A: | 35g sourdough starter |
35g flour | |
35g whole wheat flour | |
70g water at 70F | |
B: | 35g wheat berries |
C: | 250g wheat berries, ground into flour |
115g wheat berries, cracked | |
10g malted barley, ground into flour | |
85g sunflower seeds | |
75g flax seeds | |
20g sesame seeds | |
15g chia seeds | |
9g salt, ground fine | |
330g water at 90F | |
D: | 1/4C rolled oats |
1. | Combine (A) in small bowl, cover, and develop lavain for 4-5 hours. |
2. | Soak (B) in water for 90 minutes. |
3. | Combine (C) in large bowl, knead to combine, cover, and allow to autolyse for 90 minutes. |
4. | Combine (A, B, C), knead 5 minutes to combine, allow to rest 30 minutes, knead again 3 minutes, then allow 2 1/2 hours bulk ferment. |
5. | Place in heavily buttered square pan and top with (D). Place in dutch oven with a bit of water, covered, and bake 500F for 25 minutes. Uncover, reduce heat to 400F, and bake 25 minutes more. |
Servings: 24
$Id: vollkornbrot,v 1.1 2021/03/19 21:34:05 deaven Exp $
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