A generous addition of freshly roasted sunflower seeds adds a pronounced nutty aroma to the loaf.
80g cracked wheat or spelt
50g cracked rye
50g soy grits
50g rolled oats
50g rye flour
20g flax (whole or ground)
A tiny pea sized ball of fresh yeast. (or a few grains of dry yeast)
Select an appropriate sized container with a lid, preferable with straight sides.
Dissolve the yeast in the warm water and stir the grains in.
Target temperature 26c, leave at room temp., for one hour, then place in the refrigerator for 8 to 12 hours.
Remove from the refrigerator about one hour before dough mixing time.
300g White flour type 550 (or north american AP, or strong bread flour as you wish)
200g Whole wheat flour (spelt flour would be an interesting alternative)
24g fresh bakers yeast (or the appropriate equivalent of dry yeast)
Next with the machine in slow gear, add the grain soaker in segments. This will soften up the dough, to avoid tearing, be gentle, use a slow gear, this will probably require 3 or 4 minutes to fully incorporate.
At this point give the dough a good feel, it should ideally have a slightly soft consistency and feel well developed. If it is overly stiff or too slack, carefully adjust as required.
Now add the roasted sunflower preparation and incorporate with a few slow turns of the hook.
Target final dough temp. 22-26c
The final proof could take place in baskets, linen or on a board as i describe here.
With the batch pictured in this post I've carried on as follows;
- 40 min. bulk rest followed by a degasing and an additional 20 min. rest
- divide the dough into loaves or buns as desired, round firmly, cover&rest for 10min.
- sift a fine even bed of flour on a proofing board, or table
- mold the dough pieces into a long shape, give a good tension stretch at the end, idealy the loaves should finish up with a slightly tacky surface, with little or no flour on them. Butt two loaves together, seam-up and carefully set them, seam-up on the bed of flour, cover with a tea towel and set a timer. It could well be that the this final proof would be 40 min.
- turn the loaves over onto a peel and shoot them, unscored, onto an oven stone, into a 220c oven, inject steam, after 8 min let the steam out, turn the oven down to 200 and give them a good solid bake. approx. 50 min. in total.
To avoid blowouts an ample final proof is in order.