Hearty Seeded Rye - Saftig Kerniges Roggenbrot (Germany)

Today's bake:  Hearty Seeded Rye -  Saftig Kerniges Roggenbrot (Germany)

Source:  The Rye Baker by Stanley Ginsberg

Notes: 

Error in the book - no flax seeds in baker's percentages section
From - (1) loaf @  TDW:2065gr   Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM
'To - (2) loaves @ TDW:3855gr   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
 

Substitutions: Honey for Syrup

Discussion: This is a wonderful rye bread that is pretty straightforward to make. It consists of sponge, sour and a soaker all started the evening before  and the the main dough on bake day. The crust is crunchy with a nutty, roasted-baked onion flavor and the crumb has a nice sour note and a nice mouthfeel from the softened seeds and coarse rye grains. I really like this bread for snacking and it would go well with soft and hard cheeses, particularly my favorite, goat cheese.

Stanley's full description "The result is a dark, dense loaf with a smoky, slightly sour aroma, a rich, rustic mouth-feel, and a flavor profile that starts sweet and nutty and finishes with a bright, mouth-cleansing sour."

Make again? - Oh ya, definitely.

Changes/Recommendations:  None

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Ratings:

Milling the coarse rye & Sifting the Rye Flour- 80% Extract-Medium

Tony