Cracked Grain Mill Loaf

 

 

 

Sourdough Loaf with cracked Rye, Wheat and seeds

This recipe was started in the afternoon at 1:00 pm :

v                    1 cup boiling water – 8 oz

v                    1 cup of mixed cracked wheat and rye – 6 oz

v                    1 Tablespoon Malt syrup - .8 oz

v                    1 Tablespoon Dill seeds -.4 oz

v                    1 Tablespoon Mustard seeds - .4 oz

v                    ¼ cup flax seeds – 1.5 oz

v                    ¼ cup sunflower seeds or mixed seeds/trail mix – 1.5 oz

 

Add the 6 oz of mixed cracked Rye and Wheat grains to a cup of boiling water. Let the grains boil for one minute and take the pan off the burner. Stir in all of the different seeds and malt syrup and let cool for 20 minutes. Set aside (Alternately you can use about 3.8 oz of any mixture of seeds you prefer).

 

 

To a dough mixer add:

v                    2 cups vigorous sourdough starter @ 166% hydration – 18 oz

v                    1 cup water -8 oz

v                    1 Tablespoons Oil - .5 oz

v                    Add all of the cracked grain/seed mixure

v                    5 ½ cups of bread flour – 24.8 oz

v                    ½ cup whole wheat flour – 2.1 oz

v                    4 teaspoons salt - .8 oz – add after autolyse

Process this in the mixer for two to three minutes then let the dough autolyse for 20 minutes. Add salt and then allow the dough to bulk ferment for about 6 hours. During bulk ferment, fold the dough every 1 ½  to 2 hours(4 or 5 times).  

When bulk ferment is done, press down dough and transfer it to a lightly floured surface using rye flour. Knead the dough just enough to gather it into a ball. Divide the dough into two pieces and shape the loaves of bread. Place dough into floured or lined baskets, cover with a plastic bag and refrigerate overnight.

 

 Next morning, take loaves out of the refrigerator (stagger the loaves about 30 minutes apart ) and let dough warm up and proof. Since this bread is filled with seeds, it can take the dough longer to proof (expect it to take 2- 3 hours).

 

When the dough is ready and feels bubbly and  springy but not saggy, then, taking the first loaf sprinkle the top (actually the bottom) with semolina or rye flour and turn the dough out onto a peel or flat baking sheet. Then slash the dough while still on the peel, slide into the hot preheated 450 degree oven onto a hot baking stone, spray the dough once with water quickly, and then cover with a roasting lid which has also been preheated in the oven.

 

Bake for 20 minutes. After 20 minutes, take off the roasting lid and turn down the oven to 400 degrees. Continue baking for 10 -15 more minutes, turning the loaf once for even browning. For the next loaf, turn the oven back up to 450 degrees and put the roasting lid back in to preheat for five minutes or  until the loaf is ready to go in. Bake the same as the first loaf.  This bread will not expand as much as a white loaf would, it will be a bit denser because of the weight of the seeds. Cool completely. Enjoy! This bread is excellent for deli type sandwiches.

 

 

Ingredient

Volume                2 Loaves

Standard              2 Loaves

Metric                  2 Loaves

Bakers %

Seed Mixture Add together:

 

 

 

 

Boiling water

1 cup

8 oz

226 g

20.2 %

Cracked Wheat and Rye

1 cup

6 oz

170 g

15.1 %

Seeds

¾ cup

3.8 oz

107 g

9.6 %

Malt Syrup

1 Tablespoon

.8 oz

22 g

2 %

Mix together in mixer:

 

 

 

 

Sourdough Starter

2 cups

18 oz

510 g

46.1 %

Water

1 cup

8 oz

226 g

20.2 %

Seed Mixture

All

All

All

 

Oil

1 TBSP

.5 oz

14 g

1.3 %

Whole Wheat Flour

½    cup

2.1 oz

59 g

5.3 %

Bread Flour

5 ½  cups

24.8 oz

701 g

58.5 %

Salt (add after autolyse)

4 teasp

.8 oz

22 g

1.9 %

Total Dough Weight

4 lb 8.8 oz

4 lb 8.8 oz

2062 g

172.1%

Total Flour Weight

2 lb 10.3 oz

2 lb 10.3 oz

1198 g

100.0 %

Total Water Weight (hydration)

1 lb 11 oz

1 lb 11 oz

778.9 g

65.0%