Wholegrain Toast
In the whole grain aisle, the toast should not be missing, but not just one to carry a spread! The first attempts to make a toast bread out of pure wholegrains were not exactly great. The treat came with a combination of a seed soaker and water roux, this also had the benefit of increasing the nutritional value at the same time.
Recipe
for a dough weight of 2185g
Total Recipe
| 500g | Wholegrain wheat flour | 50% |
| 300g | Wholegrain spelt flour | 30% |
| 100g | Wheat flour Type 700/550 | 10% |
| 70g | Wholegrain rye flour | 7% |
| 30g | Rye flour Type 960/997 | 3% |
| 910g | Water | 91% |
| 70g | Toasted sunflower seeds | 7% |
| 70g | Toasted sesame seeds | 7% |
| 70g | Flax seeds | 7% |
| 20g | Salt | 2% |
| 15g | Honey | 1,5% |
| 15g | Yeast | 1,5% |
Sourdough
| 70g | Wholegrain rye flour |
| 100g | Water 45°C |
| 15g | Starter |
Dissolve the starter in water and mix in the flour until lump-free. Then allow to mature for 8-12 hours at room temperature.
Soaker
| 210g | Water 45°C |
| 70g | Toasted sunflower seeds |
| 70g | Toasted sesame seeds |
| 70g | Flax seeds |
| 20g | Salt |
Mix together then cover and let soak at room temperature for 10-12 hours.
Water Roux
| 30g | Rye flour Type 960/997 |
| 120g | Water 20°C |
Dissolve the flour in the water and then heat to approx. 85-90°C. After heating, cover and store in the refrigerator.
Main Dough
| 185g | Mature wholegrain rye sourdough |
| 440g | Soaker |
| 150g | Water roux |
| 500g | Wholegrain wheat flour |
| 300g | Wholegrain spelt flour |
| 100g | Wheat flour Type 700/550 |
| 480g | Water (hold back some of the water!!) |
| 15g | Honey |
| 15g | Yeast |
Production
- Place all ingredients (hold back 20% of the water) in the mixer and mix on slow for 6 minutes. Only at the end of the initial mixing phase is the additional water added to correct the firmness.
- Then knead on fast speed until the dough has completely released from the side of the bowl (about 6-7 minutes). Due to the high hydration the dough can be shiny on the surface, this should not be confused with an under mixing!
- Then put it in a dough tub and fold one time after 40 minutes.
- After folding let the dough mature for another 60 minutes.
- To work up, divide the dough, form and place in an oiled toast pan. The dough fill should be adjusted to the selected pan. This should be about 10-15% higher with wholegrain breads- whole grain flours lead to a lower volume!
- The set aside to proof- approx. 50-60 minutes at room temperature.
- The toast is baked at 255°C reduced to 235°C
- Bake time about 40-45 minutes
