Sprouted 5 Grain Sourdough with Cranberries and Pistachios
Making sprouted flour is something that I have been curious about so I slightly adapted one of Dab’s recipes from last summer. And since I used Trevor’s pre-mix method earlier this week and had good success with it, I decided at the last minute to use the same method for this bread.
That wasn’t my original plan since I was going to use part yeast water, dump everything together except for the salt and the levain, let sit while the levain did its thing and then mix in the last two ingredients. I had to give up the yeast water since I wasn’t sure what would happen having it sit overnight and then adding the levain and the add-ins. The yeast water will have to wait for another time.
Makes 3 loaves
29 g each of Kamut, Spelt, Rye, Red Fife and Selkirk wheat berries (to be sprouted and milled into flour)
26 g each of Kamut, Spelt, Rye, Red Fife and Selkirk wheat berries (to be sprouted and used whole)
957 g unbleached flour
50 g freshly ground flax seeds
100 g dried cranberries
100 g shelled pistachios
30 g yogurt
735 g filtered water
22 g salt
305 g of 100% hydration levain (method is included in recipe)
- A few days before making the dough, weigh out 29 g each of Kamut, Spelt, Rye, Red Fife and Selkirk wheat berries for a total of 145 g. Soak them for 4 hours and then drain. Rinse and drain every 8 or so hours until the berries show three little white rootlets buds. This took 30 hours. Spread a thin layer of sprouts evenly in a dehydrator lined with window screen (so the berries don’t fall through while drying) and dry for 3 hours. Weigh the dehydrated berries to ensure that you have roughly 145 g which let you know that they are dry enough to be milled. Mill the berries and reserve for the levain.
- Use the same method to sprout 26 g each of the same grains (Kamut, Spelt, Rye, Red Fife and Selkirk wheat berries). I sprouted these a little bit longer but I try not to have the rootlet grow longer than the berry itself. Refrigerate until dough making day. Bring to room temperature before using in the dough.
- A day or two before making dough, revive your starter so that it is active. I did several feedings 10 - 12 hours apart.
- Early in the evening before, mix the water with the flour, ground flax and the salt into a shaggy dough. Put into the fridge for a few hours.
- Toast the pistachios in a dry frying pan and reserve along with the dried cranberries. The pistachios toasted really quickly so they really to be watched closely.
- Before going to bed, take the dough out of the fridge and let warm up to room temperature overnight on the counter.
- Also before going to bed, feed 25 g of your starter with 140 g filtered water and all of the sprouted 5 grain flour. It doubled overnight and was ready in the morning (8 hours).
- First thing in the morning, mix the levain and yogurt with the dough. With the first batch of dough, I did a few minutes of slaps and folds to mix in the levain and then the add-ins but I felt like I was tearing the dough, so the next 3 were all done inside the bucket using folding and rolling. I let the dough rest a few times to let it relax and allow me to continue without ripping it. Once the levain is well mixed in, add the pistachios, cranberries and sprouts, and continue the folds to get everything integrated. Let rest for an hour.
- Then do 2-3 sets of stretches and folds an hour apart. Place the dough in a warm spot and let it rise about 50% or maybe a tad more.
- To release the dough from the bucket, I wet my hand and ran it all the way around and under the dough, rewetting as necessary. Then I made sure one side of the bucket was wet and slid the dough out on that side. The whole thing stayed intact without deflating.
- Sprinkle a bit of flour on the mass and divide into 3 boules of about 840 g. Pre-shape gently into rounds without deflating the dough. Let rest 1 hour and then shape using the cinching method. Tighten and round out the boules by pulling the dough on the counter.
- Place seam side down into rice/ap floured bannetons, cover, proof on the counter for another hour, and put to bed for the night in the fridge.
- The next morning, about 15 hours later, heat up the oven and the Dutch ovens to 475 F for 45 minutes to an hour. Place parchment rounds in the bottom of the hot pots, score and place the dough inside and cover. Scoring isn’t usually my thing but I found my lame and scored the loaves even though they were seam side up.
- Bake at 425 F for 25 minutes. Uncover and then bake for a further 20 minutes. I usually bake at 450F for the first part but thought I would try a lower temp to bake a bit less dark as often the loaves with fruit in them end up with an almost burnt bottom. It worked like a charm!
- Cool and enjoy!
I got pretty decent oven spring considering all the add-ins in these loaves. They sure smell heavenly! Crumb shot when we cut one open.