Light Rye Yeast Sour

A light rye bread containing linseed and sunflower seeds for that nutty crunch.

The Dough

Ingredient Weight US Volume Bakers Percentage
wheat flour 222 g 7.83 oz 1.74 cups 50.00%
rye flour 222 g 7.83 oz 1.74 cups 50.00%
water 288 g 10.16 oz 1.22 cups 64.86% (hydration)
starter 177 g 6.24 oz 1.39 cups 39.86%
fresh yeast 1 g 0.04 oz 0 tbspns 0.23%
salt 8 g 0.28 oz 0.64 tbspns 1.80%
linseed 25 g 0.88 oz 1.76 tbspns 5.63%
sunflower seed 55 g 1.94 oz 3.84 tbspns 12.39%
Total Weight: 998 grams / 35.20 ounces
Total Flour Weight: 444 grams / 15.66 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

1. Mix 2 minutes slow speed

2. Bulk Proof for 1 to 3 hours (depending on addition of commercial yeast)

1 comment

Looking good Graham!