It wasn’t long ago that Yippee sent me an Oriental Pullman Pan. I immediately put it to good use making a fine rye bread here 100% WG Rye & Wheat Sprouted YW/SD w/ Walnuts, Prunes, Cranberries & Sunflower that Michael Wilson liked. Michael got to taste it when he visited LA a couple of weeks ago. It is nice to have a fellow Fresh Lofian get to try some your bread - especially one like that one.
This bread is similar to Lucy’s previous attempt but has less rye and no red malt or cranberries, but does have fresh mangos in place of some of the prunes. rehydrated onions and aromatic seeds. We used potato water for the liquid in place of the Black Butte Porter, cut the BMS in half but put some molasses in its place and added some espresso powder to the cocoa to make up for the loss of color due to the omitted porter and red malt.
You can see everything in the mix except the espresso, cocoa, walnuts and sunflower seeds.
We made a few changes to the process as well. Instead of making separate YW and SD Bran levains we made a SD bran levain and used YW for the liquid for it. The levain was 13% preferment flour instead of the previous 19% and instead of 21 hour retarded we went with a 1 ½ hour one while I was at out an about.
The last thing to go in was the sunflower seeds.
We had planned on making a square loaf using the lid of the Pullman but, while out and about, it rose over the rim in the fridge so, after docking with a toothpick. I mounded it up with a wet spatula into a domed top. We baked it at 450 F for 15 minutes with steam and the turned the oven down to 425 F for another 15 minutes of steam then turned the oven down to 350 F for another half hour of baking;
Then the bread came out of the pan to brown and dry the sides for 5 more minutes of baking till it hit 205 F on the inside. The 100% hydration levin was made with the bran sifted from the whole rye and wheat and some of the high extraction remainder. It was a one stage affair but was stirred at the 4 and 8 hour mark. We retarded the levain for 10 hours overnight after it doubled after the 2nd stirring.
Since 40% of the flour was whole and sprouted wheat, we did do some slap and folds and stretch and folds to get the gluten there was a bit developed and the massive add ins incorporated but it was still a sticky and sloppy mess at 85% hydration overall. We messed with it 6 times a at 20 minute intervals until we dumped it in the pan for final rising.
It didn’t spring much in the oven but it didn’t collapse either – always a good sign with rye breads. We have hopes the YW worked its crumb magic to open it up even with all the add ins. It smelled terrific as it baked the other benefit of using dried onions an aromatic seeds in your rye bread mix.
Cousin Jay is coming over for Father’s Day Sunday brunch so that will be the perfect time to slic it and see what it looks and tastes like.
The bread sliced easily in 1/4" slices. The crumb was open, soft and moist. The taste was outstanding. Nutty, seedy and earthy with a hint of sweetness every now and again and a fine aroma The YW kept the sour at bay. A very nice bread all in all - just plain delicious. Wonderful toasted with cream cheese. This bread could make you give up bagels.
Single stage whole grain rye and wheat 20% extraction bran levain – 13% pre-fermented flour, 13% YW- 100% hydration total
30 % Whole rye, 10% whole red wheat, 10% whole white wheat, 30 % sprouted rye, 10% sprouted red wheat, 10% sprouted white wheat
72% Potato water – 85% hydration total with the YW in the levain
22% each, walnuts and sunflower seeds
15% fresh Mango, 7% prunes
2% each; Barley malt syrup, molasses, instant espresso coffee, cocoa, rehydrated dried onion, aromatic seeds (caraway and coriander)
Have get a salad in there somewhere with that grilled Shrimp Kabob Dinner