I used unhulled hemp seed because I bought way too much and never used them. I have no idea in fact why I originally bought them. Unhulled hemp seeds are a bit weird, super hard and just no recipe uses them. They do work really well with this bread.
The soaker ingredient after 30 min. The longer you leave them to soak the better. Soaker ingredients really pop up once mixed in the dough.
The combination of the hempseed and linseed with the oats and the rye flour really makes this loaf hearty and delicious.
The bread is still quite bubbly. The texture and taste of it is really enjoyable. The hempseed and linseed gives it a pleasurable crunch.
85g hemp seed and linseed
90g hot boiling water
Final Dough Ingredients
240g white bread flour
100 wholemeal flour
175g rye flour
In a small bowl mix all the soaker ingredient and leave for at least 30min
In a small cup add 10g of hot water and dissolve the salt. Leave to cool.
In a large bowl add the rest of the water + the starter and mix to dissolve.
+ add the flour + soaker ingredient + the now tepid 10g salt water
Mix until combined
Cover with a plastic freezer bag and leave in the fridge for 20 hours.
Scoop out your dough on a clean floured surface shape your dough. The seams bottom down, push down and rotate your shaped dough to close the seams on the bottom.
And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
Slash the top and Bake at 260C˚ for about 30mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 15min.
So I finally broke down and thought at this point I am invested in making bread and decided to splash some money. I ordered two bread proofing baskets ages ago but because of some kerfuffle I only received them this week.
I tried two breads to celebrate the two bread proofing baskets. The first is a recipe from the ever wonderful bewitching kitchen blog. Although for the first time ever was not especially pleased with the rye cumin and orange sourdough. I could really taste the sweetness from the orange juice. The cumin also did not really mesh well. I did learn that to check whether the bread is proofing by poking it and it should bounce back. I never could tell when the bread “doubled” in size.
I also made another bread, which I made up the recipe for. It was basically a way to get rid of the rosemary and thyme that had seen better days a week ago. I also added some oats to give it a bit of oumpf. It turned out surprisingly well. This is my most bubbliest of bubbly bread. I slashed it right down the middle and it sort of exploded and expended upwards which gave it a really cool shape.
300g bread white flour
100g wholmeal bread flour
50g rye flour
50g sourdough starter
sprigs of thyme and rosemary
Mix flour+rye+water+starter+ Oats+salt+thyme +rosemary and let it rest for 40 min.
Stretch and fold the dough every 15 min X5.
Shape, let it proof for 20 hours in an proofing basket in the fridge.
Pre heat the oven to 245ºC with the baking stone in and take the dough out of the fridge.
Flour and score the loaves.
Bake for 45 min.
Cool on a wire rack for at least an hour.
This was an amazing bread! I really loved it. Having the bread basket made such a difference. Literally just popped on the baking stone, it’s amazing. Another reason why it might have been so bubbly is it was continuously at room temperature being feed for the last couple of days. I have had my starter for ages and I don’t make bread every week, so I usually keep it in the fridge so I don’t have to feed it. This might affect its activity, something to test at some point.