Sourdough Seed Bread

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Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    27

    loaves at 1.5 lb each

Appears in

This is Another Delicious Grain Bread, quite different from the preceding one. The sunflower seeds and sesame seeds are toasted for 5 or 6 minutes at 380°F prior to the mix, and they add a nuttiness to the flavor profile. The flax provides taste, color, and, not insignificantly, nutrition. This version is naturally leavened and favors an overnight fermentation. It can, however, be baked the day it is mixed, in which case a couple of hours or so of final proofing at room temperature will be required. Alternatively, up to 1 percent or so of baker’s yeast can be added to the dough; this will speed up fermentation and bring the bread from the oven much more quickly, but slightly at the expense of the fullest flavor, which is best developed in this bread through natural leavening and long fermentation.

Pre-Fermented Flour: 15%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 18.4 lb 9.2 kg 1 lb, 13.4 oz 92 %
Whole-Rye Flour 1.6 lb .8 kg 2.6 oz 8 %
Sunflower Seeds, Toasted 2.4 lb 1.2 kg 3.8 oz 12 %
Sesame Seeds, Toasted 1.2 lb .6 kg 1.9 oz 6 %
Flaxseeds 1.4 lb .7 kg 2.2 oz 7 %
Water 15 lb 7.5 kg 1 lb, 8 oz 75 %
Salt .46 lb .23 kg .7 oz 2.3 %
Total Yield 40.46 lb 20.23 kg 4 lb, .6 oz 202.3 %

Liquid-Levain Build

Bread Flour 3 lb 1.5 kg 4.8 oz (1⅛ cups) 100 %
Water 3.76 lb 1.88 kg 6 oz (¾ cup) 125 %
Mature Culture (Liquid) .6 lb .3 kg 1 oz (2 T) 20 %
Total 7.36 lb 3.68 kg 11.8 oz

Soaker

Flaxseeds 1.4 lb .7 kg 2.2 oz ( cup) 100 %
Water 4.2 lb 2.1 kg 6.7 oz (¾ cup) 300 %
Total 5.6 lb 2.8 kg 8.9 oz

Final Dough

Bread Flour 15.4 lb 7.7 kg 1 lb, 8.6 oz (5⅝ cups)
Whole-Rye Flour 1.6 lb .8 kg 2.6 oz ( cup)
Sunflower Seeds, Toasted (See HeadNote) 2.4 lb 1.2 kg 3.8 oz ( cup)
Sesame Seeds, Toasted (See HeadNote) 1.2 lb .6 kg 1.9 oz ( cup)
Water 7.04 lb 3.52 kg 11.3 oz (1⅜ cups)
Salt .46 lb .23 kg .7 oz (1 T + ½ tsp)
Soaker 5.6 lb 2.8 kg 8.9 oz (all of above)
Liquid Levain 6.76 lb 3.38 kg 10.8 oz (all less 2 T)
Total 40.46 lb 20.23 kg 4 lb, .6 oz

Method

  1. Liquid Levain: Make the final build 12 to 16 hours before the final mix and let stand in a covered container at about 70°F.
  2. Soaker: Make a cold soaker with the flaxseeds and water at the time the last levain build is made. Cover with plastic and let stand.
  3. Mixing: Add all the ingredients to the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes, adjusting the hydration as necessary. Mix on second speed for another 3 minutes or so. The dough should have a moderate gluten development. Desired dough temperature: 76°F.
  4. Bulk Fermentation: 2½ hours.
  5. Folding: Fold once after 1¼ hours or, if the dough seems to need more strength, fold twice at 50-minute intervals.
  6. Dividing and Shaping: Divide the dough into 1.5-pound pieces; shape round or oblong. Alternatively, pan loaves can be made. These too can be retarded overnight, but they will most likely require some floor time (that is, time to warm up a bit at room temperature) before they bake, since the metal pans get quite cold once refrigerated and this slows the bread’s rise.
  7. Final Fermentation: Up to 8 hours at 50°F, or up to 18 hours at 42°F.
  8. Baking: With normal steam, 460°F for 40 to 45 minutes.