Sprouted Rye-Sunflower |
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This recipe started from experimentation with sprouted grains and I surprised myself with how well it turned out. The sprouted rye and sunflower give this bread an exceptional nutty sweetness and a delicate crumb. Let it rest for at least 2 days after baking before cutting into it, giving the rye's crumb time to consolidate nicely. This is a bread dense with flavour that is perfect for spreading lovely golden butter or sweet preserves. If you want to use different spices, check out this post about spices that go well with rye.
Ingredients
(Makes 1 loaf, approx. 1500g or 3 lb, 5 oz) Sponge: Sprouted rye grains (210g, the yield from sprouting 140g of dry rye grains) Sprouted sunflower seeds (225g, the yield from sprouting 140g dry sunflower seeds) Cracked rye (140g) Flax seed (140g) Whole rye flour (100g) Rye sourdough starter (100g) Water (720g) Dough: Whole rye flour (405g) Honey (55g) Fine sea salt (22g) Coriander seed, toasted and finely ground (1 1/2 tsp) Caraway seed, toasted and finely ground (1 1/2 tsp) |
To learn how to sprout your own grains, check out this post.
Day 1: Prepare the sponge
Start in the evening.
In a large bowl, combine the sprouted rye grains, sprouted sunflower seeds, cracked rye, flax seed, flour, sourdough starter, and water. Mix with your hands until fully incorporated. Cover and let it rest overnight (8-10 hours).
Start in the evening.
In a large bowl, combine the sprouted rye grains, sprouted sunflower seeds, cracked rye, flax seed, flour, sourdough starter, and water. Mix with your hands until fully incorporated. Cover and let it rest overnight (8-10 hours).
Day 2: Mixing, Proofing & Baking
Start in the morning. The sponge should be bubbly and fragrant. Transfer the sponge to the mixer bowl along with the flour and mix on low speed with the dough hook attachment. Mix for 2-3 minutes and add the salt, honey, and spices. Mix for another 12 minutes, until the dough is thick and stodgy and fully incorporated. Use a spatula to scrape the sides of the mixer bowl when needed.
Using a spatula or your wetted hands, transfer the mixture into the loaf pan. Leave it to proof for 2-3 hours.
Pre-heat the oven to 425F. This should be done well before baking (45min to one hour of preheating should be enough). When the loaf is done proofing, place it in the oven and lower the temperature to 410F. Bake for 45 minutes. Lower the temperature to 350 and then bake for another 30 minutes, or until the loaf when knocked produces a hollow “thump.” The internal temperature should be 98C.
Start in the morning. The sponge should be bubbly and fragrant. Transfer the sponge to the mixer bowl along with the flour and mix on low speed with the dough hook attachment. Mix for 2-3 minutes and add the salt, honey, and spices. Mix for another 12 minutes, until the dough is thick and stodgy and fully incorporated. Use a spatula to scrape the sides of the mixer bowl when needed.
Using a spatula or your wetted hands, transfer the mixture into the loaf pan. Leave it to proof for 2-3 hours.
Pre-heat the oven to 425F. This should be done well before baking (45min to one hour of preheating should be enough). When the loaf is done proofing, place it in the oven and lower the temperature to 410F. Bake for 45 minutes. Lower the temperature to 350 and then bake for another 30 minutes, or until the loaf when knocked produces a hollow “thump.” The internal temperature should be 98C.
