The Bread Baker’s Apprentice, Sourdough (Pumpkin) Seed Rye (an adaptation of Sunflower Seed Bread)
Notation from Peter Reinhart for the original recipe of the Sourdough Sunflower Seed Bread recipe that he adapted for his book (page 249, first paragraph), “This is a variation of a formula developed by Craig Ponsford and the Coupe du Monde team in 1995.” PR, then continues to unfold the mystery of how he developed his version. I urge you to find this book, buy it and journey your way into the land of all things, floured. And if I can’t convince you, do me one special favor, give yourself the treat of clicking on Peter Reinhart’s name in my fourth paragraph. Watch the TED presentation he gives, and then ask yourself; ”Is this what I’ve been missing?” It may very well be your answer. :)
I’m digging back into my favorite baking book, not in any particular order, but working with ingredients that are at hand, or easy to acquire. I had every intention of doing a Pumpernickel Rye, but the organic and coarse cut rye meal is not available through any of my local sources (catalog ordering is in the process).
Again, I let the rogue out-to-roam and she insisted upon using pumpkin seeds over sunflower, so they are in that stash of this ‘mix-up’ adaptation, along with some added cranberries and currants. The outcome is a fun one; offering a bit of sweetness into the dough.
Peter Reinhart, offers this recipe on pages 249 through 251, within his book, The Bread Baker’s Apprentice, and the challenge presented by, Nicole, lovely blog writer of, Pinch My Salt. Our original intent was to bake our way through this lovely text, but some of us ran directly into those orange cones, C A U T I O N signs and warnings that would abrupt us in the midst of our dough relationships. (Dang, it’s one thing to be sidetracked, but to be held against our baking will, well, that is quite another. I’m going to imprison a few of the offenders if ever I find them. NO! They will not receive bread. Only water, local tap water, at that!)
Let’s go look at this bread, shall we? Grab a plate and I’ll grab the butter and jams. I’ll bring tea cups for our coffee. ;)
Pumpkin Seed Rye/Cranberries & Currants
The recipe makes two, one pound loaves….a few ounces over once you consider adding the ounce (each), of cranberries and currants. Peter asks for 1/2 cup of sunflower seeds, roasted. I used a 1/2 of freshly roasted pumpkin seeds.
Once you are ready to bake your loaves you will pre-heat your oven and prep it for steaming. I always use an old roasting pan and a cheap plastic bottle to mist the sides and walls of my oven. I will tell you that the baking time varied greatly from what Peter posted. He suggested placing the loaves into the oven (preheated to 500 degrees), then pour one cup of water into your steaming vessel. Leave the temperature at 500 degrees and at 30 second intervals, open the door and spray the walls with water, doing this twice. At this point, turn the oven setting to 450 degrees for a 10 minute bake. Once the ten minute mark hits, turn your oven to 425 degrees, also turn your bread at 180 degrees to insure even baking. You are then prompted to continue baking at 425 degrees for 15 to 25 minutes, or at which time the loaves register 200 degrees (internally). I found that by the time I passed the first 10 minute mark, my loaves were as golden brown as I wished, therefore I loosely tented foil over them, on both bakes. Also, the first loaf took, 10 + 15 mins. to bake, the second, 10 + 20 mins. In fairness to PR, I need to acknowledge that my oven baked a dozen cupcakes prior to the bread. Also, the second time around, I did not fully register 500 degrees before the 2nd bake, opting for 450 degrees and the ten minute turn and lowering to 425 degrees. (Are you overloaded on Fahrenheit changes? Yeah, I thought so. Therefore, lets just opt-out of any adverse recourse over Peter’s directions. I told you earlier that the rogue-in-me came out to play today. ;)
I think this lovely loaf is a game-changer to a boring toasted bread. I’m tempted to streusel coat it with cinnamon sugar on my next bake. And while I love sunflower seeds, something simply told me to toss fruit into the mayhem. Those berries and currants were perfect additions.
She’s dusted with semolina (pasta flour) in today’s showcase. That adds a nice little touch, but then when does semolina not scream, YUMMY? I know! There’s just nothing like that lady. She be classy. :)