* Exported from MasterCook *
Bread, Platinum Instant Sourdough Seeded Rye
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups bread flour -- (286 g)
1 cup light rye flour -- (102 g)
18 grams Platinum Instant Sourdough Yeast -- (0.63-oz)
3 tablespoons raw sunflower seeds -- (27 g) plus
2 teaspoons raw sunflower seeds -- divided (6 g)
1 tablespoon black sesame seeds -- (9 g) plus
1 teaspoon black sesame seeds -- divided, (3 g)
1 tablespoon caraway seeds -- (9 g) plus
1 teaspoon caraway seeds -- divided, (3 g)
2 teaspoons kosher salt -- (6 g)
1 1/3 cups warm water -- (320 g) (105F/41C to 110F/43C)
1 tablespoon water -- (15 g)
This deliciously chewy and hearty loaf is chock-full of nutty flavor
from sunflower, black sesame, and caraway seeds, along with a perfect
bit of tang that's iconic with any traditional sourdough. Made with
Platinum Instant Sourdough Yeast.
Yield: 1 boule
In the bowl of a stand mixer fitted with the paddle attachment, stir
together flours, instant sourdough, 3 tablespoons (27 grams)
sunflower seeds, 1 tablespoon (9 grams) sesame seeds, 1 tablespoon (9
grams) caraway seeds, and salt by hand. Add 1 1/3 cups (320 grams)
warm water, and beat at medium-low speed until a sticky dough forms,
about 30 seconds. Cover and let rise in a warm, draft-free place
(75F/24C) for 2 hours; refrigerate for at least 2 hours.
: Line a sheet pan with parchment paper, and generously dust with bread flour.
Turn out dough onto a lightly floured surface. To form a boule,
gently press dough to an even thickness. Working clockwise, fold in
edges toward center, pressing lightly, to form a ball. Turn ball
over, seam side down. Using both hands, cup dough, and pull toward
you. Turn dough 180 degrees, and repeat until a smooth, tight, sealed
oval forms. Place dough on prepared pan. Cover and let rise in a
warm, draft-free place (75F/24C) for 1 hour. (Alternatively, place
dough on prepared pan, cover, and refrigerate overnight. The next
day, remove dough from refrigerator, and let rise in a warm,
draft-free place [75F/24C] for 1 hour.)
When dough has 30 minutes left to rise, place a 5- to 7-quart oval
Dutch oven and lid in a cold oven. Preheat oven to 500F (260C). (See
notes for how to bake on a sheet pan)
Brush top of loaf with 1 tablespoon (15 grams) water, and sprinkle
with remaining 2 teaspoons (6 grams) sunflower seeds, remaining 1
teaspoon (3 grams) sesame seeds, and remaining 1 teaspoon (3 grams)
caraway seeds. Using a lame or razor blade, score top of loaf.
Carefully remove hot Dutch oven from oven; remove lid, and place
bread, still on parchment, in Dutch oven. Cover with lid, and place
back in oven.
Immediately reduce oven temperature to 425F (220C). Bake for 35
minutes. Remove lid, and bake until an instant-read thermometer
inserted in center registers 205F (96C), 10 to 15 minutes more.
Immediately remove loaf from Dutch oven, and let cool completely on a
wire rack.
To bake on a sheet pan, cover loaf with foil, and tightly seal foil
around rim of pan. Bake at 425F (220C) for 25 minutes. Uncover and
bake until an instant-read thermometer inserted in center registers 205F (96C).
S(Internet address):
https://redstaryeast.com/recipes/platinum-instant-sourdough-seeded-rye-bread/
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Per Serving (excluding unknown items): 114 Calories; 2g Fat (15.2%
calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 237mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1/2 Fat.
NOTES : 2019 - 0922