Time to try something new and wake up my Wheat-Sourdough. After our wonderful days in Queensland I felt like something light and mild.
Sourdough:
130 g wheat flour wholemeal
130 g water
13-26g Starter, depending if it was refreshed or not
Rising time: 16-18 hrs at 28°C falling to 26°C
Predough:
110 g wheat flour wholemeal
100 g water
2 g yeast
2 g salt
Rising time about 16 hrs: Start with two hours at a warm temperature and than put into a cool room
Soaking-Piece
30 g line seed (golden... which I could not find, so I used the black ones)
20 g sesame seeds
50 g burghul
30 g sunflower seeds
145 g water
9 g salt
Bread-Dough
Sourdough
Predough
Soaking Piece
120 g wheat flour (wholemeal)
170 g rye flour (wholemeal)
10 g oil (walnut oil or macadamia oil)
15 g honey
60 g water (dough should not get too soft)
6 g yeast (optional)
20 g Amaranth or Quinoa pops... add about a minute before kneading is finished
Preparation
Mix all the ingredients for about 8 minutes to form a dough.
Rest for 30 min.
Knead briefly and form to shape (round or long)
Moisten dough slightly and roll in a mix of sesame, line seed and flakes or burghul.
Rising time:Let rise for about 30 min than put carefully on baking paper and make the cuts on top... let rise for another 15-20 minutes and put into preheated oven when almost fully risen.
If you have a round loaf and like it to rustically "break open" on top, don't cut it and put it into oven with "Schuss" facing upward.
Baking:
Moisten dough with water before putting it into the oven.
Put into 250°C hot oven, gradually reduce heat (about every 10 mins 20°C) to 190°C
Baking time: 50-60 minutes
Enjoy
