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 Submitted by dmsnyder on April 5, 2008 - 10:23pm Reinhart's Sunflower Seed Rye
Sunflower Seed Rye
Sunflower Seed Rye Crumb The Sunflower Seed Rye from Peter Reinhart's "Bread Baker's Apprentice" is made with a pumpernickle rye soaker, bread flour and toasted sunflower seeds plus yeast, salt and water. It is shaped in a couronne and marked with a square around the hole with a dowel. Reinhart's instructions are to make a boule from the divided dough and, after resting, punch a hole in the middle and enlarge it. I shaped these couronnes by rolling them into a 24" "rope" and joining the ends. My technique in marking the loaves apparently didn't work. I did dust the grooves with rye flour, which was supposed to keep them from closing, but they sure disappeared! I don't know if I didn't make the grooves deep or wide enough or I just got too much oven spring. Whatever. Visual aesthetics aside, this is a very tasty bread. My wife ate a slice with apricot preserves as soon as it was cooled and declared her approval. We had some with a crab louie for dinner. Gotta work on that groove, because I sure like the couronne shape. It makes for a great crust to crumb ratio for crust guys like me.
David
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Reinhart's Sunflower Seed Rye
Looking very good!
I have a slightly different version that works as our weekly bread. I substitue half of the rye flour with whole wheat flour, add 2 Tblspn flax seeds and substitute half of the sunflower seeds with toasted walnuts. I double the quantities and bake it in a large tin. It is a great sandwich/toast loaf.
Thanks, sitzhaki!
Beautiful Loaves Both of You!
Great crumbs! Love those walnuts! Amazing how looks can be so different! Yum!
Mini O
Thanks, Mini Oven!
Thanks
Thanks Mini O.
This is how the same bread
This is how the same bread turns out in Sweden. I have used toasted organic sunflower seeds and organic coarse rye. I think the differences in wheat strenght is obvius. I have made this bread two times before and both have been with somewhat less rustic results.
Too flat for my taste though... btw. I did omit the yeast, my starter is feirce! And do notice how the upper crumb kind of resembles a grinning face.
Very nice!
My formula: Soaker: 165g rye
My formula:
Soaker: 165g rye + 175g water. Firm starter: 65 g starter 100%hydration + 26g water + 74g bread flour Let this sit out over night.
Final dough: Firm starter + soaker + 260g bread flour + 11g salt + 150g water + 60g toasted sunflower seeds.
My starter is approx 10% rye and the rest white flour. The Swedish bread flour is 12% protein, this is somewhat similar to american AP flour right? I suppose this is why I end up with a very slack dough. Today I even increased the hydration and added about 180g water instead of 150 in the final dough.
I let the dough bulk ferment for about 3 hours doing about 4-5 s&f during that time. I then shape and proof for approx 90 minutes and bake 40-45 min. Although I think todays batch was somewhat under baked, made lots of mistakes today!
Thanks, Kuret!