This is the whole wheat & whole rye bread. I think I made this before. I did bake it in a pan when I made this before but now I decided to make a boule. I do need to work on my slashing because even though it looks okay I think that the cuts could have been a bit smaller.
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You must be busy! What is the dark spiral on this one?
Hi Abbey, the dark spiral is nothing more than poppy seeds. I normally use a mixture of flour and rice flour and flour.
This time I did use some poppy seeds in the banneton. It adds a little more flavor to the taste of the bread plus I also wanted to make a variation instead of making the same recipe over and over again.
I do need to check the Hamelman book for some new recipes of breads I haven't made yet. Regards, Bart.
Hamelman has a bread in his book that is about 40% rye and contains sunflower seeds. I can't remember the name of the recipe, but the amts are for the starter 6.5 oz rye, 5 oz water, and the soaker has 5.3 oz rye and 5 oz water, the dough has 16 oz high gluten flour and 20 oz water (I'm telling you these things just so you can recognize it when you see it). I subsitute pumpkin seeds for the sunflower seeds. The dough is actually very wet, seems like it couldn't possibly come together, but it does and bakes up into a wonderfully moist, flavorful rye. I'm a sucker for experimentation, but I make this one over and over as I can't get over how delicious it is. If you're looking for something new, I highly recommend it.
Thanks for the detailed info Abbey. I will look for it in the Hamelman book!
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