I know it’s hard to believe but this is not for the Babe’s, not an early BBB bread at all. I hope that’s not too disappointing. I will tell you I did the Babe bread for this month and did squeal and even jig a little dance – sorry Ilva. It’s really very good, very fun and even though the thought made me shake in my boots, it was very easy .
I saw this first on David Lebovitz’s blog and was of course over awed by the look and sound. Do you ever buy a cookbook because of one recipe? How many cookbooks have you bought without at least thumbing through the actually book or looking at a sample as an e-book. I may have hesitated five minutes before hitting the buy button on Amazon … I may not have. At any rate, the book is now in my library.
Now that I’ve read it cover to cover, I’m delighted and have considerably more than the one recipe that I’m over joyed with.
The bread is milder than I expected but still has a lovely rye aroma and flavor. It’s a dense bread and so is perfect to slice thin and serve with appetizers. I may try it next with a little caraway and when I unpack that special loaf pan to bake cocktail rye in, I’ll be trying that. Until I find that pan, wonderful with just butter and with every cheese we put on it last night. We’ve planned to have it toasted with an egg some morning before it’s all gone. I’m right with David on the avocado and strangely enough there is one waiting on my counter … it won’t be waiting long.
Below you will find first my measure, second David Lebovitz’s measurement in parenthesis found on his blog, and finally Hans Rockenwagner’s measurement. You can note that my grams and David’s are fairly different. In comparing photo’s of each, it seems like the measurements worked about the same in the final bread. Flour is a dramatically different entity around this globe. I was baking from the book where Hans uses cups. When I use a recipe written in cups any more, I do the measurement, weight it in grams (and yes I know liquids are measured in ml, I just do it in grams and it works for me) and write in in the book or into my MacGourmet program. Next time I just scale things.
Whole-Wheat Sunflower Seed Rye Bread
Recipe By: Das Cookbook by Hans Röckenwagner
Yield: one loaf
my measure David Lebovitz’s measurement, Hans Rockenwagner’s measurement
400 grams (375ml) lukewarm water, 1 1/2 cups (12 oz)
1/4 cup (80g) honey, 1/4 cup + 1 teaspoon ( I used agava syrup)
2 1/4 teaspoons (one package) active dry yeast (not instant)
450 grams (330g) whole-wheat flour, 2 3/4 cups
45 grams flax meal
1 teaspoon King Arthur Rye Bread Improver
155 grams (110g) rye flour (dark or light), 1 cup
2 1/2 teaspoons kosher or sea salt
1 cup (125g) lightly toasted sunflower seeds
Vegetable oil, for greasing the pan – I used butter
1. I deviated from the recipe here and simply added the yeast into the flours.
2. In a separate bowl, mix together the whole wheat and rye flours with the salt. I used a wooden spoon. Stir the 1/4 cup (80g) honey into the flour mixture. If necessary, add an additional bit of flour if the dough is too wet, or another tablespoon of water if the dough is too dry. It should feel soft and moist, and when you touch it, your finger should just barely stick to it.
3. This is a stiff but fairly smooth dough at this point. I don’t think I kneaded more than about 5 minutes. I also moistened my hands fairly often by putting one palm in a bowl of water. I can’t guess how much water this added.
4. Here I deviated from the recipe and covered the dough and placed it in the refrigerator over night.
5. Scrape the dough out onto a lightly floured countertop and knead in the sunflower seeds thoroughly, making sure that they are evenly dispersed throughout the dough. Again I moistened one palm in a bowl of water.
Return the dough to the mixer bowl, I covered the bowel with a moist towel and then a shower cap, and let rise in a warm place until doubled, took 2 hours.
6. Punch the dough down with your fist, cover, and let rise again until doubled, about 1 hour.
7. Lightly grease a 9-inch (23cm) loaf pan. Scrape the dough onto a lightly floured countertop, shape the dough into a elongated rectangle, and place the dough in the pan. Cover and let rise 1 hour. (Note that it won’t rise much.)
8. About 15 minutes before you plan to bake the bread, preheat the oven to 350ºF (180ºC).
I preheated my convection oven to 340°, placed the loaf in the well preheated oven, sprayed the top of the loaf well with the water and then gave the oven a good squirt. I turned the oven up to 350°F for 10 minutes and then back down to 340° for the last hour of baking.
My total baking time was 70 minutes.
9. Storage: The bread will keep for up to 4 days at room temperature. It can be frozen for several months.
My experience with dense whole wheat loaves tells me they are best left to cool to room temperature. It requires a great deal of patience.
Out of the oven at 1:51pm 104.4°; at 2:45pm 141.1°F; at 4:50pm 90.1°F; at 7pm 72.6°F; at 9pm 66.7°F room temperature.
For the whole wheat flour, I mixed King Arthur whole wheat flour (fairly finely ground) with half Bob’s Red Mill white whole wheat (more coarsely ground).
Of course the flax seed was added by me not the real chefs.
David Lebovitz: Please note that this bread requires three risings. Fortunately, there isn’t any work to do between those risings. But allow yourself time when you make the bread. I started it the minute I woke up, and it was ready by lunch!
I was thinking that next time, I may swap out a bit of the honey – perhaps 2-3 tablespoons – with mild molasses. Do make sure you toast the sunflower seeds. To do so, preheat the oven to 350ºF (180ºC) and spread the seeds on a baking sheet. Baking them, stirring once or twice, for 6 to 8 minutes. Some people like to toast nuts and seeds in a hot skillet on the stovetop, which you can do instead. I tried my own idea of brushing the bread with water and topping it with seeds before baking and most of them didn’t stick. So I didn’t include that suggestion here.
I found this bread even better toasted. It made a nice lunch with ripe, mashed avocado on top, which I mixed with red onion, red pepper powder, a bit of olive oil, and some flaky sea salt.
Two days and we’ll be up with the BBBs 😉
January 14, 2015 at 12:43 am
Oh yes, this one just screams for cheese and / or a pat of salted butter. I wholeheartedly agree on toasting the seeds. Looks so good, not gummy at all with all the rye and whole wheat, is that the bread improver helping ?
January 14, 2015 at 3:34 am
Oh you guessed salted butter! So did Gorn!
It is not gummy in the least. Hard to say what the bread improver did without trying it without. Only used 1 teaspoon and the recipe on the bag called for 2 or 3. I think I cooked it long enough and then really let it reach room temp.
I really like it but miss caraway.
January 14, 2015 at 10:05 am
Aha! I came to ask the same question about the Rye Improver. I just don’t bake bread often enough to invest in specialty ingredients … I’m also intrigued by using the thermometer to track the bread’s cool-down period, I’ve had good luck using one to take the bread out of the oven at “just the right time” but can never remember the temperature, do you happen to know, Ms Bread Queen?
January 14, 2015 at 1:59 pm
Plenty of the big guns (Hans Röckenwagner, David Leibovitz, and Peter Reinhart) all give 195° as the magic number for being done. For me, maybe it’s my thermometer, I generally try for about 200°; this loaf was 204° when I took it out. The heavier flours like the whole wheat and rye seem to take longer than white but the biggest factor is cutting into them before they really have cooled.
This is the first time I’ve used this rye improver and really can’t evaluate the effect.