"Bochenkowo: Bread at Home" has moved to LOAF ST

BOCHENKOWO/BREAD AT HOME HAS MOVED TO: http://loafstreet.wordpress.com/.

Please check the new recipe: Sourdough Rye Bread wit Cooked Wheat.

Rye Sourdough with Sprouted Kamut

Sourdough Starter:
1 tablespoon whole rye sourdough
250 g water
200 g whole rye flour
Let ferment for 10 hours.

Mash:
1000 g hot water
1000 g stone ground rye flour
Cover and let sit at room temperature for 8-10 hours.

Final dough:
sourdough starter
all of the mash
sprouted kamut, ground (how to sprout Kamut)
30 g salt
15 g black caraway seeds
Let ferment for 6 hours in the mixing bowl. Line two pans with parchment paper and scoop the dough into them. Let proof for 3 hours.
Bake at 490 F for 20 minutes, at 460 F for 20 minutes . Remove the loaves from the pans and bake for 20 minutes at 400F (without parchment paper).
Let sit for 24 hours before slicing.

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100% Whole Rye Sourdough Loaves with Sunflower and Caraway Seeds

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Sourdough Starter:
145 g  rye  sourdough starter (120% hydration)
410 g stone ground rye flour
413 g water
Let ferment for 7-8 hours

Mash:
850 g stone ground rye flour
150 g sunflower seeds
15 g black caraway seeds
914 g hot water
Use a  potato masher to combine the hot ingredients. Let sit at room temperature for 8-12 hours.

Final Dough: 
all of the  rye sourdough starter

all of the mash

23g salt

Combine the ingredients in a large mixing bowl. Let ferment for 8 hours.

Line two loaf pans with parchment paper. Scoop the dough into the pans and preheat your oven to 500F.

Bake :

for 20 minutes at 490F, covered with similar pans (it helps the loaves to rise in the oven)

for 20 minutes at 460 F, uncovered

for 10 minutes at 400 F(without pans and without parchment pepper)
turn the oven off and leave the loaves inside for 5 minutes. 
Let sit for 24 hours before slicing.

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.

Recipe:

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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