Tuesday, August 2, 2011

Black Swan Bread

To the mostly rye dough I have added  a lot of black ingredients and  named the loaf BLACK SWAN. I have asked my talented husband to draw a swan to stencil the bread.


300 g bubbling whole wheat sourdough
300g dark beer
300 g  rye flour, dark, stone ground
Let ferment for 3 hours.
Then add:
506 g water
100g whole buckwheat flour
2 tablespoons poppy seeds
2 tablespoons black caraway
2 tablespoons black sesame
2 tablespoons chia seeds
562 g stone ground rye flour
Mix the ingredients and set aside for 40 minutes. Then add:
180 g dried prunes
20.8 g  grey coarse salt
Let ferment for 3 hours. Preshape the loaf and set aside for 15 minutes. Shape the loaf and  put it into a proofing basket. Let proof for 6 hours at room temperature. Preheat your oven to 500F. Bake with steam for 15 minutes. Reduce the temperature to 470F and bake for 30 minutes.

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