The whole-grain fans in my family will be enjoying this bread for dinner tonight. Baguettes are proofing in the couche for those who like it whiter.
This bread begins with a sourdough rye starter, which I make with my two-year-old rye chef using Daniel Leader's formula in Bread Alone: Bold Fresh Loaves from Your Own Hands.
Here are the ingredients:
18 oz. Rye Sourdough Starter
2 C. Whole Milk
1/2 C. 2% Milk
1/2 C. Water
1 lb. 7 oz. King Arthur White Whole Wheat Flour
12 oz. Hodgson Mill Stone-Ground Whole Wheat Flour
1 T. Redmond Sea Salt
1/2 C. Unsulphured Molasses
1 C. Roasted Sunflower Seeds
1 C. Roasted Pepitas
1 C. Millet
Roasted seeds and millet give this bread a delightful crunch. I love eating it just plain. It is also delicious toasted with a bit of salted butter or a smear of cream cheese.
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