A light rye bread containing linseed and sunflower seeds for that nutty crunch.
|Ingredient||Weight||US Volume||Bakers Percentage|
|wheat flour||222 g||7.83 oz||1.74 cups||50.00%|
|rye flour||222 g||7.83 oz||1.74 cups||50.00%|
|water||288 g||10.16 oz||1.22 cups||64.86% (hydration)|
|starter||177 g||6.24 oz||1.39 cups||39.86%|
|fresh yeast||1 g||0.04 oz||0 tbspns||0.23%|
|salt||8 g||0.28 oz||0.64 tbspns||1.80%|
|linseed||25 g||0.88 oz||1.76 tbspns||5.63%|
|sunflower seed||55 g||1.94 oz||3.84 tbspns||12.39%|
Total Weight: 998 grams / 35.20 ounces
Total Flour Weight: 444 grams / 15.66 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.
1. Mix 2 minutes slow speed
2. Bulk Proof for 1 to 3 hours (depending on addition of commercial yeast)