix too.  Both turned out to be 2 stage affairs.

We started both levains with the rye bran and high extraction flour while we dried the sprouted wheat.  Once the bran was sifted from the sprouted wheat it was added to both levains as the 2nd stage for each.  The wheat bran was stirred in at the 4 hour mark and we stirred the levains down at the 8 hour mark.  Both doubled on the 80 F heating pad at the 12 hour mark with the yeast water a bit tardy and lazy.

Once the levains were built, we put them in the fridge for an 8 hour retard to bring out the sour in one and teach the AYW one a lesson for hiding out in the fridge for months and months doing nothing.   It has been a while since we made a SD / YW combo rye bread.

We autolyzed the HE rye and sprouted HE wheat flour, red and barley malt syrup with the extra soaking liquid from the prunes and figs and the Deschutes Black Butte Porter for 1 hour with the pink Himalayan sea salt sprinkled on top as the levains warmed up again on the heating pad.

We did 50 slap and folds to get everything mixed together and then 3 sets of stretch and folds to get the add ins fully incorporated – all on 30 minute intervals.  Then we panned the dough up and let it proof on the heating pad until ready for the 450 F oven – this took about 4 hours.  After 20 minutes with Mega Steam we and turned the oven down to 385 F for another hour of baking until the loaf hit 201 F.

The last 10 minutes we took the loaf out of the pan and finished baking it right on the oven rack.  It came out pretty handsome on the outside.  Now we have to wait until tomorrow to see how the crumb looks and how it tastes.

This bread sliced perfecty into 1/4" slices After a 36 hour wait tO let the moisture redistribute.  The crumb was soft, moist and open for a bread of this type.  The taste is amazing.  You thonk there is nothing better than the smell of thos bread baking but then the flavor puts the smell to shame!  

Yes it is a pineapple upside down cake mdae with fresh pineapple.

The prunes amd figs with the soaking waer give the bread an extra sweetness when you bite into one.and the color of the crimb asrust is deep to dark brown.  No wonder this isone of Lucy's favorite b reads to make.  I like it too!

We Love Fritattas for brunch.  This one is: onion, kale, 2 sausage, 3 cheese, 2 mushroom and red pepper with some hot sauce.  Grilled tuna is still a favorite, especially served over a nice salad!

 

Formula

Levain

10 g each wheat and rye NMNF starter 10.5% pre-fermented rye and 2.5% sprouted wheat flour 100% hydration bran levain

10.5% Pre-fermented rye and 2.5% sprouted flour, 13% Apple Yeast Water bran Levain

Dough

23% high extraction sprouted red and white wheat flour

50% high extraction rye flour

6% aromatic seeds – half brown and black caraway and the other half evenly split between anise, coriander and fennel

3% red rye malt

2% Barley malt syrup

15% Walnuts

7.5% Prunes

7.5% Turkish figs

2% salt

64% Prune / fig soaking water and Deschutes Black Porter dough liquid.

Where is that girl baby?  She wants to eat that salad real bad!

 

Comments

Ru007's picture
Ru007

your loaf looks and then I got to the photo of Lucy. She stole the show on this one :) Those eyes are adorable. 

The loaf does look amazing, and all those add ins sound delicious. Can't wait for the crumb shot. I'm sure it'll be great, hopefully the yeast water does its magic. 

Great post and happy baking :)

 

dabrownman's picture
dabrownman

know if her recipe was up to her high standards for German breads!  She does outshine her bread occasionally:-)   She loves her new sofa in the bedroom to lounge on too.   You would like this one Ru.  We sure do. My wife's first bite was one where she got some figs in it and she said - 'Too sweet' so I made her take another bite without the figs in it and she said - 'That's better'.  SO this bread gives you the best of both worlds depending on what you like.

Happy baking Ru007

Ru007's picture
Ru007

Looks like the YW came to the party.

I'm planning a high rye for next week. I've done 70% now i'm aiming for 80%. Not sure about what add ins I'm going to go for, but your loaf is very inspiring. 

Happy baking Dab :)

dabrownman's picture
dabrownman

exceptional now a days that Lucy doesn't worry a bit about your experiments not turning out well.  I say chuck in what ever you like in rye.  Lucy is a floozy and likes everything..... so most everything ends up in the mix:-)  Can't wait to see it!

Isand66's picture
Isand66

Lucy has been busy raiding the pantry on this bake!

I can't wait to see the inside of this one.  Looks like you achieved a perfect rise and lift-off on this one and with all those goodies packed in it has to taste great!

Lucy is looking as cute and pretty as ever.  Max and Lexi wished she lived closer so they can come over and play.

Happy Baking!

Ian

dabrownman's picture
dabrownman

YW doing its thing with the SD.  I always worry about a high percent rye being able to lift all that weight in the tall Pullman pan but this one turned out just right.  We love these kinds of breads and this one tastes awesome.  It was perfect toasted with a schmear and grilled salmon on it for breakfast this morning - way better than a bagel. 

I'm sure the apprentices would get along but Lucy is pretty old now and  not at playful as she once was and the two young long legged black ones of yours would run circles around her - but she would'ld mind watching and barking at them from her soft couch:-)

Glad you liked the bread Ian and Happy Baking!

PalwithnoovenP's picture
PalwithnoovenP

I miss your breads with all sorts of spices and add ins! What are your pan dimensions if I may ask, the bread has a very tall profile. Looks like it will go great with cheeses or a killer pate maison!

Happy baking!

dabrownman's picture
dabrownman

longer at the top than the bottom.  It is 4.5 inches tall, 4.5 x 8 inches at the top and 4 x 7.5 inches at the bottom.  It makes some tall and majestic loaves of bread.  This one has less add ins than usual - no squash, chia or sunflower seeds were in the mix but you can't leave out the aromatic seeds - the smell while baking just wouldn't be the same.

This bread would be great with cheese, pate, smoked and cured meats and a glass of  wine .....which sounds like a great lunch for today!  Lucy sends her best.  

Glad you liked it Job and happy bakng!

GrowingStella's picture
GrowingStella

looks fantastic! And must be so delicious and flavorful with all theses additions!

dabrownman's picture
dabrownman

If folks haven't had a bread like this one it is hard to describe how powerful the aroma and flavor created by it in just one bite.  Amazing really.  Glad you liked it and

Happy Baking Stella  

plevee's picture
plevee

DAB I love all your loaves and Lucy too but where did you get that bread pan? The only ones I can find are a miserable 2 3/4" inches tall. Your bread is the shape I want. Kisses to Lucy. Patsy

dabrownman's picture
dabrownman

Lofian in CA - Yippee, a fine baker indeed.  Her mother got it in Hong Kong if I remember correctly.  It is one of a very few things I hold dear.  Lucy calls it an Oriental Pullman and have never seen one so tall and short in length either.  I call it a treasure!  Maybe a Chinese importer in CA would have one?

Glad you like the bread and Lucy loves kisses almost as much as belly rubs!

Happy Baking Patsy

plevee's picture
plevee

I guess I'm stuck with stubby loaves!

 

Danni3ll3's picture
Danni3ll3

I think that Lucy did an especially good job with this recipe. I Am glad that you were able to perform up to her expectations and produce such a delicious looking loaf. ;-)

I can't  wait to see the inside. 

dabrownman's picture
dabrownman

only a Baking Apprentice 2nd Class.  People think that picture of her is cute but it really is just  her looking at me and saying........ 'I really worry about that Doofus!'  Karin (hanseata) got Lucy to put those aromatic seeds in rye and Mini Oven got her chucking in the walnuts.  Now she won't specify a rye bread without them.  The prunes came from Andy (ananda) and the figs from Phil (PiPs). So this one is a real Fresh Lofian amalgamation and inspiration.  Delicious would also be correct - very tasty indeed.

Glad you liked it Danni and happy baking! 

semolina_man's picture
semolina_man

Well done, looks great!

dabrownman's picture
dabrownman

fun to make for sure.

Happy baking 

Flour.ish.en's picture
Flour.ish.en

Well baked and well said. I'm ready to put some of these inspirations in my bread. Prunes and figs sound delicious and sweet in a rye bread.

dabrownman's picture
dabrownman

amalgamation on TFL you could spend an entire lifetime mixing it all up.  Thank goodness i didn't find it until I was 60 or I wouldn't have worked hard enough to retire early and start baking bread :-)  Who knew prunes and rye would be just right for each other?

Figs and prunes are my favorite fruit add ins in bread and they are especially good in whole grain breads where the bitterness of the bran can come through too assertively on occasion.  The amalgamation continues..... 500 recipes down and only 9,500 to go ...or 95 years worth at the rate Lucy is working.  No worries though - we plan to live forever as trans humans and trans bread baking apprentices respectfully.   Hopefully the transition will occur before we are done dead!

So get to amalgamating and you too will likely inspire other Fresh Lofians to Bake On for years and years!

Happy baking Flour.ish.en 

Yippee's picture
Yippee

I'm glad you're keeping Uncle Dab happy!

What a nice looking loaf, DBM!  It's a big, nutritious meal in itself.  How do you find room for the rest of the goodies?!

Cute Lucy has already gotten kisses and belly rubs.  How about a chin rub from me?  My cat purred when I did that.  Wonder if dog purrs, too?

Happy Baking, DBM!

Yippee

dabrownman's picture
dabrownman

scratched right between the eyes for some reason.  She is well meaning for sure but a floozy at heart.  She also knows what she wants and how to get it most always.

That pan has never, ever baked a bad loaf of bread.  Every time we get it out, we really try to do it justice.  It makes the most handsome of loaves don't you think?  I'm gong to make a panettone in it next .......since we didn't get one made for New Year's.  That should show off its true versatility by making a tall loaf of sweet bread in it!   We don't need no expensive, panettone papers when we have this pan:-)

I think of you every time we make a loaf of bread in that pan.  I'm glad you liked this one!

Thanks again Yippee.

Yippee's picture
Yippee

A perfect match!

You happy, me happy, DBM!

dabrownman's picture
dabrownman

scratched right between the eyes for some reason.  She is well meaning for sure but a floozy at heart.  She also knows what she wants and how to get it most always.

That pan has never, ever baked a bad loaf of bread.  Every time we get it out, we really try to do it justice.  It makes the most handsome of loaves don't you think?  I'm gong to make a panettone in it next .......since we didn't get one made for New Year's.  That should show off its true versatility by making a tall loaf of sweet bread in it!   We don't need no expensive, panettone papers when we have this pan:-)

I think of you every time we make a loaf of bread in that pan.  I'm glad you liked this one!

Thanks again Yippee.

Mini Oven's picture
Mini Oven

The Lucy look is hard to beat too!   

Great rise on the loaf, enough to make me jealous.   :)