Mini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock

The last bread we are making for Thanksgiving is Mini’s Rye Bread at 100% hydration sans Chia seeds but adding a Munich Dopplebock, some soaker water, flax seed and yeast water to the mix and deleting the gargantuan pine nuts she found in Chili.  Her bake is found here:

Mini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration

Her times were much faster than mine when it came to development and final proof and I added an hour to each of them and it probably could have been more.  My beer and soaker water was 38 F. The one procedure change was to retard the levain for more than 24 hours in the fridge after the 3rd feeding and then letting it come to room temperature.

We used a regular loaf pan for this bread since we don’t have one thin tall and long like Mini does.  No worries we just have a wide short not nearly as long loaf in the end.  Our baking time was 1 hour and 15 minutes instead of an hour.  Our mini oven only goes in 25 degree increments so we had to bake at 350 F instead of 365 F like she did.  We baked it to 202 F on the inside.

The bread browned up OK and the crust was very hard when it came out of the oven.  !8 hours later, being wrapped on plastic wrap after it cooled the crust has gone softer but still substantial and we ho[e it goes even ,more soft over the next 24 – 30 hours before we slice it.   So have to wait on the crumb shot another day.

This loaf smelled great baking with the aromatic seeds predominating.  We are finishing up making some red and white malt using rye and barley and hope to get around making some SD crackers using rye for one and whole wheat for the other.

White Chicken Green Chili and a smoked pork and cheddar melt sandwich with this bread for lunch.

The crumb came out moist and open or a bread of this kind.   The crumb did soften as the moisture redistributed but was still not nearly as soft as a pumpernickel.  Baking this to 202 F might have bee too high but it still sliced well.  The walnut taste came though well which was an unusual taste for a bread like this.  Perfect for the holidays and putting cheese and meat snacks on.

Formula

The Double T - Grilled Tuna and Talapia

The kind of fall we get in Gilbert, AZ - red and green leat lettuce!