Rye Spelt with Toasted Pumpkin Seed and Flaxseed
My parents are visiting this week, and my mom likes rye bread. I made this once before with good success using a LAS. I've been able to keep my "sour" raisin yeast water going and refreshed so I decided to make this loaf using that instead of the LAS. The concept being the sour yeast water provides the leavening and acidity that a rye needs without using a traditional sourdough starter. Similar concept to a LAS without having to take 2-3 days to make one. The method uses a 2 stage levain build with the rye followed by a final proof after the spelt and soaker is mixed in. The 1st levain build is at 120% hydration to promote microbial activity. The 2nd build is at 80% hydration (brings total down to 100% hydration).
Really happy with how this turned out! Bread has a reasonably open crumb and has noticeable chocolate overtones, which I find ironic considering there is no sugar or cocao in the formula.
150g Dark Rye (Bob's Red Mill) or Medium Rye (KAF)
180g Sour Raisin Yeast Water (or LAS)
150g Whole Rye (coarse milled on Mockmill at +5 units open from stones just touching)
120g Sour Raisin Yeast Water (or LAS)
25g Toasted Pumpkin Seeds
25g Brown Flaxseed
25g Boiling Water
200g Whole Spelt Flour (fresh milled)
10-40g Bassinage Water
10g Sea Salt
1) Combine ingredients for Levain 1 and ferment for 8-9 hours at 80-82 deg F. Watch for the islands described here.
2) Combine all of Levain 1 with ingredients for Levain 2 and ferment for 3-4 hours at 80-82 deg F. Watch for the islands.
3) At least 1 hour before final mix, prepare the soaker by toasting pumpkin seeds until lightly browned (I used frying pan on medium heat for 5-10 minutes) and combining flaxseed with boiling water in a covered bowl. After 15-20 minutes, stir toasted pumpkin seeds into the flaxseed soaker and re-cover to maintain moisture.
4) Once Levain 2 is ripe, stir in spelt flour, soaker, salt, and final dough water. (I used my hands with food service gloves to minimize sticking)
5) Add bassinage water 10g at a time squeeze/fold the water into the dough. Once incorporated, perform bowl folding/kneading until it is absorbed by the flour.
6) Repeat step 5 until the dough gets mildly sticky when folding/kneading. The dough should be soft and pliable. It should not be a stiff cookie dough consistency. Add more water if too stiff.
7) When desired consistency is met, gently press dough into a greased bread pan and flatten top with moist hand (or spatula).
8) Final proof at 80-82 deg F until the first pin holes are seen (Final proof for this loaf was about 3 hours).
9) Preheat oven to 460 deg for 1 hour. Place pan on middle oven rack with steam.
10) Bake at 460 deg (1 min); 400 deg (19 min); vent oven; 400 deg (10 min); remove loaf from pan and place directly on rack; bake 375 (5-10 minutes)
11) Internal temp above 205 deg.