Whole Wheat Desem with Quinoa, Barley Flour and Toasted Onions
Now that I finally made the famous Phil's 100% Whole Wheat Desem bread I figured it was time to push the envelope and put my own twist on it. I love onions so I added some toasted onions and figured I would try to mix up the flour a bit by adding a small percentage of Quinoa and Barley flour. Both of these flours impart a nice nutty flavor to the dough along with the toasted wheat germ I also added. I also added some dehydrated onions since I ran out of the toasted onions and wanted to make sure I used enough in the recipe. Just for the hell of it I added some pistachio oil to make it even more nutty tasting.
I refreshed my whole wheat starter I built for the last bake of 100% Whole Wheat Desem bread and the next day away we went with mixing the final dough.
Please see Phil's original recipe for his formula for 100% Whole Wheat and his original procedures here http://www.thefreshloaf.com/node/27999/honest-bread-100-wholewheat-desem-bread-and-some-country-bread.
Ingredients
243 grams (refreshed) Desem Starter
650 grams Whole Wheat (KAF 100% Organic)
130 grams Quinoa Flour
119 grams Barley Flour
20 grams Roasted Wheat Germ
838 grams Water (90 degrees F.)
20 grams Sea Salt (or table salt)
11 grams Toasted Onions
4 grams Dehydrated Onions (I ran out of the toasted so used this instead)
11 grams Pistachio Oil (you can omit if desired or use any nut oil or olive oil)
Procedure
Like the last bake I decided to change his procedures by using my Bosche Mixer as follows:
I mixed the flours and wheat germ together with all the water except for 50 grams and let them autolyes for 1 hour. I added the dried toasted onions to the remaining 50 grams of water. After an hour I added the levain and the water with onions, pistachio oil and salt and mixed on speed #1 for 1 minute and #2 for 4 minutes. I then did a stretch and fold, rested the dough uncovered for 10 minutes. I then did another stretch and fold, covered the dough and let it rest for 10 minutes. I did one more stretch and fold and put it in a lightly oiled bowl for 1.5 hours. I then put it in the fridge overnight.
The next day I let the dough sit out at room temperature for 1.5 hours. After 1.5 hours I formed it into loaves and put them in floured bannetons and let them rise covered for 2 hours. Score the loaves as desired and prepare your oven for baking with steam.
I then baked on my oven stone with steam at 450 degrees until both loaves were golden brown and reached an internal temperature of 200 - 210 degrees F.
The bread had a great nutty flavor and you can taste the barley and quinoa flours for sure along with the onions. The crumb was nice and moist and open with a nice dark medium hard crust.
Comments
a nice combination of ingredients. They look good on the outside but I miss your T-Rex scoring :-) Glad the taste of the quinoa, barly and onions came through. I bought some wheat germ and quinoa but haven't made anything with them yet. So where is the crumb shot? Your breads always look as good on the inside as the outside.
Oops! It must have got lost on the way over from my other blog! Will update when I get home.
Thanks for the comments. Look forward to your recipe using the wheat germ.
on Hanseata's SD Wild Rice Bread getting ready for the final 2 S & F's where all the add ins are folded in. I really went overboard with the wild rice, seeds, sprouts and a secret ingredient or two on this one. Chia seeds alone just wasn't cutting it for Hanseata when that's all I put in the croissant dough :-)
Look forward to seeing your revised Wild Rice Bread. I want to make that one as well soon.
I updated my post with the crumb shot. I don't know how I forgot to add it before.
I wasn't expecting to be here right now as we were supposed to be in NC at a wedding so since that trip got cancelled I have to refresh my starters. I think I will make some rolls for hamburgers and hotdogs.....alas I may have to "cheat" and use some yeast...oh the horror! :)
This weekend I will experiment with adding in some cherry balsamic in a sourdough. I am curious to see how it will affect the flavor profile.
Ian
the horrors by not having any yeast in the house :-) I have some pomegranate balsamic in the wild rice bread and just about everything else under the sun. It is resting in the fridge overnight to complete this 3 day process tomorrow.
I just love the soft brown color of your crumb. Nice glossy, open and tender. Just the way this kind of bread should be in my book. I hope to get a similar crumb color on my bake tomorrow but so far have not managed it. There is still hope.
Very nice bake Ian
Thanks DA...let me know if you can taste that pomegranate balsamic in your bread....I'm sure with the 20 other ingredients you have added it may be tough to find it!
Look forwards to seeing your results.
I'm working on the hamburger buns right now....I couldn't use my sourdough starter...but I had to at least make it interesting with some cottage cheese, aguave nectar, whole wheat, rolled oats and olive oil along with some bread flour. I'm going to do an overnight retarding of the dough which usually helps develop the flavor.
Let you know tomorrow night if it's worthy of dressing up a hamburger or hot dog....or maybe some steak.
pomegranate vinegar, probably because of the prunes :-)
Prunes.....that sounds like it's worth a try :)
I'm mixing up a sourdough, durum, multi grain with soaker with some cherry balsamic. I'm using some hickory smoked sea salt but I'm not sure if that really will impart any extra flavor or not.