Hamelman's 5 grain with rye sour

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Elsasquerino on 1 Aug 2017 at 12:34

I have lots of packets of seeds and grains kicking around so I thought it was time to get using them. As usual the ideal recipe was found in a list of blog entries by our own DMSnyder I keep bookmarked. 

http://weightloss-slim.fit/node/16957/5grain-sourdough-rye-sourdough-hamelman039s%3C/a%3E%3C/p%3E%3Cp%3EI didn't have exactly what was called for in the soaker, actually I lie, I did but fancied making my own blend. So ended up with, sunflower seeds, quinoa, rye flakes and pumpernickel flour, pinhead oats and golden flax. Pretty close to the original but not exact.

I scaled the recipe down to suit just one loaf as I had another multigrain loaf on the go for comparison (Reinharts multigrain bread extrordinaire) but this one won the contest in my opinion.

Rye sour:

113g rye flour

96g water

6g starter

Soaker: 

41g flax

41g cracked rye

34g sunflower seeds

34g oats

187g boiling water

10g salt

Final dough:

340g bread flour

150g water

2.5g yeast

7.5g honey

Soaker

208g rye sour

Tastes delicious, really really good. It is a special loaf that everyone should try.

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Lechem on 2 Aug 2017 at 05:26

Looks delicious!

Loving that crust and crumb.

It's remarkable isn't it! It must be the little pep from the instant yeast but I'm so tempted to try it without and use an overnight cold fermentation. Next time I'll cross my fingers and risk it. Thanks for your kind words.

I have never tried this Hamelman's recipe, but the loaf looks so good from outside and inside. I like the porosity of the crumb and the taste must be simply great with the combination of rye sour.

Well done and happy baking!

Joze

When I first made this bread, I thought it was good but not that remarkable. The second time, I left out the commercial yeast and did an overnight cold retardation. It was like a different bread - maybe the best tasting I've ever had. 

Try it.

David