This was made with an overnight grain soaker, heavy on freshly cracked spelt berries, followed by small flake rolled oats, medium rye flour, whole flax and a trace of buckwheat flour.
The dough also contains a generous portion of sunflower seeds, they were roasted in a frying pan on bake day about an hour before the dough was mixed, this allows just enough time for them to cool off.
A ruff breakdown
I consider the soakers dry ingredients to make up 30% of the formula's total 100% flour weight.
In the main dough followed; 30% white wheat flour, 20% ruch flour (dark Swiss wheat flour),10% med. rye flour, 10% wholemeal Spelt flour with grape seed flour addition.
I didn't count on getting a whole lot of lift out of the soaker, so added fresh yeast for leavoning. Salt was 2.2 %. Water?, it felt right.
The dough was machine mixed in a gentle gear, well developed, the roasted seeds were incorporated a minute before shutting the mixer off. final dough temp.20C, bulk rest 1 hour in the cool basement room, was knocked back once.
Immediatly after shaping, the loaves they were rolled in unroasted sunflower seeds (no egg wash or water was used). the final proof was about 40 min.
The loaves( 600gr)were peeled (unscored) directly unto the stone oven deck, given a generous instantaneous blast of steam (which i let out 6 min. later) and baked out for a full 55 min.
The culture in the soaker came nicely forward lending a pronounced but still polite acidity, i was happy with the overall flavour, crust, crumb and keeping quality……the children though went on strike and refused out of principal to eat it….too much to chew.
It was a mistake to introduce them to grainless breads.