Sunflower Seed Rye/Wheat Mix Bread
Bread slice with seed kernels clearly visible
HOME->SD->Sunflower Seed Rye/Wheat Mix Bread
A recipe - ? well, not really. It's my standard way of doing bread these days (July 2003) which is more a varied way of applying different parameters to a formula - in this case, 12 % sunflower seeds and subtracting that weight from the total dough weight. DickA at r.f.s posted a "Suggested form for reporting personal results" and I used the last sunflower seed bread I did to fill in the blanks and see how that works - judgment is still out. To have the information structured in some consistent fashion across different procedures may be a good idea.

If you have a mature rye starter handy, you sure could do the bread with that as well. No need to go through the starter hunting and Detmold 3-Stage hoop (but if you are playing with sourdough, you know this anyway).

Description of Process
Target product two 1500 g loaves
SD Culture Originally extracted from a German Diamant sourdough bread package on 08/08/2001, since March 2003 used with Detmold 3-Stage process and continuously propagated from third stage approximately every 2 weeks.
Starter grow procedure Detmold 3-Stage (nw) all starter flour was full grain rye flour milled from organic rye kernels
Dough composition in bakers' percent See previous step - in addition to that:
  • Salt used was sea salt
  • The additional rye flour was the same full grain as used when growing the starter.
  • The 50 % wheat portion of 919 g was composed from 307 g (approx. 1/3) whole wheat flour milled from organic hard red wheat kernels and 612 g organic white bread flour type "Boulder" from Rocky Mountain Milling in Platteville, CO.
  • 12 % equal to 221 g organic sunflower seeds
  • 0.3 % equal to 6 g coriander seeds
  • 0.3 % equal to 6 g fennel seeds
  • a pinch (< 1 g) of malted 6-row barley flour, since the white flour did not have any. KA bread flour has and I think it helps.
Making of dough, means of mixing/kneading Dough was mixed/kneaded with a magic mill mixer for 6 minutes
Conditions for rising (time, temperature, humidity, dough manipulations) Handling happened as follows:
  • Dough split in two equal parts after mix/knead.
  • Fermented in foil sealed plastic bowls swimming in circulating 93 F waterbath.
  • Deflate/punchdown (stretch/fold technique) after 2 hours.
  • Dough put in round wooden fermentation baskets heavily dusted with AP flour, baskets put in plastic bowls, covered/sealed with plastic foil swimming in circulating 93 F waterbath.
Means of handling the dough Means of oven transfer: Customized 2-loaf wide peel (a piece of particle board) with "transport cloth" (a piece of coarse cotton).

I started using this 2-loaf peel since the previous way with a Superpeel did not work well. The two 1500 g loafs fit right onto the baking stone and there is very little space. Doing it in sequence - loading one loaf at at time gave all kinds of problems having to fiddle the second loaf to make it fit. Very often, the loaf slid off the stone and started flowing...

Loafs were transferred to peel as follows:

  • Baskets were put face-up on a wide baking sheet
  • peel with "transport cloth" was put on top of baskets
  • the whole stack - baking sheet, baskets and peel were flipped around with the baskets now face down on peel
  • baskets were gently lifted off the dough
  • the loaves were moved together by shifting the cloth
  • loaves were slashed
  • loaves were moved onto oven stone by pulling the cloth from underneath the peel
Peel with cloth
and pull stick
Tight fit
Conditions of bake Electric kitchen stove with improvised baking stone (2 layers of Mexican 1/2 " x 12" x 12" clay tiles cut to fit oven) and a water bowl was preheated to max. temperature - 550 F. Right before loading the loaves, water was sprayed from a spray bottle into the oven. The loaves were loaded sprayed twice within 5 minutes. The heat was reduced to 425 F after 5 minutes, after 40 minutes, heat was increased to max. temperature - 550 F again. After 5 minutes, loaves were taken out. Temperature in middle of loaves was over 180 F. Total baking time 50 minutes.
How did the loaves look
loaves cooling
How about the crust, and the structure of the crumb? Crumb was soft and moist but elastic with smaller, irregular holes
crumb against
light
crumb/cust
detail
How did it taste? Light sour with typical light rye taste, sweet taste developing while chewing and distinct sunflower seed taste
Describe weights and sizes of final loaves. Weight: 1478 g and 1480 g, resp.
Size: 10.5" diameter, 2.5" high
Time chart showing duration
Stage Begin End Duration Temp
Starter Stage 1 Fri 01:00 Fri 07:00 06:00 80 F
Starter Stage 2 Fri 07:00 Sat 07:00 24:00 82 F
Starter Stage 3 Sat 07:00 Sat 11:00 04:00 86 F
Mix/Knead Sat 13:30 Sat 13:45 00:15
Rise 1 Sat 13:45 Sat 15:45 02:00 93 F
Rise 2 Sat 15:45 Sat 18:00 02:15 93 F
Bake Sat 18:05 Sat 18:55 00:55 550/425/550 F
HOME->SD->Sunflower Seed Rye/Wheat Mix Bread