Rye Multigrain Bread

After a couple of days at the Oven Recovery center, it seemed most appropriate to bake a loaf of bread to test the oven to the max and see how it holds up when under 'duress'.

The bread baking was a 3 day exercise, from converting my white sour base to rye sour base and then feeding it so that it could be active for service. Rye sour has a texture quite different from the usual white sour, mainly because of its short gluten strands.

Together with a soaker made of mostly ground flaxseeds and rye, this bread could be considered artisan, cliché though it sounds. Such bread which costs up to slightly less than $10 in a specialty store could be had for a tiny fraction , discounting the time spent nurturing the sour starter and so-on.

And because it was conceived in a lengthy period, I was partial towards it that even the signature sour from the rye seemed like a personal accomplishment.

Makes one loaf.

Ingredients :

Grain soaker:

150g Tepid water

100g Ground flaxseed

20g Sesame seeds, lightly toasted

Final dough :

All of the above grain soaker

113g ryesour

90g warm water

2g malt syrup

150g bread flour

100g rye flour

3g instant yeast

8g sea  salt ( sea flakes would be better )

Coating :

2 cups Toasted sesame seeds

Method :

Day 1 :

Bring  rye or white sour to room temperature overnight. 

Day 2 :

Convert white sour to rye sour, see ratio here. Ignore this step if you already have rye sour.

Feed rye sour, 35g rye sour + 100g rye flour + 100g warm water. Mix well and leave overnight.

Prepare soaker by mixing ingredients under  'grain soaker ' together. Leave overnight for liquid to be fully absorbed.

Day 3 :

Combine soaker, rye sour, water,syrup and mix to combine.

Add bread and rye flour, yeast and salt. Mix well. Add these to wet sour mixture. Knead for 5-7 minutes at low speed. The dough will be wet and tacky with partial gluten formation.

Transfer dough to oiled bowl, cover and let ferment for about 45-60 minutes. Dough is ready when it springs back halfway when gently touched.

Prepare a clean towel.

Meanwhile, shape dough to a longish round.  Moisten dough with mist spray and then roll dough  on  sesame seeds .

Transferred dough to the towel.

Let dough rise again , 60 minutes.

Place a shallow tray of water under a baking rack in the oven. Preheat oven to maximum temperature.

Place dough on a baking tray,  removing the towel.

Score the loaf with a very sharp razor at 45 degree angle, making 1/2 inch cut lengthwise. Mist dough again.

Bake at 230 C for 30 minutes. Remove and cool well before serving.