Ingredients:
75g active starter
100g strong coffee(cooled)
250g lukewarm water
25g olive oil
40g unsulphured molasses
100g cooked rye berries
140g toasted sunflower seeds
250g strong white bread flour
200g whole grain pumpernickel (dark rye) flour
50g whole wheat flour
9g salt
Method:
Mix starter, coffee, molasses and water in bowl (Don’t add oil yet).
Mix flours and salt together in a separate bowl until combined. Add cooked rye berries and toasted sunflower seeds to flours and add
The mixture of coffee, water, starter and molasses to the flour and berries. Mix well, the *dough will be stiff and sticky. Cover dough with shower cap or whatever you use.
Let dough rest for two hours on counter.
After rested fold in the 25g olive oil (dough will still feel very stiff).
Do 3-4 ( I did 4) more stretch and folds spaced 45 minutes to 1 hour apart.
The dough won’t stretch like white flour dough will so do the best you can each time.
Note: I mixed the dough at 9 am and did the last stretch and fold at 5:30pm.
Let the dough double on counter until doubled.
I let my go for 7 hours but yours may vary depending on the temperature in your kitchen.
Once doubled do one last stretch and fold around dough and with a wet hand( dough is sticky!)
Remove dough by letting it fall into your hand and Place in banneton that’s well dusted with rice flour.
Cover put in fridge overnight.
When ready to bake remove from banneton, put in enamel roaster or Dutch Oven. Cover and bake from cold start 450F for 50 minutes then 7 minutes uncovered.
(I used an enamel roaster) Let cool on wire rack 1 1/2 hours at least!! Longer if you can.
Enjoy!!
The Sourdough Files 