- 5 oz sprouted whole wheat flour
- 3 oz seeds (1 oz each raw golden flax, sesame, and pumpkin)
- 2 oz walnuts
- 4 oz cracked rye
- 1/4 cup vital wheat gluten
- 15 oz water
- 1 tsp instant yeast
- 1 1/4 tsp salt
- 1/2 tsp diastatic malt powder
Combine whole wheat flour and 5 oz water. Mix well and let sit a few hours.
Boil 8 oz water on stove. Add rye and salt. Cook until soft. Let sit a few hours.
Combine poolish, soaker, yeast, and vital wheat gluten. Knead until dough forms. Mix in seeds.
Bulk ferment in covered bowl. Shape loaf and put in Pullman pan.
Preheat oven to 350. Bake for 30 minutes. Take off Pullman lid and bake another 30 minutes.
This loaf might be flatter than the last one. I saw some activity during the six hour bulk ferment but absolutely nothing after shaping the loaf. It had two hours before going in the fridge and about ten hours in the kitchen before I gave up and baked it.
The dough is quite wet and sticky so I wouldn’t think hydration would be an issue but it’s possible the rye grains are sucking up all the water. Typically hydration is represented as a percent of flour but I am not sure that works well for a recipe that contains more seeds/grains than flour. I had roughly 370 grams of dry ingredients and the same amount of water. A Tartine recipe for a sprouted grain bread had 940 grams of liquid to 1575 grams flours and seeds.
Cooking the grains did not entirely eliminate the tough chew.
A couple of thoughts:
– My yeast may be dead.
– Maybe bread made from mashed grains doesn’t rise.
– Boiling the cracked rye may have affected the amount of enzymes and required hydration in ways I don’t yet understand per this thread on The Fresh Loaf.
– Use a little more salt next time.