Half Rye Half Wheat Sourdough with Wattle Seed

600 g whole wheat flour
600 g  100% stone ground rye flour
112 g cashew nuts
120 g dried peaches
1000 g hot water
Mix the ingredients in a large mixing bowl  and set aside for 12 hours.

Then add:
104 g  rye sourdough, stiff
163 g whole wheat sourdough, stiff
2 tablespoons wattle seed*
24 g salt
Combine the ingredients, cover and let ferment for 10-12 hours.

Wattle Seed on Stone Ground Rye Flour

* Wattle seed is from a tree growing in the dry Australian Outback. Local aboriginal communities hand harvest it from the wild. It looks like ground coffee and combines the flavors of hazelnuts,walnuts, cocoa and coffee. (source)

Shape the loaf and preheat your oven to 500F. Bake for 40 minutes at 470 F, for 20 minutes at 450F and for last 20 minutes at 400F.

Flax Seed Sourdough Stuffed with Dried Prunes /Figs

I submit the loaves to Yeastspotting.

Soaker
100 g boiling water
100 g flax seeds
Let sit for 6-8 hours.

541 g whole wheat sourdough
446 g rye sourdough
515 g g water
1000 g whole wheat flour
soaker
 Knead the dough and set aside for 30 minutes. Then add:
29 g salt
98 g milk
Knead the dough and let ferment for 3 hours. Stretch and fold after first and second hour. Divide the dough into two and let relax for 30 minutes. Flat the  first piece of the dough and staff with prunes, the second with dried figs (chopped).
Shape the loaves, put into proofing baskets and refrigerate for overnight retarding.
Remove the loaves from the refrigerator. Preheat your oven with a baking stone to 500F.
Bake with steam for 20 minutes at 490 F. For 20 minutes at 460F and for 10 minutes at 400F.

Multigrain Sourdough with Buttermilk

It meant to be recipe for sourdough waffles but in Tuesday morning  I woke up with no enthusiasm for making them. I was in bad mood, there was no sun outside. So instead of  adding : eggs and butter to the multigrain base I mixed in whole wheat flour.

 I believe that the breads I bake reflect my emotional state. What I mean is that my mood has an impact on my actions. The bread could have look better if I had shaped it once more and put into a pan. But I didn't feel like saving its shape (I didn't care because I knew that I would be eating that loaf alone) and left it as it was. 

Here it is :(. It has interesting flavor, the crumb is good but the crust is very tough.  

  I submit the loaf to Yeastspotting  hosted this week by Hefe und mehr.

445g sourdough starter (liquid, bubbling; 200g (stone ground rye) sourdough +245 g whole wheat sourdough)

920 g buttermilk (946 ml)
101 g whole buckwheat flour
101 g whole millet flour
101 g whole amaranth flour

buckwheat (left),  millet (center),  amaranth (right)

202 g whole wheat  flour

In a large bowl, I combined the ingredients and let them  ferment for 14 hours in cool place . It would be great base for waffles.

Then I  mixed in:
600g whole wheat flour
and set it  aside for 45 minutes. After that time, I added 22 g salt and left the dough it in a mixing bowl for 45 minutes.

 I shaped the loaf, put into the proofing "basket" (actually it was the large colander, which I use very often for proofing my favorite round loaves) and preheated my oven to 500F.
I baked it  for 20 minutes at 480F wit steam and for 30 minutes at 450F.

Rye Sourdough with Cut Steel Oats and Dried Pear

Loaves topped with coffee (left) and poppy seeds (right)

Moist and full of flavor

 I submit these loaves to Yeastspotting  hosted this week by Tartine Bread Experiment.

Mash:
1100 g stone ground rye flour
100 g steel cut oats
1100 g boiling water
Mix, cover and let sit at room temperature for 12 hours.

Dough:
all of the mash
274 g whole rye sourdough
374 g whole wheat sourdough
Mix and autolyse for 1 hour. Then add:
24 g salt
129 g dried pear, chopped
Let ferment in a mixing bowl for 6 hours.

Spoon the dough into two loaf pans, lined with parchment paper. Let proof for 2 hours.

Than preheat your oven to 500F. Bake for 20 minutes. Then reduce the temperature to 460 F and bake for another 20 minutes. Remove the loaves from the pans and bake for 20 minutes more at 400F.

Sourdough Whole Wheat Baguette and Epi

These  breads have not much in common with real baguette. Shape is similar, but the crumb is not light and fluffy and the crust is harder.  Next time, I would try to increase hydration of the dough and time of final proof.   They taste best when fresh but are also good if  refreshed in microwave.  I used it also in this recipe.

Submitting to Yeastspotting hosted this week by Bewitching Kitchen.

Sourdough Starter:
187 g rye sourdough*
188 g whole wheat sourdough*
169 g whole wheat flour

(*Both sourdoughs were liquid, refreshed overnight.)
Combine all of the ingredients and let ferment for 6 hours at room temperature.

Final dough:
all of the sourdough starter
1000 g  warm water
1500 g whole wheat flour

Combine the sourdough and water. Add the flour and knead the dough. Autolyse for 1 hour. Add 33 g of salt and work i through the dough. Set aside for 1 hour. Stretch and fold the dough and let ferment for 1 hour and 30 minutes. Divide the dough in fourth. Let rest for 20 minutes.

 Shape. (video )

 Proof while the oven is heating to 480- 500F.

Bake with steam for 20 minutes at 460F. Then for 15 minutes at 425 F.