The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% Sprouted Red Wheat Fishcakes Sourdough

Elsie_iu's picture

50% Sprouted Red Wheat Fishcakes Sourdough

The one thing I don’t like about whole grain bread is that it’d never be as chewy as white bread. That’s why I thought of putting springy fishcakes into the bread for added texture. Please hear me out before you turn away from this nonsense: fishcakes bread isn’t as strange as it might sound! If you don’t know this already, there’s actually a kind of popular Japanese-style fishcake bread. See? It makes total sense :)




50% Sprouted Red Wheat Fishcakes Sourdough


Dough flour (all freshly milled):

150g      50%       Sprouted red wheat flour

90g        30%       Whole red wheat flour

60g        20%       Whole Red Fife wheat flour


For leaven:

8g         2.67%       Starter

31g       10.3%       Bran sifted from dough flour

31g       10.3%       Water


For dough:

269g      89.7%       Dough flour excluding flour for leaven

160g      53.3%       Water

100g      33.3%       Whey

70g        23.3%       Leaven

9g              3%        Vital wheat gluten

5g          1.67%       Salt



60g         20%        Fishcakes (I made my own using frozen tilapia fillets)



304g        100%       Whole grain

295g       97.0%       Total hydration


Sift out the bran from dough flour, reserve 31 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 4 hours (27°C).

Roughly combine all dough ingredients except for the leaven and salt, autolyze for 15 minutes. Knead in the reserved ingredients and ferment for 15 minutes. Fold in the fishcakes then ferment for 3 hours longer.

Preshape the dough and let it rest for 25 minutes. Shape the dough then put in into a banneton. Retard for 10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.



Since I was too impatient again, the crumb hadn’t quite set when I cut into it. It thus looked kind of compressed… The fishcakes gave rise to some interesting textures: the ones exposed on the surface puffed and crisped up slightly, while those buried inside stayed moist and bouncy.



The flavor of this bread is on the sweet side. It’s fruity but only slightly tangy thanks to the sprouted red wheat.




Curried pulled lamb quesadillas with smoked Gouda and cilantro (50% masa harina). I almost cried while eating it…It was full-flavored…


Corn, cheese & black pepper pancakes (60% Masa harina 40% dark rye) with smoked salmon and a soft-boiled egg. Savory pancakes are totally cool :)


Xiamen-style stir fried vermicelli: my favourite Cha Chaan Teng dish! 

... with homemade Char siu 


Honey lemon pan grilled chicken whole leg, soft-boiled egg & grilled corn salad, enoki mushrooms & smoked Gouda baked spring rolls, and fried shallots & raisins rice pilaf


White (green?) sandwich bread of the week: 20% toasted buckwheat 10% red wheat 2% matcha

Roasted broccoli & lotus roots sandwiched lemongrass pork patties



isand66's picture

You have outdone yourself this time.  If I gave a piece of your fish bread to my wife she would probably fall over dead.....she hates anything fishy :).  Who would think to put fish cakes into the bread?  Maybe add some caramelized onions next time to take it over the top!

The just really are so creative with your cooking.  I wish I had more time right now to even attempt some of your dishes.

Have a great rest of the weekend.


Elsie_iu's picture

and fishcakes are generally not very fishy anyway. That said, I don't mind fishy taste personally so your wife is likely much more sensitive to that. Better not to give her a slice, I don't want to ruin your marriage :) I can see how much you love caramelized onions from the fact that you suggest putting them into bread all the time! 

I don't have much time for cooking as well so most of my dishes don't take much time to prepare. The other thing is, I'm spending most of my entertainment time for cooking and baking. It's all about preference I suppose.

Thanks for the comment, Ian! I've got another savory bread idea in mind already...

Danni3ll3's picture

for the most creative thing to put in a loaf of bread! Maybe we should do a challenge with this theme! 

I love cold fish so I am sure I would love your bread. Everything looks delicious!

Elsie_iu's picture

And thanks for the award! I'm honored lol 

I love cold fish too. Not only is it healthy but also super tasty. If it isn't so much pricier than regular fish and not to mention other proteins, I'd be having some kind of fish dishes everyday! I was shocked by the low prices of chicken and pork during my vacation in Canada. We had a generous serving of meat every meal for that reason. Seafood was also cheaper than that in HK but hardly as much when compared with meat...

Thanks for the praise, Danni! I'll keep the creative bread coming so that I deserve the title :)

dabrownman's picture

Then you could put fake fish cake made with soy to keep it whole grain and not so fishy:-)  The girls like Miso soup but when I put fish cake in it they turn their noses up but if I put tofu in it that is OK.  So maybe soy fish cake would work for them.  The pulled lamb smoked Gouda quesadilla is my favorite for sure and I can see you with a tear in your eye!  My daughter is taking a Shu Mai class in Seattle so she can compare them to the ones we make.

The breads both look great too.  Happy Baking and cooking Elsie!

Elsie_iu's picture

I'm sure I'd like them if they taste like other processed soy products like soya chunks. When served in their original form, beans and legumes don't appeal to me at all. Frankly, when mashed, ground or fermented, they become some of my favorite food. Falafel, hummus, tofu, tofu skin (fried, dried etc.) and soya chunks are things I wouldn't mind eating every day! And condiments made from fermented beans like miso, fermented red beancurd, dou ban jiang and all kinds of bean pastes are unmatched. 

I don't often cook lamb because no one else in the family eats it. Yet I've decided I'd cook more lamb dishes anyway as they're too good to eat only occasionally :) Do share the tips your daughter learnt from the class. There's still a pack of siu mai skin hidden at the back of the freezer... Btw, I can't understand why they call it "Shu Mai". "Siu mai" fits better when translated from cantonese and "shao mai" sounds closer when translated from Putonghua... Maybe it's translated from another Chinese language? 

Glad you like the bake the food, dabrownman!

dabrownman's picture

Cinco De Mayo Fresh Lofian Feast at Dabrownman's place on May 4th!  With my daughter moved away, I meed so me expert Mexican help!


Elsie_iu's picture

when you mentioned this some times ago but wow you truly mean it! I really hope I could come but I'm taking 4 exams in May. The only thing I can do is cooking a Mexican feast on that day so that we'll somewhat be celebrating together... Please do make a post on it to share all the food and fun with me!

Before that, perhaps we can have a few rehearsals first? :)