Sunday, July 24, 2011

Rye and Teff Loaf

134 g sunflower seeds
244 g hot water
Let cool and refrigerate for 7-12 hours.

Final dough:
all of the soaker
390 g whole rye sourdough
541 g water
750 g  rye flour (dark, stone ground)
200 g organic whole teff flour
94 g altus (  slice of old bread, soaked in hot water, mashed and drained)
Combine the ingredients and set aside for 1 hour. Add:
21 g salt and set aside for 2 hours.
Put the dough into your dutch oven. Top with white and black sesame seeds and multi grain cereal. Let proof for 2 hours.
at 495F for 20 minutes, covered with a  lid
at 470F for 30 minutes, without lid.
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