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Yield: 15 lb. dough
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Ingredient
|
Amount
|
|
Sourdough
|
|
|
Culture
|
3 oz.
|
|
Cracked rye
|
11 ½ oz.
|
|
Medium rye
flour
|
11 ½ oz. |
|
Water
|
28 oz.
|
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Salt
|
½ oz.
|
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Soaker
|
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Almonds, whole, toasted
|
23 oz.
|
|
Sunflower seeds
|
6 ½ oz.
|
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Flax
|
4 ½ oz.
|
| Sesame,
brown, roasted |
2 ½
oz. |
| Wheat
germ |
½
oz. |
| Water |
23
oz. |
| |
|
| Final
Dough |
|
| Water,
at 70°F |
41
oz. |
| Yeast,
fresh |
1 oz. |
| Yogurt |
6 oz. |
| Honey |
2 oz. |
| Molasses |
1 ½
oz. |
| |
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| Medium
rye flour |
33
oz. |
| All
purpose flour |
34
oz. |
| Whole
wheat flour, fine |
5 oz. |
| Salt
|
2 ¾
oz. |
| Coriander,
ground |
½
oz. |
|
1. Mix the sourdough ingredients
and leave to ferment for 18 hours at 86°F.
|
| 2.
Mix the soaker ingredients and let sit for 2-3
hours. |
| 3.
Place the wet ingredients, including the sourdough
and soaker, in a 20-quart mixer. Add the dry ingredients
and mix on low speed for 10 minutes, stopping
occasionally to scrape the sides and bottom of
the bowl. Increase speed to medium and mix for
2 minutes. |
| 4.
Transfer the dough to a lightly oiled tub and
let rest at room temperature until the dough increases
in size by 30%, about 1 to 1 ½ hours. |
| 5.
Divide into equal portions of either 1 ½-pounds
or 3-pounds, depending on the size of your loaf
pans or baskets. Shape dough into rounds or ovals
and let them proof in the pans or baskets until
increased by 30-40% more in volume, about 1 to
1 ½ hours. |
| 6.
Place dough into convection ovens preheated to
375°F. Once dough is in the oven, reduce heat
to 350°F and bake, with steam if possible,
for 35 minutes or until the bread is chestnut
in color, crusty, and sounds hollow when tapped
on the bottom. |
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