Seeded multigrain oat sourdough

Hello rye sourdough how wonderful you are. Moving on from your plain normal rye sourdough I decided to explore rye and seeded sourdoughs. Again the most wonderful wild yeast blog comes to the rescue with an amazing multi seed multigrain sourdough. The recipe called for shaping into 2 batards (think the shape of fat cigars), but I am more of a boul girl myself as you can see. It does mean the baking time is longer though.

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Soaker Ingredients:

  • 100 g mixed seeds (I used linseed, sunflower, chia, and pumpkin)
  • 35 g rolled oats
  • 86 g water

Final Dough Ingredients:

  • 240 g flour
  • 94 g whole wheat flour
  • 41 g coarsely-ground whole rye flour
  • 227 g water
  • 170 g mature 100%-hydration sourdough starter
  • 10g  salt
  • All of the soaker ingredients

Recipes:

  1. In a small bowl mix all the soaker ingredient and leave for 30min
  2. In another bowl mix all the flours + water + starter into a shaggy dough, cover and rest for 30 min
  3. After 30 min add the salt +soaker ingredient to the shaggy dough and mix until combined. Let it rest for 30 min
  4. Fold 5 time every 15min X3
  5. Shape in boule or batard (think fat cigar shape).
  6. Do quick gentle role in a mixture of seeds to get a nice seedy crust.
  7. proof for about 3hours or can overnight it in the fridge.
  8. preheat the oven to 245ºC
  9. Reduce to 235ºC and bake with steam for 10 min and without steam for 35 min
  10. Leave to cool form at least an hour.

 

Such a hearty loaf. The seeds added on the crust, slightly burnt, give it such a nice flavour. 3.jpg

The texture is quite lovely. Although this bread is on the heavy side, some nice bubble come through. Definitely a great way to use seeds in the kitchen.

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