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posted: 1/14/2014 5:30 AM

Sour Seeded Rye Bread

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  • Elliott Papineau's Sour Seeded Rye Bread

       Elliott Papineau's Sour Seeded Rye Bread
    Paul Michna | Staff Photographer

 

Leaven

200 grams bread flour

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200 grams water

20 grams starter

Fermented rye berry

100 grams whole rye berry

10 grams starter

Water

Dough

200 grams whole wheat flour

200 grams rye flour

400 grams bread flour

500 grams water

400 grams leaven

100 grams fermented rye berry

20 grams salt

25 grams sunflower seed

25 grams millet

25 grams pumpkin seed

25 grams flax seeds

Two days before: Make the leaven and ferment the rye berries. First, mix the leaven ingredients together in a large bowl. Let sit at room temperature for 24 hours.

In another bowl, cover rye berries with water and add sourdough starter. Let sit, covered, at room temperature for 24 hours.

One day before: Make the dough. Mix flours, water, leaven, rye berries, salt and seeds together in bowl of a standing mixer with dough hook attachment. Mix until well combined and gluten structure has formed (dough will start to pull away from the sides of the bowl). Place dough in a lightly greased bowl, cover and let dough rise at least 8 hours to overnight.

The day of baking: Divided dough in half, knead lightly to form into two loaves. Place dough into two, 4-by-8 inch loaf pans and let rise in warm place, about 1 hour.

Heat oven to 400 degrees. Bake until crust is golden, 30-40 minutes.

Makes two lovaves.

Inspired by Chad Robertson of Tartine Bakery, San Francisco

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