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Whole Rye Wheat and Buckwheat Beer Sourdough with Black and White Sesame Seeds

Benito's picture
Benito

Whole Rye Wheat and Buckwheat Beer Sourdough with Black and White Sesame Seeds

This is a bread recipe from a local baker here in Toronto who teaches baking Centennial College, Matthew James Duffy.  I made minor changes to it and put it into the spreadsheet.  This is my first run at this, and probably won’t be the last if it tastes as good as it smell. Based on the cracks on the sides of the loaf I suspect this is under fermented a bit.  We’ll see tomorrow when I slice it, given the amount of rye I suspect it will benefit for at least an overnight rest.

For 9x4x4” pan

Instructions

For the levain:

  1. Mix all the ingredients until well combined in a large bowl which you’ll use to mix the final dough. Cover with a lid. Let rise for about 11-13  hours at 22°C/72°F.  At peak the dome should be just starting to flatten.

 

Mix the Dough:

  1. Mix the flours and salt together.
  2. Put the honey, toasted sesame seeds and cracked buckwheat on top of the flour.
  3. Combine the beer and the water and pour into the cointainer or bowl with the rest of the ingredients. Mix until well combined.

 

Bulk Fermentation:

  1. Bulk ferment the dough for 30 minutes at 26°C/78°F.
  2. No folds are required during the bulk fermentation.
  3. Pre-heat oven at 460°F 

 

Final Shape

  1. Lightly oil or butter your loaf pan unless using a non stick tin.
  2. Using a wet dough scraper or silicone spatula, scoop the dough and place it into the dough tin. While filling the tin, lightly press down on the dough with a dough scraper to prevent any air pockets.
  3. When all of the dough is in the tin, use a wet dough scraper to smooth the top and sides of the dough.
  4. Sprinkle the dough with a good coating of rye or whole wheat flour.
  5. Cover the dough with a clean kitchen towel.

 

Final Proof:

  1. Let rise for 30 minutes at room temperature. You should see the top JUST starting to crack.

 

Baking:

 

  1. Score a straight line or an X pattern in the bread with a wet blade
  2. Bake with steam at 235°C/460°F for 50-60 minutes. Halfway through the baking time vent the steam. The bread is done when the internal temperature reaches 97°C/206°F.
  3. Remove the dough from the tin immediately after baking to prevent the loaf from steaming itself.
  4. Let rest for at least 8 hours before serving (I know it’s hard but do your best!).

My index of bakes.

Comments

HeiHei29er's picture
HeiHei29er

Love that blend of ingredients Benny.  You know my preference for anything buckwheat.  😁

What did you get for an aroma with the levain being longish and relatively low temp?  Just wondering if the wheat or the rye came through more.  Seems like that would favor the wheat, but I’ve never tried that blend at that temp.

Hope the crumb turns out the way you want!

Benito's picture
Benito

The sesame seeds were most prominent in this bake’s aroma.  Then the background I thought that the wheat stood out more than the rye.

Benito's picture
Benito

The crumb is fairly tight, now more than half of the flour is low or no gluten and the sesame seeds are over 40% so I don’t expect an open crumb by any means.  But the crumb along with the side cracks I’d say I under fermented.  I waited until the top started to show some cracks, in fact more so than the recipe called for, but I think I should have allowed more rise and more cracking.  I’ll have a slice at lunch and report back on the flavor.

Benito's picture
Benito

This is a delicious, rustic hearty loaf of bread.  Fortunately it doesn't taste like beer, but it has a whole grain heartiness and lots of sesame flavour that I love.  I'll ferment further next time though and perhaps get a bit more rise.  But I'm really not disappointed in this bake.  Thanks to Matthew for sharing it.

Benny

JonJ's picture
JonJ

Does look delicious, the sesame seeds are very neat and attractive! Have you been doing classes with Matthew?

Benito's picture
Benito

I haven’t done any classes of any sort since medical school, had enough of school from that to keep me away from structured learning situations.  I prefer self learning nowadays 😝

I quite the flavour of this but my partner found a finish of bitterness I didn’t notice that he didn’t like.  Oh well, I might not be making this exactly the same again.  But just thinking about how to change this, I could saccharify buckwheat tangzhong to sweeten this and reduce the bitterness and try again.

Benny

Isand66's picture
Isand66

Maybe the Ale is adding to the bitterness.  I would try a lighter beer maybe something with fruit.  I’ve used a summer ale with oranges that worked well.  Also, even though you feel you under fermented the dough, with this much whole grains and especially rye, over fermentation will cause bitterness.  All and all this looks tasty and I’m sure you will figure out your own fix to make it better.

Benito's picture
Benito

Thanks for the advice Ian, I’m not a beer drinker and chose the beer based on needing a brown ale to make a good malt vinegar.  I’ve wanted to make a malt vinegar from scratch so I could make great grainy mustard and just also try a proper malt vinegar, thus the choice of the ale.  I will try this again, despite my partner not loving it, I quite enjoyed the flavour of it and think it’s worthwhile having another go at it.

naturaleigh's picture
naturaleigh

What an interesting bake!  Looks like you used a mix of sesame seeds too, which I love.  I'll be curious to follow your future tweaks!  This reminds me of a german type of bread that is essentially a bunch of seeds with just enough flour to hold it all together.  Makes killer open-faced PB & J ;-)

It's unfortunate (?) this was not a universal favorite in your house...sometimes it's nice to have a bake all to yourself.

Your baking adventures are inspiring!

Benito's picture
Benito

You are too kind Leigh, thank you.  I would like to make this again, perhaps with a beer that has less bitterness?  But I know that my partner hasn’t liked any of the 100% rye breads I’ve made in the past so I just haven’t baked that many rye breads.  But changing the beer and maybe switching out some of the rye and replacing it with some of the buckwheat and whole wheat might be something I’d consider.  But regardless this should have been fermented more than it was.

Benny