Multi-seeded old soaker bread
This was based on a recipe posted by Zeb on the Dan Lepard forum, which itself is based on Jeffrey Hamelman’s linseed and rye bread in ‘Bread A Baker’s book of Techniques and Recipes’.
It is totally and utterly delicious and very more-ish: quite the nicest seeded bread I’ve ever made or tasted, so it’s being posted to the Wild Yeast YeastSpotting archive.
I followed Zeb’s recipe, but changed it to suit a tiny bit (different grains, no commercial yeast, more water):
Soaker:
50g Old sourdough bread (very dry!)
25 g linseed (ground coarsely in a coffee mill)
25g millet
20 g chopped rye grains (the Shipton Mill pumpernickel, ready chopped)
200g water (I used more than the recipe called for as my stale bread was very, very dry)
Starter
30g mature rye leaven
200g water
225 g dark rye flour
I started the soaker earlier on in the day than the starter, which was mixed and left overnight.
Mix the starter + soaker with the following:
370 g strong white flour
155 g water 15 g salt
150g toasted seeds (I used a mix of pumpkin, sunflower + sesame and toasted at 180C for around 10 mins)
I mixed by hand as my old bread was well and truly mushed up by now. This sticky dough was stretched and folded for around 10 mins then the toasted seeds added. I added these later as I didn’t fancy kneading it with lumpy bits in.
Cover and leave for around 3 hours.
Then divide into two loaves, shape into a batard and leave to proof on floured couches (about another 3 hours, in my kitchen). Edit: I forgot to say that I sprinkled some untoasted seeds inside my couche as they were proved top down.
Preheat oven to 230C, bake for 10 mins then turn down to 210 and bake for a further 30 mins. Mine were baked directly on a granite stone.
Zeb suggests leaving until the next day to start eating, but mine didn’t last that long, in fact all that’s left as I type are those three small slices, just asking to be eaten. (I did freeze one loaf, to avoid temptation.)
seeded bread
They look good, I can see why there is hardly any left!
All gone now. Shame the children don’t like it, as it means I must have pretty much eaten it all myself. It’s healthy, right? Thanks for the recipe!
Love it! Especially the pumpkin seeds. Give me seed bread, I am putty in your hands.
[...] Mulit-Seeded Old Soaker Bread [...]
The bread looks very delicous. Using soaked old bread is a cool idea
And pumpkin seeds – yummy
Normally I dry old bread for breadcrumbs, but I will definitely this methode!
Looks great! What are chopped rye grains, by the way?
I’d never used them before this recipe, but bought some with other flours I’d got from Shipton Mill. According to their website it’s “The whole rye grain crushed into 2 or 3 pieces and used traditionally in the preparation of pumpernickel bread. “
The bread looks the kind I like very much.
I wonder : What is “Millet”?
Siri, I live in SWEDEN and it’s called “Råg Kross” in Swedish.
Millet is a grain that is very nutty in taste and sort of softly crunchy. It’s readily available from health food shops etc. in the UK, though many also associate it with bird food! I like the taste and the texture.
I made the bread right away and it’s really good. I always get interested in rye sour dough bread. With seeds and nuts it’s wonderful. I’ve had millet at home but I didn’t know it’s called millet…By the way, I like your sour dough bagel recipe too. It looks so delicious. I’ll try it later. Thanks for posting them!
I’m glad you liked it. mia. I’ve varied the rye in the starter for the bagels, and you can defintely taste it when it’s a higher proportion. I like the taste, myself, and think it goes well with the seeded topping.