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I love sunflower seeds. They are delicious, nutritious, and have a very happy name that makes me smile whenever I eat them. So, when I saw this next bread I was overjoyed to be using them in this recipe. By now, I have already baked and eaten my weight in rye breads, but somehow the sunflower seeds just makes this next one seem less disheartening. This is bread recipe #35 in The Bread Baker's Apprentice book by Peter Reinhart, and according to Mr Reinhart, this recipe is an adaptation of Craig Ponsford's 1995 Coup du Monde team. Mr Reinahrt uses both a soaker, a wild yeast starter, and commercial yeast, but if you ahve been following along while I am doing this Challenge, you will see that I am attempting all of his recipes using only wild yeast. As per the rules of the Challenge, I will not post the recipe, but you can follow along on page 249 in the book, or find a copy here.
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So, my wild yeast:"Adam" is alive and kicking on the left, along with the rye soaker left overnight on the right.

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The next day, the soaker, Adam, and the rest of the final dough ingredients gets to be all cozy together into a tacky but not sticky ball.

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Now here is where the good stuff goes in- the addition of toasted sunflower seeds. The smell of toasted sunflower seeds made me a little crazy when they came out of the oven, because I was eating a kernel here and there while they were cooling off. So, I may have had slightly less seeds in the final bread than the recipe called for.

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After I managed to incorporate all the seeds into the flour, the dough cam together rather nicely. It was left to bulk ferment until almost doubled in size. For me, that actually took about 5 hours.

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After bulk fermenting, the dough was then divided into two and shaped into the "couronne" loaves as you can see. They were then left to rise again until almost doubled in volume and to be put into a screaming hot oven.(500 degreesF along with poring boiling water into a pan) I then lowered the oven temp to 450 degrees F and continued baking until done-- around 25 mins or so.

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The final loaves were beautiful and oh so tasty. I found the sunflower seed taste to be just as "loyal" as Mr Reinhart says, and the slices were perfect as an accompaniment to cheese and wine. Who knew sunflowers and rye would be such a delicious combo. I will definitely be making this one again!
yeastpotted

 


Comments

02/10/2011 8:23am

Sandra
I love any bread with seeds and this sunflower loaf looks amazing. I really need to get to this book and bake some of Peter Reinharts amazing breads.

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Sandra
02/10/2011 2:36pm

Thanks Oriana, Yes, You would be great at making some of his breads. But I enjoy reading about your recipes because you seem to draw from so many sources.

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09/01/2013 9:30am

I'm new to this site, just browsing around

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