I've decided to work on dense seeded rye breads this winter. This is my first attempt. The recipe is fairly straight forward - it's a blend of high extraction (I used whole) spelt and whole rye flours with a large number of sprouted rye berries. It includes sunflower, pumpkin, flax and sesame seeds. It calls for un-hulled sesame seeds which I didn't have so I used hulled. For liquids it uses buttermilk, dark malt and dark beer (I used Guinness) and water of course.
Here are the results:
I ended up having a bit more dough than could fill my two pans. I should have made a third smaller pan as they proofed beyond the pan's capacity.
In the last 15 minutes of baking I felt the top was too pale so I put the oven onto convection mode and it browned up the top well. I'll do that again in the future - and probably a bit earlier in the bake.
After baking I let them come to room temperature and wrapped them in cling wrap for 24 hours (thanks Mini!). I opened the first a few hours ago. The crust is still dry and the inside has a moist wet sheen to it. Not too much, but noticeable and I wouldn't want more moisture in it.
Aroma, taste, mouthfeel, etc. All good. This is a good loaf thin cut, toasted and buttered. When not toasted it's a just a bit more wet in the chew than I'd like but still pleasant. In fact, good. But I'd like it a tiny bit drier.
What I'd like to know is how to make this a bit drier? Should I reduce the water or perhaps the large quantity of flax seeds? My experience with flax is that when wet they create a bit of a viscous "goop" if you know what I mean. Maybe they've caused the bread to retain more water during the baking process given their volume? There's 27% whole flax and 13% course ground. I'd appreciate any feedback.
This last picture may give you a sense of the moisture in the loaf:
Thanks - frank!