A light rye bread containing linseed and sunflower seeds for that nutty crunch.
|wheat flour||222 grams||7.84 oz||50.00%|
|rye flour||222 grams||7.84 oz||50.00%|
|water||288 ml||10 teaspoons||64.86%|
|starter||177 grams||6.25 oz||39.86%|
|fresh yeast||1 grams||0.04 oz||0.23%|
|salt||8 grams||0.28 oz||1.80%|
|linseed||25 grams||0.88 oz||5.63%|
|sunflower seed||55 grams||1.94 oz||12.39%|
- Total Flour Weight:
- 444 grams
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. This recipe was originally in grams and has been automatically converted to other measures.
1. Mix 2 minutes slow speed
2. Bulk Proof for 1 to 3 hours (depending on addition of commercial yeast)
Looking good Graham!