By: Bread Festival Bakers
From Robert Barbeau, Bread Festival 2019
I used 200 grams of home-grown, hand-harvested rye–a Finnish variety called Akusti. This is the 6th year I’ve grown this grain, and I’ll be planting another eigth acre soon this fall.
The starter I used was started using a wild yeast culture from a sourced cider from Urban Forage Winery & Ciderhouse, where I am a wine maker.
- 450 grams white whole wheat flour
- 50 grams potato flakes
- 400 grams water
- 20 grams salt
- 300 grams rye flour
- 250 grams water
- 30 grams molasses
- 50 grams sourdough starter
- 150 grams sunflower seeds, roasted
Mix the autlyse and starter ingredients separately. Let sit 30 minutes to hydrate. After rye doubles in volume, mix both components. Knead with the stretch and fold method, 2-3 times.
Press dough into a flat oval and sprinkle seeds evenly over. Press seeds in with your fingers. Divide and shape into loaves. Bake in a 450 degree oven for 20-30 minutes.