30 October, 2016
Sunflower sourdough bread with kibbled rye and wheat
The other day I got some kibbled rye and wheat, so I thought I bake a classic mix bread with it.
To use the kibbled grains without having stone like pieces in your bread you need to cook them before you use it. So if you use grains always cook them 10th 150% of water related to the amount of grains. Cook them until all water is completely absorbed by the grains and let it then cool down.
I made a sourdough the day before and then mixed everything on the next day together.
The kibbled grains before cooking …
My bread rested a bit to long, that’s why the top of it is a bit loose.
Serves: 120 min
- 250 g rye flour
- 250 g water
- 25 g mature sourdough
- 50g kibbled rye
- 50 g kibbled wheat
- 150 g water
- All of the sourdough
- the kibbled grains
- 245 g rye flour
- 120 g wheat flour
- 255 g water
- 100 g sunflour seeds
- 15 g salt
- 5 g yeast if you like
- For the Sourdough mix the rye flour with the water and starter until all is just well hydrated. Let rest for at least 16 hours. It is ready to be uses once it is fluffy and shows a dent in the middle again.
- Put the kibbled grains and the water in a cooking pan and cook until all water is absorbed by the grains. Let cool down.
- For the dough mix all ingredients in the kitchen machine for about 5 minutes.
- Preheat the oven to 250C / 480F.
- Grease a brad pan with oil and any seeds if you like.
- Put dough into pan and smooth over the top. Let rest for fermentation for about 30-45 minutes or until you see it raised about ⅓ in the pan.
- Bake for 10 minutes at 250C / 480F and reduce then to 200C / 390F and bake for another 45 minutes.