A Simple Rustic Multiseed Sourdough Bread with a Touch of Home Milled Rye Flour
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- Опубликовано: 6 авг 2024
- This is the perfect recipe for baking straightforward multiseed sourdough bread. Rolling the dough in seeds produces an amazing crumb with great texture
I use a little Rye flour in this recipe but you can use wholewheat flour instead or use entirely strong white bread flour.
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Chapters
0:00 What we are making
0:15 Mixing the dough
1:13 Milling the rye flour
2:30 Finishing the dough
3:15 Building strength in the dough
4:42 Shape the dough
5:32 Scoring & baking
6:25 Surveying the loaf
#sourdoughbread 
Хобби
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yes I am interested in a soaked seed sourdough video!
Hi Philip! Great content! I have a tip for you when using fresh milled flour. I've been home milling for a few years and have learned that if you mix all the flour and water together the night before and leave it covered for a long overnight autolyse. This allows all the bran in the flour to become fully hydrated and you'll notice in the morning you will have a really nice extensible dough that's a pleasure to work with. Then knead in the salt and starter in the morning and laminate and bulk ferment as usual.
BRAVO! I’ll be trying this! thank you for sharing ❤
Beautiful Loaf Philip. Thank you for sharing.
Best. Sourdough. Bread. Ever! I have made quite a few times already and it comes out amazing every time! I have given it as gift to friends and they were amazed by how good it is! This is my favorite recipe!! Thank you!!
Philip thanks. This is a spectacularly delicious bread. It came out beautifully. I enjoy all your recipes and videos.
Awesome Marilyn
Great video thank you for taking us on this journey will try this soon thank you
Cheers Valerie 😀
Just ( re) started my sourdough adventure, and just so "happened" to find your channel, you've been a great encouragement! I just subscribed to get your email, I need all the wisdom you can share!
Awesome channel!
Don’t know how I missed this video!! I’ve been experimenting with seeds myself on your original recipe. Sometimes I win other times it stays pretty flat and doesn’t rise. It’s been very hot here though, I may have been over proofing it. Can’t wait to try this one! Thanks again for sharing these great recipes🙏
After milling I normally sift out some of the rougher bigger bits out to help remove the sharp edges. It's surprising when you sift to see how many bits of larger fiber are still there. Great episode thanks
Those mills are some seriously good looking machines!
I'm just getting started but the mill is good fun to use
I made this loaf and baked it off this morning...outstanding!!! Will make it again, many, many times Thanks for this wonderful recipe Phil! Update: I have now just cut this and it has an amazing crumb. I was worried because there was no pre shape involved, the taste is outta this world!!
Those mills are insane Philip! So cool, I love this loaf.
Cheers Dom 👍
Can't wait to give this one a try 👍 Cheers from Canada
Let me know how you go Marshall :)
Another great video, thanks! If you weigh the whole-grain berries before you grind them you won’t have leftover flour that sits around and eventually goes bad.
I just noticed how you just cover yiur dough with the pot in the oven, instead lf using an entire dutch oven(a pot and a lid), and its such a good trick for me, because I just happen to have a cast iron pot with no suitable lid on it! Thanks!
This bread is amazing! I love your recipes. I don't always get it all right, but I learn from my mistakes ... well at least I try 😉
Awesome! Pleased you enjoyed it and we are all learning every day, you definitely aren't alone! Happy baking :)
I've been wanting to make a great, seedy, rustic loaf like this for a long time and after binging your other sourdough videos I finally feel confident to make that leap back into sourdough after struggling so much when I first tried. Thank you for making such fantastic instructional videos and I can't wait to try these recipes out!
Cheers Casey. Hope all goes well and most importantly I hope you enjoy your baking :)
@@CulinaryExploration hola, soy una subscriptora y alumna. Agradecería que pusieseis subtítulos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas. Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo. Un saludo, una alumna
Nice Video Philip. After watching your video I just remembered I have a little bit of organic rye flour in the cabinet and I think I will give it a try with some caraway seeds for a nice tasty loaf of sourdough for me and my wife.
I was thinking the exact same thing for a caraway rye loaf!
I saw the bunny 🐰 ,thank you for sharing, great video
You're making me hungry 😋
Very nice
Super as always buddy!!
Cheers matey 👍
Hi Philip, I tired my first sourdough bread using your recipe. I used cake flour because thus what I had and bread flour can be costly where I stay, I just wanna say it was such a great success, thank you so much. Your recipes are well explained and easy to follow. I'm looking forwd to trying more of your recipes, thank you, stay blessed ❤❤❤❤❤
Sending love from South Africa 💕
Awesome Clara! Enjoy your sourdough journey and great to have you following along!
Thank you Philip another great video, gosh you are a natural! Also you have answered some questions which I had. Milling your own flour which I love the idea of doing and will look out for updates on your journey with that, using different types of flours, and also using seeds etc. Really informative and if you get time it would be excellent to see the dampened seed system as mentioned at the end. Ramon.
Cheers Ramon, I'm looking forward to learning more about milling. I'll keep you posted in the email. I will follow up with another video about soaking the seeds
An excellent Video again Phil. Thank you.
@@athanasiospapakostoulis580 Cheers Athanasios
Ahhh, Phil, Phil, Phil. Big smiles from here in NL. I can almost smell the toasted Sunflower seeds.
About the dust cloud during milling, a colleague is a part-time miller. I'll ask him about it. See if he's still talking to me after our last improvement project 🤣
LOL, didn't go well? I'm sure there is a certain amount of "dust", but this seemed too much. As if the grain was completely dry - not sure, as I said, a gut instinct. I'm loving the milling though.
YES please-show us how you soak and drain the seeds
I'd love to see a video on soaking the seeds.
Phil, started baking with off the back of a random TikTok reel from a much less informed creator and your videos have improved my loaves SO MUCH!
Wondering if you could share the baker's ratios/proportions for this and future recipes? Trying to reverse-engineer it is making my brain hurt but I'd like to dial-up/down loaf sizes using your calculator (which has also been a game changer for experimentation, by the way!) Thanks so much again!👌
Great video Phillip. Seeded loaves is something I need to do more often. You know me, it will be a yeasted loaf. I like using Spelt flour. I have not done much with Rye other than using it in a starter. Grinding your own flour, Wow, here in the Western United States we would say you are becoming quite the frontersman. Great video. 👍
All good fun. I’m enjoying the learning process. Hope your super bowl weekend is going well
Just ran to the grocery store to get some thick cut bacon for the pig shots. The butcher had Jalapeño smoked bacon, perfect for the pig shots.
@@Simplycomfortfood That sounds awesome
Philip, I use the soaker method for the seeds, it brings out the flavor even more, basically add boiling water with a touch of salt to your seeds and let them soak for couple of hours. As always, excellent video and straight to the point and details. Cheers.
Cheers Mike!
Nice work on a "Cracking little loaf!" My dear Sister was kind enough to score me one of those Ko Mo mills. They work really nice. If I may, I would suggest it's best to turn the mill on before adding the kernels as it's is possible to lock it up. If you ever plan on milling a couple pounds or more it's best to freeze the kernels the night before so as to keep the heat down, so as not to turn the germ unduly rancid. Thank you!
Thank you Barry! That’s awesome advice, your suggestions are right at the top of my list to try next time. Really appreciated
Barry, have you had problems with condensation on frozen grain which then gums up the stones? I too had thought about freezing grain before milling but was discouraged from doing so by Mockmill.
@@cachi-7878 Cachi, No, I haven't. I do put the wheat kernels in fairly air tight plastic containers prior to freezing. Perhaps my wheat kernels are properly dried before freezing. I do live in fairly dry climate, too, which may account for the stones not gumming up. So far I am only grinding wheat, and have had the mill most of a year. I've ground over 30lbs in it. About 4-6lbs at a time. The Ko Mo Mill says to clean the stones by milling just a small amount of rice on the course setting. It seems quite easy to do, but I haven't had to, as of yet.
@@CulinaryExploration My pleasure!
If you vacuum seal the amount you need then freeze, you will have zero condensation, I know it is an extra step but…..
Hi Philip,
What was the bakers ratio of seeds? You didn't mention. Is there a written recipe somewhere?
Philip, how do you find time to make a video every week? Love the aroma of seeds and nuts. I usually soaked them. Is there a reason you started scoring with razor w/o the handle? It seems like you score quite shallow and it turns out twin ears. I always ended up scoring twice, the gap already wide open before going into oven.
Mills, that's what they are!
Birdy
You hadn’t wondered Birdy?
Hi Philip, could you please explain why your dough is going to the fridge uncovered? I've never seen before this trick ;-) Thank you in advance
Anything to do with bread and seeds 👍🏻 the more the merrier 😆
You wouldn’t go to far wrong with this one then 😄
🤔 Is it possible to replace the strong white bread flour with whole wheat flour in this recipe? 👍🏻
@@marksinfield1266 You can. The outcome will be different though. The loaf will be denser. I'd try an even mix of strong white flour and wholewheat flour.
Wondering how you're getting on with your grain mill Phillip? This looks like your most recent video on the topic. I recently acquired a Mockmill 200 and am having a play with fresh-milled Khorasan. Seems like it may be a bit thirstier then pre-milled whole wheat here in the States. Perhaps we could hear more from you on this subject?
Do you preheat the oven at higher temp since the oven would loose temp after loading bread and water for steaming?
@Culinary Exploration, I am making this loaf and it is currently bulk fermenting. Yours was ready after 5 hours, in your recipe you state 'My dough took 5 hours to bulk proof. The time your process takes will be dependent on your temperature and other variables' so..... what I don't know is how to tell if it is ready or not? The temp here is lower than yours so am guessing a bit longer but would prefer not to guess 😅 Please help!
Kudos for jumping in with the mill. When I suggested breaking out the mill the other day I assumed you’d shelves them after using them a ton and getting bored of milling it yourself. I know what you mean about grains too - here in Western Canada, home milling is beyond a niche activity. Even the small, independent grocers who pride themselves on their (usually almost-expired) range of flours like Einkorn, Spelt, Red Fife, etc give you blank looks if you ask for whole grains to mill yourself. The chances of them having the slightest clue about grain hydration or grain varieties are zero.
I get the feeling I'm going to really enjoy this. I understand grains should be dry but the stuff I've found seems to go beyond... way beyond... dry. Looking forward to learning a bit about this. I'm ready to embrace the hiccups along the way, should be fun
@@CulinaryExploration Philip do you know the UK company "Hodmedods" they sell not only the mills but also all kinds of grains, mostly organic I think. Just for your perusal if you did not already know them, but good for UK residents to know that they can purchase in Pounds Sterling.
@@artycrafty9209 I do know them, they have got a great variety of different grains and pulses. I'm sure I'll be trying their products soon. I appreciate the info very much
@@CulinaryExploration 👍
Lovely to see you are using the mill.
Please is it more!
Would it be possible to make bread only on home-milled flour?
I will Christoffer, guaranteed! I'm sure that's possible. I need to get my head around the process :)
@@CulinaryExploration Looking forward.
But you are soaking these seeds, correct
Are they all toasted though ? Both IN the dough and ROLLED??
Thanks
Can't wait to try
How do we know how much starter do we have to use?
Hey Philip! I love your videos! They are by far the most informative and realistic videos on sourdough baking. I have a question, I'm currently making my first sourdough starter with a wholewheat flour I had, but I just now realised that it has a low protein percentage, about 7.7%. My question is, how will that affect my future doughs and breads when I make them if i also use a 13% white flour for strengthening/feeding the starter for 7 days after the starter has become viable, and in doughs when i bake bread?
You’ll be fine. Use the flour you have to get the starter going. As long as it’s a good quality flour you should be fine. You can change the flour as you go. How long has your starter been going? Is it getting lively?
@@CulinaryExploration thank you! It's going well I think. It's day 6 now, it grows, and I can see air-pockets on the sides of the jar, but no bubbles on top. I've had a hard time with conistency, I use a coarse-ground flour that absorbs a lot of water, I think it is too thick, so I'm adding more water. Have you found any differences in using coarse or fine flours?
My apartment is also pretty cold, my kitchen is 18-19 degrees celcius, so I'm a bit afraid that thats too cold aswell.
All in all I'm enjoying the journey :)
@@elisgronwald9321 I think you are right. If you feel the starter is a touch too thick, you can add a touch more water. 18-19c is just fine. Keep it going and see where you are in a week or so. Feel free to email me a pic if you have any questions.
Great video thanks a lot...why uncovered in the fridge?
I'm experimenting at the moment, with good results. I'll be filming a video on that soon. In the meantime feel free to cover in the fridge if you prefer. No stress :)
Phil, I have the Mockmill and I too see a cloud of dust when milling. You want the grain to be dry, otherwise it will gum up the grinding stones…
Appreciate that. I was wondering how dry the grain should be. Is there such a thing as too dry? The flour feels void of any hydration at all.
@@CulinaryExploration the grain I buy comes in vacuum packs so their humidity is that of the environment during harvesting and packing, assuming they got packed right away. I try to keep them in small quantities and re-pack them in a vacuum bag as well if im not going to use them right away. I am no expert in milling my own grain but I can tell you that if you bake a loaf using 100% home-milled grain, you will have to adjust your hydration even if you try to get fancy and attempt to discard part of the bran to obtain whiteish flour; it’s like relearning how to bake all over. Probably best to incorporate a small percentage of your home-milled grain into your recipe and test it out. Then gradually increase the proportions of freshly milled flour to your store-bought flour.
Also freezing the grain before milling as Barry suggested could work when trying to keep the post-milled flour at a cooler temperature. Just be aware of condensation if your milling environment is hot and humid which i can’t remember if Greece is humid.
@@cachi-7878 Cheers Cachi, really appreciate your input
This is my kind of loaf! Would this work as the hands off method, even with the eye flour?
Possibly. The dough built a lot of strength sitting on the countertop, let me know if you try it "hands-off"
Hello, why is the dough has to be uncovered? Xx
Wow, the loaf looks amazing!! How do you manage to get that crumb and oven spring at a 220 C temperature? I thought I needed at least 240-250 C to get such an oven spring and I even thought of changing the oven I have because the max temperature it has is 230 C. I even bought a cast iron pot and I still didn't get an oven spring with an ear :(
Don't change your oven! Experiment with the fermentation periods. See what happens when you reduce the bulk proof and the final proof in the basket a little. I'll be doing a video on that in the future.
I am wondering why you didn't include the seeds as part of the dry ingredients to calculate the hydration? I'm going to try a loaf and see what happens. I make multigrain sourdough regularly and find that 75% hydration is the minimum I can get away with . . dry oats, eikhorn and all purpose Canadian flour.
Hi please make a video with 100% gluten free sourdough bread, with rather buckwheat or EINKORN. Please thank you.
Looks amazing! What kind of seeds was that?
A little mix of sesame, nigella, golden and brown flaxseed, pumpkin and sunflower 👍
🤤🤤🤤🤤
I wonder how using some of that malted barley syrup would work in that loaf?
I’m sure it would work a treat buddy
Is it possible, that the newsletter registration does not work? I do not get a confirmation email.
Not that I’m aware off, I’ve just checked and all seems good. Newsletter confirmations have a habit of dropping in the spam folder. Would you check?
I don't have any mail in my spam folder either.
@@Sweetoral Everyhting loks good on my end. I can only suggest you click through the process again. If you still have problems you can ping me an email and Ill add your email address
Can someone translate "doorstep cheese and pickle sandwiches" please?
??????? ?
Nothing simple about this. First in the United States we do not use grams. You seem to be talking to people that have been at your show before. We are new to bread making so this was impossible to follow.
Welcome to baking. Any kitchen scale will let you switch the display mode to grams rather than ounces. Then you can bake with whole numbers. Run, don't walk from any recipe that uses cups and/or fractions as a measurement. Metric recipes are not new to American bakers.
Wait what? You live in Athens? ❤ And I was thinking you do have way to many Greek products in your fridge 😃 . Awesome vid as always.
I do 😎🤩