Sunflower Seed Rye – The End of an Era

Sunflower Seed Rye, the 35th bread (out of 43) in the Bread Baker’s Apprentice Challenge, is also the last in a series of sourdough breads featured in The Bread Baker’s Apprentice. If you have read my blog before, you know I am a big fan of sourdough, often adding it to yeast bread recipes and having gone so far as to make a sourdough starter tutorial. Needless to say, I loved this bread. And my wife, who is a sunflower seed fanatic, was pretty fond of it, too.

This bread starts with a soaker of pumpernickel grind rye flour and water. In a departure from many of Peter Reinhart‘s other sourdough recipes, this recipe calls for instant yeast, in addition to the firm starter.

I made the soaker and firm starter the day before making the dough.  The dough was supple, soft and just a tad on the tacky side. Although I’ve had mixed results stirring in fruit, nuts, etc. with the Kitchen Aid dough hook, the sunflower seeds folded in easily and didn’t change the consistency of the dough.

After a 90-minute fermentation, I divided the dough in half and shaped each piece into a couronne, or crown. This is done by making a boule, poking a hole in the middle, stretching it into a giant bagel shape, and finally pressing a dowel (or in my case, the handle of a wooden spoon) into four sides of the dough. I dusted the creases with flour to help keep them from growing shut as the bread proofed.

I proofed the dough for about 90 minutes, until it grew to about 1 1/2 times its original size.

While the dough was proofing, I got the oven ready by putting a roasting pan on the bottom shelf and preheating the oven to 500 dF. I proofed the bread on parchment paper that I had placed on a baking sheet, and when the dough was ready, I put the baking sheet in the oven and poured a cup of boiling water into the roasting pan.

I lowered the heat to 450 and baked the loaves for about 25 minutes, rotating them after 10 minutes. The loaves looked pretty nice when they came out, even though the holes baked closed.

The bread was delicious, with a nice tang from the sourdough, a sweet saltiness from the sunflower seeds, and a robust flavor from the rye — definitely a bread worth making again.

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4 Comments

  1. ap269 said,

    February 19, 2010 at 8:02 am

    Glad to hear you liked this bread. It looks really good. Mine looked good, too, and the hubby absolutely adored it. I thought, it was kind of boring, though. There was something missing in the flavor. Not that I know what that would be, but this bread just was not one of my favorites.

  2. February 9, 2010 at 7:34 am

    I loved this bread! Definitely one of my favorite breads in the challenge.

  3. gaaarp said,

    January 16, 2010 at 1:59 pm

    I used Bob’s Red Mill Pumpernickel Rye. I got it from the grocery store.

  4. AnneMarie said,

    January 16, 2010 at 7:58 am

    What did you use for your rye flour and did you special order it?


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