July 7, 2021 - 6:26pm
Sunflower Seeds & Rye Sourdough
Sunflower seeds are probably one of my favorite ingredient when i wanna bake. I think the flavour and the aroma of the toasted and soaked seeds combine so well in a loaf like this, with a big amount of rye sourdough and rye flour. This time I made this bread using Medium Rye Flour from Ardent Mills. If anyone is interested about this bread, please let me know.
Abel Sierra, Mexico City.
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Beautiful bread, very nice crumb with lots of seeds!
I am just curious, is rye bread popular in Mexico?
Not at all, it's only for very few people.
You toast and soak the sunflower seeds? I haven't thought about them soaking up much.
Yes, first toast in the oven or even in the saucepan. Once toasted, add cool water to stop the cooking process. It enhances the aroma and the flavour. Any toasted seed tastes better than a raw seed.
Abel I'd love to know your process for making this lovely loaf.
Benny
Hi Benito, it's explained down under.
For 3 pieces of 1000 GR each (20cm x 10cm x 10cm tins)
Rye Sourdough (10-14 hours at room temperature): 10 gr starter + 250 gr warm water + 250 gr medium rye flour
Wholewheat sourdough (10-14 hours at room temperature): 10 gr starter + 200 gr warm water + 200 gr wholewheat flour.
Soaker: 500 gr toasted sunflower seeds + 200 ml cool water
Final dough: 520 ml hot water (50ºC-60ºC more or less), 24 gr salt, 200 gr wholewheat flour, 630 gr medium ryeflour. Optional, 7 gr of fresh yeast
Mix 5 minutes in slow speed and 5 minutes in high speed. Add the soaked sunflower seeds at the end of the mixing time. Temperature of the dough should be around 29-30ºC.
Let the dough rest during 45 minutes. Then divide in 1 kilo pieces, shape a cylinder and place inside a greased tin (20x10x10 cm).
Final proof will be around 1h30m if we don’t use yeast, and around 1 hour if we use yeast.
Bake around 1h to 1h15m. First 10 minutes at 240ºC with steam, then release the steam and reduce temperature to 200ºC. Bread will be OK when internal temperature is around 95ºC.
Thank you Abel.
Benny
Abel, thank you for the recipe; I plan to give this a try. I'm just wondering about your water temperature of 50-60C for the final dough. This seems pretty warm!
Surely you will end up with a dough temp much higher than 29-30C? Unless your levains are chilled or you are doing some kind of hot autolyse/soak?
Lance
Temperature of the water must be around 50-60ºC, because you want that the final dough of the dough gets 29-30ºC. Mixing process in rye doughs is short and slow, so there's no friction almost. So that's the reason because you require warm-hot water.
OK - thanks Abel, I'll give it a try!
Lance
Made at the weekend. A few tweaks:
Turned out OK - a bit flat on top - maybe slightly o/p? And next time I would put a bit more in the tins - I used 800g in 1.5l tins.
Thanks for a great recipe, Abel!
Lance
WOW! Looks wonderful!