Zorra from Kochtopf invites all (food) bloggers to bake bread and blog about it. I bake all the bread and rolls for my family: three gentlemen and me.We have some favourite recipes like German Schwarzbrot or Make-ahead buttered poppy seed rolls. We eat a lot of bread every week: Normally we have bread for breakfast and supper and the children take sandwiches to school. For tomorrow I needed some bread and I baked the
Sourdough Seed Bread
I haven’t baked it for a long time, but Fool for Food’s post 20.09.2023 ** reminds me to bake it again. It’s still good.
-==== REZKONV-Recipe – RezkonvSuite v1.2
Title: Sourdough Seed Bread 
Categories: Bread, USA, Sourdough
Yield: 2 Loaves about 850 g
====================== LIQUID-LEVAIN BUILD ======================
150 grams (4,8 oz) bread flour
188 grams (6 oz) water
30 grams (1 oz) mature culture (liquid)
============================ SOAKER ============================
70 grams (2.2 oz) flaxseeds
210 grams (6.7 oz) water
========================== FINAL DOUGH ==========================
770 grams (1 lb. 8.6 oz) bread flour
80 grams (3.8 oz) whole-rye flour
120 grams (3.8 oz) sunflower seeds, toasted (see note)
60 grams (1.9 oz) sesame seeds, toasted (see note)
352 grams (11.3 oz) water
23 grams (0.7 oz) salt
280 grams (8.9 oz) soaker all of above
338 grams (10.8 oz) liquid levain not all of above
============================ SOURCE ============================
*
Jeffrey Hamelman
Bread: A Baker’s Book of Techniques and Recipes
ISBN: 978-0471168577 *
— Edited *RK* 11/02/2004 by
— Ulrike Westphal
1. LIQUID LEVAIN: Make the final build 12 to 16 hours before the
final mix and let stand in a covered container at about 70°F = 21 °C.
2. SOAKER: Make a cold soaker with the flaxseeds and water at the
time the last levain build is made. Cover with plastic and let stand.
3. MIXING: Add all the ingredients to the mixing bowl. In a spiral
mixer, mix on first speed for 3 minutes, adjusting the hydration as
necessary Mix on second speed for another 3 minutes or so. The dough
should have a moderate gluten development. Desired dough
temperature: 76°F= 25 °C.
4. BULK FERMENTATION: 2.5 hours.
5. FOLDING: Fold once after 1.25 hours or, if the dough seems to
need more strength, fold twice at 50 minute intervals.
6. DIVIDING and SHAPING: Divide the dough into 1.5-pound pieces;
shape round or oblong. Alternatively, pan loaves can be made. These
too can be retarded overnight, but they will most likely require
some floor time (that is, time to warm up a bit at room temperature)
before they bake, since the metal pans get quite cold once
refrigerated and this slows the bread’s rise.
7. FINAL FERMENTATION: Up to 8 hours at 50°F = 10 °C, or up to 18
hours at 42°F = 6 °C
8. BAKING: With normal steam, 460°F = 240 °C for 40 to 45 minutes.
Note:
This is another delicious grain bread, quite different from the
preceding one. The sunflower seeds and sesame seeds are toasted for
5 or 6 minutes at 380 °F= 190 °C prior to the mix, and they add a
nuttines to the flavor profile. The flax provides taste, color, and,
not insignificantly nutrition. This version is naturly leavened and
favors an overnight fermentation. lt can, however be baked the day
it is mixed, in which case a couple of hours or so of final proofing
at room temperature will be required. Alternatively, up to 1 percent
or so of baker’s yeast can be added to the dough; this will speed up
fermentation and bring the bread from the oven much more quickly,
but slightly at the expense of the fullest flavor, which is best
developed in this bread through natural leavening and long
fermentation.
=====
*=Affiliate-Link to Amazon
more recipes and entries in English
** 20.09.2023 http://www.foolforfood.de/index.php/2006/09/21/olsaaten_sauerteigbrot no longer available
