* Exported from MasterCook *
Bread, Mountain Rye With Sunflower Seeds
Recipe By :Deborah Mele, 2014
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Italian Low Fat
Posted Vegetarian
Amount Measure Ingredient -- Preparation Method
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Biga:
1/4 teaspoon active dry yeast
1/4 cup warm water
3/4 cup water -- plus 1 tablespoon
4 teaspoons water
2 1/3 cups unbleached all-purpose flour
Bread:
2 cups rye flour
2 cups farro flour
2 cups tipo "00" flour -- or all-purpose flour
1 tablespoon active dry yeast
1 teaspoon sea salt
1 1/2 cups unsalted sunflower seeds
1 tablespoon molasses
3 cups warm water -- approx
cornmeal
Topping:
water
mixed seeds -- eg... sunflower, sesane, poppy seeds
Italian
Stir the yeast into the 1/4C of warm water, mix well and let stand 10
min. Stir the remaining water into the yeast mixture, and then stir
in the flour, 1C at a time.
Transfer the biga to a lightly oiled bowl, cover with plastic wrap,
and let rest at room temp for at least 12 hrs, or until the starter
is triple its original volume but is still wet and sticky.
Cover and refrigerate or freeze the biga until ready to use.
Baking Day:
Take 1C of the biga out of the refrigerator and allow to come to room temp.
In a lg bowl add the three flours, yeast, salt, and sunflower seeds,
and stir to mix. Add the molasses and begin to add the water cup by
cup stirring continuously just until the dough comes together.
Dump the dough onto a lightly floured surface, and knead by hand for
about 7-8 min, or until the dough is smooth. Roll the dough into a
ball, then place into a lightly oiled lg bowl.
Cover with plastic wrap and place in a warm spot in your kitchen
until the dough doubles in size, about an hour and a half.
Line two lg baking sheets with parchment paper and sprinkle with cornmeal.
Divide the dough into three equal-sized pieces and roll into a round
or oval disc shapes.
Place the loaves on the prepared sheets and cover with kitchen towels.
Let the dough rise for 30 min.
Preheat oven to 400F.
Carefully brush the top of the loaves with water, then sprinkle with
water, then sprinkle with the mixed seeds. Bake for about 35-40 min,
or until a thermometer inserted into the center of the loaves registers 195F.
Cool on wire racks and enjoy!
S(Internet address):
http://www.italianfoodforever.com/2014/08/mountain-rye-bread-with-sunflowers/
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Per Serving (excluding unknown items): 205 Calories; 5g Fat (21.5%
calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 81mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : 2015 - 0118