A light rye bread containing linseed and sunflower seeds for that nutty crunch.
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| wheat flour | 222 grams | 7.84 oz | 50.00% |
| rye flour | 222 grams | 7.84 oz | 50.00% |
| water | 288 ml | 10 teaspoons | 64.86% |
| starter | 177 grams | 6.25 oz | 39.86% |
| fresh yeast | 1 grams | 0.04 oz | 0.23% |
| salt | 8 grams | 0.28 oz | 1.80% |
| linseed | 25 grams | 0.88 oz | 5.63% |
| sunflower seed | 55 grams | 1.94 oz | 12.39% |
- Total Flour Weight:
- 444 grams
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. This recipe was originally in grams and has been automatically converted to other measures.
Method:
1. Mix 2 minutes slow speed
2. Bulk Proof for 1 to 3 hours (depending on addition of commercial yeast)
Replies
Looking good Graham!