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Toasted Sunflower Seed and Pumpkin Seed Bread with Rye Sourdough

Adapted by David A. Wolfe www.hearthbaked.tunes.com Overall Formula Weight 6.4 oz 20.3 oz 5.3 oz 3.2 oz 3.2 oz 25.6 oz 0.5 oz 0.7 oz 0.5 oz Bakers Percent 20 63.3 16.7 10 10 80 1.5 2.1 1.5

Whole Rye Flour Bread Flour Rye Chops Sunflower Seeds, toasted Pumpkin Seeds, toasted Water Malt syrup Salt Yeast Sourdough

Whole Rye Flour Water Sourdough Rye Culture Soaker

Weight 6.4 oz 5.1 oz 0.3 oz

1 5/8 Cup 5/8 Cup 1 Tbs

Bakers Percent 100 80 5

Rye Chops Water

Weight 5.3 oz 5.3 oz

1 1/8 Cup 5/8 Cup

Bakers Percent 100 80

Bread Flour Sunflower Seeds, toasted Pumpkin Seeds, toasted Water Salt Yeast Malt syrup Soaker Sourdough

Weight 20.3 oz 3.2 oz 3.2 oz 25.6 oz 0.7 oz 0.16 oz 0.5 oz 10.6 oz 11.5 oz

4 5/8 Cup ! Cup ! Cup 2 Cups 3.5 tsp 1.5 tsp 2 tsp (All of above) (All of above)

Sourdough: Prepare the sourdough and allow to ripen for 14-16 hours at 70 degrees. Soaker: Stir the rye chops into the water and cover with plastic. If rye chops can not be found cracked rye can be used, but boiling water must be used if cracked re is used. (prepare at the same time as the sourdough). Seeds: Toast the sunflower seeds and pumpkin seeds in a saut pan on medium heat until very fragrant and browned. Once the bread is shaped, the top of the loaves will be dusted with raw sunflower seeds and pumpkin seeds. (they will be toasted during the bake). Mixing: Add all the ingredients into the mixing bowl, including the toasted sunflower seeds and toasted pumpkin seeds. In a spiral mixer, mix for three minutes on first speed. The dough should be moderately loose. Mix on second speed for three minutes. Desired dough temperature 78 degrees. Bulk Fermentation: 1 hour, no folding Dividing and Shaping: Divide in half, shape round or oblong. Nice loaves can also be made. Final Fermentation: 50 to 60 minutes Baking: With normal steam, bake 460 degrees for 15 minutes. Then lower the oven to 440 degrees for 30 minutes. This is due to the use of malt syrup. The oven can be lowered by 10-15 degrees to prevent burning.

Formula Notes: Rye chops are simply rye berries that are broken into smaller pieces (5-6 pieces per berry. Cracked rye is halved rye berries (big chops). Honey can be used in place of malt syrup. But I recommend the use of malt syrup in this bread. The blog post for this recipe can be found here: http://www.hearthbakedtunes.com/2012/10/sourdough-rye-with-toasted-sunflower.html Any questions feel free to contact me at davidavramwolfe@gmail.com

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