Simple Recipes: Levain and Sourdough

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Multiseed Rye Bread

Saturday 0 comments

This delicious seedy bread recipe, adapted from Brot-Bernd Armbrust
©angiesrecipes, is an alternative to your usual white bread. It is a firm, dense bread, but with great taste and packed with flavours. It is particularly good served with homemade nut butter, great as a sanwich or with salads. If you enjoy nutritious real bread, you will love this.

	Dough
200 ml Water, boiling 50 g Rye flakes or old-fashioned rolled oats 50 g Flaxseed 50 g Sunflower seed 50 g Pumpkin seed	20 g Fresh yeast 300 ml Water, lukewarm 350 g Bread flour 250 g Dark rye flour 20 g Salt 75 g Rye sourdough starter, 100% hydration 50 g Sesame seed for coating

Place rye flakes and seeds in a bowl. Pour in 200 ml boiling water. Stir until well mixed and leave it aside, covered, for 2-3 hours.
Dissolve the fresh yeast with 300ml lukewarm water in the mixing bowl. Add in soaked mixture, flours, salt and rye starter. Stir at slow speed for 5 minutes, then increase the speed and knead for a further 4 minutes.
Transfer the dough onto a floured work surface. Cover with a towel and proof for about 30 minutes. Fold and stretch the dough every 10 minutes.
Divide the dough into two portions and form each into a boule or baton. Brush the loaves with water and coat with sesame seeds. Place them in a baking tray lined with parchment paper. Cover and proof for 30 minutes. Dust the bread with a little flour and slash the top.
At the same time, fill a baking tray with some water and place it at the bottom of the oven. Preheat the oven to 240C/475F. Once the oven has reached the desired temperature, remove the water and place the bread in the middle of the hot oven and baked for 35-40 minutes.

Carrot Rye Bread

Wednesday 0 comments

Prepared with a blend of bread and rye flours, honey flavoured carrot juice, freshly grated carrots and rye sourdough and multi-seeds have added more flavour and crunch to this healthy yeast bread that I adapted from Brot-Bernd Armbrust
©angiesrecipes . It is perfect for brunch or as an afternoon snack.

150 ml Water, boiling
50 g Flaxseed
50 g Sunflower seeds
50 g Pumpkin seeds
250 g Carrots, coarsely grated
350 ml Honey flavoured carrot juice
Salt and freshly ground black pepper
50 g Fresh yeast
75 g Rye sourdough, 100% hydration
350 g Bread flour
150 g Dark rye flour
10 g Salt

Place seeds in a bowl and pour in the boiling water. Leave the mixture aside for 2 hours until all the water has been absorbed.
Peel and roughly grate the carrots. Fill a pan with carrot juice, season with a pinch of salt and black pepper, then bring it to a boil. Add in grated carrots and bring it again to a boil. Remove from the heat and allow it to rest for 2 hours.
Strain out the grated carrots through a sieve over a bowl and reserve the juice. Heat up the carrot juice to about 38C/100F. Transfer to a large mixing bowl and dissolove fresh yeast and sourdough with the juice. Add in soaked seeds, bread flour, rye flour and salt. Stir at slow speed for 4 minutes, then increase the speed and mix for a 6 more minutes. At the last minute, stir in grated carrots. Cover with a kitchen towel and rest for 20 minutes at room temperaure.
Grease a large or two smaller loaf pans or line with parchment paper. Scrape the dough into the prepared pan. Cover and rest for another 20 minutes.
Fill a baking tray with some water and place it at the bottom of the oven. Preheat the oven to 230C/450F. Once the oven has reached the desired temperature, remove the water. Place the bread in the middle of the hot oven and lower the temperature to 210C/410F. Bake the bread for 40-45 minutes until golden brown.

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Multiseed Rye Bread

Carrot Rye Bread

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