Sunflower Seed Bread with Rye Sourdough

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    27

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

This is Another Flavorful Whole-Grain Bread, but at the same time it retains a lightness of texture. My preference is to toast the sunflower seeds that go into the dough and to add raw sunflower seeds to the surface of the dough when shaping. The toasted ones in the interior add a nutty quality to the taste. The raw ones on the bread’s surface toast during the bake, furthering the nutty flavor.

Pre-Fermented Flour: 20%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Medium Rye Flour 4 lb 2 kg 6.4 oz 20 %
Bread Flour 12.66 lb 6.33 kg 1 lb, 4.3 oz 63.3 %
Rye Chops 3.34 lb 1.67 kg 5.3 oz 16.7 %
Sunflower Seeds, Toasted 4 lb 2 kg 6.4 oz 20 %
Water 16 lb 8 kg 1 lb, 9.6 oz 80 %
Malt Syrup .3 lb .15 kg .5 oz 1.5 %
Salt .42 lb .21 kg .7 oz 2.1 %
Yeast .3 lb, fresh .15 kg, fresh .16 oz, instant dry 1.5 %
Total Yield 41.02 lb 20.51 kg 4 lb, 1.4 oz 205.1 %

Sourdough

Medium Rye Flour 4 lb 2 kg 6.4 oz (1⅝ cups) 100 %
Water 3.2 lb 1.6 kg 5.1 oz ( cup) 80 %
Mature Sourdough Culture .2 lb .1 kg .3 oz (1 T) 5 %
Total 7.4 lb 3.7 kg 11.8 oz

Soaker

Rye Chops 3.34 lb 1.67 kg 5.3 oz (1⅛ cups) 100 %
Water 3.34 lb 1.67 kg 5.3 oz ( cup) 100 %
Total 6.68 lb 3.34 kg 10.6 oz

Final Dough

Bread Flour 12.66 lb 6.33 kg 1 lb, 4.3 oz (4⅝ cups)
Sunflower Seeds, Toasted 4 lb 2 kg 6.4 oz (1⅜ cups)
Water 9.46 lb 4.73 kg 15.2 oz (2 cups)
Salt .42 lb .21 kg .7 oz ( tsp)
Yeast .3 lb, fresh .15 kg, fresh .16 oz, instant dry ( tsp)
Malt Syrup .3 lb .15 kg .5 oz (2 tsp)
Soaker 6.68 lb 3.34 kg 10.6 oz (all of above)
Sourdough 7.2 lb 3.6 kg 11.5 oz (all of above minus 1 T)
Total 41.02 lb 20.51 kg 4 lb, 1.4 oz

Method

  1. SOURDOUGH: Prepare the sourdough and ripen it for 14 to 16 hours at 70°F.
  2. SOAKER: Stir the rye chops into the water and cover with plastic. Prepare at the same time the sourdough is made. Cracked rye can be substituted, in which case boiling water should be used. Some or all of the dough’s salt can be added to inhibit enzymatic activity.
  3. MIXING: Add all the ingredients to the mixing bowl, including the toasted sunflower seeds. In a spiral mixer, mix for 3 minutes on first speed, checking the hydration once the ingredients are incorporated. The dough should be moderately loose and somewhat sticky. Turn the mixer to second speed and mix for about 3 more minutes. The dough should have some “muscle” when tugged, and should offer resistance to the tug. Desired dough temperature: 78°F.
  4. BULK FERMENTATION: 1 hour, with no folds.
  5. DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces; shape round or oblong.
  6. FINAL FERMENTATION: 50 to 60 minutes at 80°F.
  7. BAKING: With normal steam, 460°F for 15 minutes, then lower the oven temperature to 440°F and bake for about 30 minutes. If the loaves are coloring too quickly due to the malt syrup, either lower the oven temperature another 10°F or finish the bake on sheet pans to protect the bottom of the bread from excess coloring.