Sunflower Seed Rye Bread
Overview
This dough requires the use of starter, artificial yeast and soaking liquid, so it is more laborious to make, but its taste is worth the effort. Let it go with the basic sourdough bread, because they both use the same solid starter and are too lazy to make them separately. Make them at once and get what you need. However, I thought clearly at the beginning, but completely forgot at the end of the day how much solid starter should be left for basic sourdough bread, and it needs to be weighed before use. The rest of the solid starter was folded into the sunflower seed dough, and it wasn't until a long time after the bread was eaten that I woke up like a sleep. No wonder I always feel like there's something wrong with the dough. Even if there are mistakes, the crispy thick skin and the fragrance of sunflower seeds still make people infinitely happy. . . .
Tags
Ingredients
Steps
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Soaking liquid: 53 grams of rye flour, 56.6 grams of water
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Pour rye flour and water into a bowl,
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Stir well and let sit at room temperature overnight.
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Main dough: 52g solid starter, 85g high-gluten flour, 3.6g salt, 1.3g dry yeast, 40g water, 19g roasted sunflower seeds
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Put the flour, salt and yeast into the bread bucket and mix evenly.
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Add soaking liquid and starter.
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Stir until the film can be pulled out.
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Add sunflower seeds and mix well.
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Place in a bowl for basic fermentation.
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The dough will double in size.
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Gently remove the dough, trying to avoid deflating the dough.
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Arrange into ball shape.
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Dig a hole in the center and pull it into a ring shape.
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Use chopsticks to press deeply around the round hole.
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Shape into a crown, place on baking sheet, and finally ferment.
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The dough will grow to 1.5 times in size.
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Place in the oven, middle layer, heat up and down to 230 degrees, spray water on the inner wall of the oven every 30 seconds, after three times, continue baking for about 25 minutes.
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The surface is golden brown and comes out of the oven.
