Lemmy Bread

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Pic's Killer Bread (slrpnk.net)

submitted 3 days ago* (last edited 3 days ago) by [email protected] to c/[email protected]

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200g seeds mix (flax, chia, sesame, pumpkin, sunflower, hemp hearts, etc)
700g water
50g molasses

wait 2 hours

add:

300g rye sourdough starter (150g course rye 150g water)
650g AP flour
50g potato flour
50g gluten
8g dough improver (optional)
100g oats
20g inulin (optional prebiotic fiber)
15g salt

Mix to hydrade fully, wait 10 min, stand mixer 10 min

wait until doubled in size

put in a large (13.75” by 4”) buttered pullman pan spray with oil, cover with plastic wait until it puffs up over the top a bit

bake at 350f or 175c for 1 hour

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[–] verity_kindle 2 points 2 days ago (1 children)

What's the texture like?

[–] [email protected] 2 points 2 days ago

It’s very soft for a few days. After that it softens when toasted a bit. I like to toast it a lot until it’s a little crunchy and tender in the middle. Great sandwich bread, it holds together well. It’s become my family’s main daily bread after a decade of more traditional sourdough.