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Linseed ‘Deli’ Bread

with 8 comments

As winter slowly recedes back to wherever it came from, my appetite for the comforting flavors of whole grain or rye breads somehow gets a new ‘interpretation’ in spring. Quite odd. I happens every year and every time I am caught by surprise. A mild rye bread suddenly becomes the ideal picnic loaf when it seeemed a little too light and lacking in flavor and texture in winter. I don’t know, cooks might move from stews, soups, beans and cabbage to pasta, pizza, tomatoes and other bright flavors, I find I enjoy wheat breads the most in summer. And this loaf is certainly closer to wheat than it is to rye. I used a little apple juice and yoghurt in the starter to make it ferment a bit quicker and to add a little natural sugar. A light, moist loaf with a crisp crust. New light through old windows.

Edit, 23 March 2009: In case you’re wondering about the apple juice, please see a former post about ‘French Wheaten Rye’ from the book ‘Baking with passion’

Linseed ‘Deli’ Bread

Sourdough

  • 70g strong white flour
  • 70g rye flour
  • 20g yoghurt
  • 50g apple juice
  • 70g water
  • 1 tsp mature rye sourdough, hydration: 100%

Mix and let stand covered in a warm spot for 12-16 hour.

Yeasted poolish

  • 50g strong white flour
  • 50g water
  • 0.1g fresh organic yeast

Mix and let stand covered at room temperature for 14 hours.

Linseed (aka flaxseed) soaker

  • 50g linseeds
  • 100g cold water

Mix and let stand at room temperature for at least 3 hours.

Dough

  • 50g rye flour
  • 150g strong white flour
  • 30g water (so that consistency of dough is rather loose)
  • 4g fresh organic yeast
  • 8g sea salt
  • Sourdough
  • Yeasted poolish
  • Linseed soaker

Bulk fermentation: 1 hour at room temperature
Final fermentation: : 1 hour at room temperature
Bake at 210°C for 50-60 minutes.

Written by theinversecook

22 March 2009 at 18:45

8 Responses

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  1. # 20g yoghurt
    # 50g apple juice
    ..da hab ich gedacht …. ich hab mich verlesen.

    Klingt aber interessant. Werde ich mal probieren.

    Stefan

    23 March 2009 at 02:39

    • Eine vielleicht etwas neumodische Art der Sauerteigbeschleunigung, aber jedenfalls sehr schmackhaft :-)

      theinversecook

      23 March 2009 at 17:35

  2. Interessante Kombi!

    Ulrike

    23 March 2009 at 15:08

    • Ich gab dieser Kombination noch etwas gesalzene Butter und Schinken dazu, dann war’s perfekt.

      theinversecook

      23 March 2009 at 17:36

  3. What a beautiful crumb and wonderful looking loaf!

    Jeremy

    24 March 2009 at 01:27

    • The linseed soaker turned the crust orange :-)

      Maybe the inclusion of a smaller amount of soaked linseeds are a good way to improve crust color without adding too much sugar.

      theinversecook

      25 March 2009 at 00:16

  4. Hi Nils, Your pictures of the Linseed bread are making me hungry, what an awesome looking loaf. Yummmy. God idea to augment the starter with yogurt and apple juice, I will try. Keep baking, you are moving onto a higher plane of creativeness. Seriously.

    David Aplin

    5 April 2009 at 02:36

    • Hi David! That idea is from the book “Baking with passion”, actually. A good idea. I think the apple juice was supposed to add vitamine C as dough stabilizer, but there might be anther reason. It works and I am quite happy with it. I will still try to reach that higher plance of creativeness.

      theinversecook

      5 April 2009 at 04:28


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