Hello friends! We have rye bread again and sunflower seeds again! Bread of the pioneers, known to many more by Luda's posts from LJ in those distant times when many were just starting;) This is completely rye bread without a gram of wheat flour and with a lot of sunflower seeds, very tasty and uncomplicated. I first baked it a long time ago at the dawn of my hobby for bread, it turned out easy and without problems and inspired me a lot. Therefore, this bread can be safely attributed to the category of those who are easy to handle even beginners.
For the leaven:
165 gr. whole grain rye flour;
135 water;
15 gr. rye starter (yeast).
In the water, stir the leaven, add the flour, mix. It turns out a thick mass, which is just so difficult to mix with a spoon, easier with bare hands)) Roll the ball into a suitable container, tighten with a film, leave for 10-12 hours, preferably at 26-28 degrees. The ball will grow in size, but will still look tight, there will not be any noticeable pores through the walls of the container.
Then in the evening, make a lobe:
220 grams of raw peeled sunflower seeds;
200 gr. water.
Rinse the seeds with water, leave to swell overnight.
For the test:
All leaven;
The whole lobe (water absorbed);
335 gr. whole wheat rye flour;
244 gr. water (it took me almost 150 grams. more, but I leave the original proportions, just know that if the dough is thick and plasticine - add water to a softer and sticky state);
10 gr. salt.
If you have the ability to grind grain to get fresh flour, do it, freshly ground flour is always more fragrant than the lay and very actively manifests itself in the dough.
If you mix in the dough mixer (Ankarsrum me and he does an excellent job with rye dough), then without bothering, you can load everything into the bowl, set the hooks and knead the dough at 2 speeds, if necessary, topping up with water. And if you are alone with the dough and there is only a bowl and your hands, then first stir the sourdough into the water, add the seeds and salt, mix everything as it should, and then add the flour.
Mixing homogeneity, leave the dough to ripen for 1.5-2 hours at 27-30 degrees. I used the proofer Brod & Taylor, in which my dough at a temperature of 30 degrees ripened in 1.5 hours!
Put the dough on a wet table, divide, if you are going to bake ordinary bricks, if you have a big shape, you can not divide.
I did not share and used such a ceramic form from Emile Henry. I previously heated this form and smeared it with wax, which then melted, then I cooled it down. Nothing will stick to this form now!
Form blanks, smoothing them with wet hands almost without pressure. Lay in the form, level the edges and surface with a silicone spatula or plastic spatula.
Sprinkle the surface of the bread with sunflower seeds, lightly press them down with a wet hand, so they almost won't fall off.
Cover and set for 30 minutes at 30 degrees. If you are cooler, then the dough can roam a little more, but it is very active! Mine even managed to ferment a little!
Bake bread without steam in an oven preheated to 230-240 degrees, after 10 minutes lower the temperature to 200 degrees and bake for about 30-40 minutes if you have a large loaf. A smaller loaf will be baked a little faster)
Remove the prepared loaf from the mold, put it on top to cool or cool on the wire rack. It is desirable to cut this bread only in 6-8 hours :)
By the way, everyone who uses it, including myself until recently, wonders: why did the manufacturer make two holes in the bottom of the form? So the secret is revealed! This is not just a form, but a bread-baking mold, bread can be stored in it, and, in order to have a small amount of air in order to avoid mold, we have invented two round holes in the bottom and two in the lid.
The arrangement of the handles on the lid speaks in favor of this version: the manufacturer clearly expected that the lid would not participate in baking, so he made his hands only on it, without supplying the form itself.
Eeeh, what a vendor unclear! The same shape can be perfectly used for tin wheat bread: if you heat the lid, it will help the upper crust to form beautiful and thin.
For the leaven:
165 gr. whole grain rye flour;
135 water;
15 gr. rye starter (yeast).
In the water, stir the leaven, add the flour, mix. It turns out a thick mass, which is just so difficult to mix with a spoon, easier with bare hands)) Roll the ball into a suitable container, tighten with a film, leave for 10-12 hours, preferably at 26-28 degrees. The ball will grow in size, but will still look tight, there will not be any noticeable pores through the walls of the container.
Then in the evening, make a lobe:
220 grams of raw peeled sunflower seeds;
200 gr. water.
Rinse the seeds with water, leave to swell overnight.
For the test:
All leaven;
The whole lobe (water absorbed);
335 gr. whole wheat rye flour;
244 gr. water (it took me almost 150 grams. more, but I leave the original proportions, just know that if the dough is thick and plasticine - add water to a softer and sticky state);
10 gr. salt.
If you have the ability to grind grain to get fresh flour, do it, freshly ground flour is always more fragrant than the lay and very actively manifests itself in the dough.
If you mix in the dough mixer (Ankarsrum me and he does an excellent job with rye dough), then without bothering, you can load everything into the bowl, set the hooks and knead the dough at 2 speeds, if necessary, topping up with water. And if you are alone with the dough and there is only a bowl and your hands, then first stir the sourdough into the water, add the seeds and salt, mix everything as it should, and then add the flour.
Mixing homogeneity, leave the dough to ripen for 1.5-2 hours at 27-30 degrees. I used the proofer Brod & Taylor, in which my dough at a temperature of 30 degrees ripened in 1.5 hours!
Put the dough on a wet table, divide, if you are going to bake ordinary bricks, if you have a big shape, you can not divide.
I did not share and used such a ceramic form from Emile Henry. I previously heated this form and smeared it with wax, which then melted, then I cooled it down. Nothing will stick to this form now!
Form blanks, smoothing them with wet hands almost without pressure. Lay in the form, level the edges and surface with a silicone spatula or plastic spatula.
Sprinkle the surface of the bread with sunflower seeds, lightly press them down with a wet hand, so they almost won't fall off.
Cover and set for 30 minutes at 30 degrees. If you are cooler, then the dough can roam a little more, but it is very active! Mine even managed to ferment a little!
Bake bread without steam in an oven preheated to 230-240 degrees, after 10 minutes lower the temperature to 200 degrees and bake for about 30-40 minutes if you have a large loaf. A smaller loaf will be baked a little faster)
Remove the prepared loaf from the mold, put it on top to cool or cool on the wire rack. It is desirable to cut this bread only in 6-8 hours :)
By the way, everyone who uses it, including myself until recently, wonders: why did the manufacturer make two holes in the bottom of the form? So the secret is revealed! This is not just a form, but a bread-baking mold, bread can be stored in it, and, in order to have a small amount of air in order to avoid mold, we have invented two round holes in the bottom and two in the lid.
The arrangement of the handles on the lid speaks in favor of this version: the manufacturer clearly expected that the lid would not participate in baking, so he made his hands only on it, without supplying the form itself.
Eeeh, what a vendor unclear! The same shape can be perfectly used for tin wheat bread: if you heat the lid, it will help the upper crust to form beautiful and thin.
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