Blog Layout

WHOLE RYE & PURPLE WHOLEWHEAT BREAD WITH ANCIENT GRAIN SOAKER

Jan Schluter • December 1, 2022


FOR THE SOAKER


  • 100g Risen Flour Ancient Grain blend
  • (or 100g of your choice of grains, chia, oats, buckwheat, millet )
  • 2g salt
  • 200g boiling water

Mix all ingredients together, cover and leave to soak for 3 to 24 hours.



Ingredients for the Dough

  • 300g Risen Flour’s Purple Wholewheat Flour
  • 50g Risen Flour’s wholemeal rye flour
  • 50g Risen Flour’s Artisan Wholemeal Flour
  • 50g rye sourdough starter
  • 8g salt
  • 3g instant dry yeast or 9g fresh yeast
  • 10g honey
  • 200g water

 

+/- 100g Risen Flour’s pumpkin and sunflower seeds to coat.

 

Make the dough

  • In a large bowl combine the water,sourdough starter,  yeast, soaker & honey. Mix well to dissolve honey and sourdough starter and hydrate the yeast.  Mix the flours and salt together then add to the liquids and mix until there is no dry flour left.
  • Cover and leave to autolyse for 30 minutes. This step is where the gluten starts developing and makes kneading a bit easier as the flour will also absorb some of the moisture and the gluten develops.
  • Tip the dough out on the table and knead using the slap & fold method for around 8 – 10 minutes. The weaker your flour the longer you will have to knead it.  I kneaded my dough for 10 minutes. *Desired dough temperature 23C (74F). You can also do this process in your food processor or on the dough setting of your bread machine, but just let it knead and take the dough out of the bread machine once kneaded, don’t let it sit and proof in the machine.
  • Place the dough in the bowl, cover, and chill down for 1 hour.
  • Do 1 x fold
  • Cold Ferment in the fridge for up to 24 hours.
  • Once you are ready to bake the bread dust the dough with flour & on the edge of the bowl , release it from the bowl gently and tip it out on the table with the smooth side down. Flatten it slightly and shape it into a loaf. Fold the two sides over each other in the middle and roll the dough up gently.
  • Place the pumpkin and sunflower seeds in a flat sheet pan
  • Roll the loaf in the pumpkin & sunflower seed mixture until all surfaces are covered. Be gentle and try not to degas or deform the dough.
  • Place the dough in a 1kg loaf tin or I used two 500g tins.
  • Final proofing  will take 3 – 4 hours depending on the temperature of your kitchen.
  • During the final hour of fermentation preheat your oven to 210C (410F) fan off.
  • Bake for 40 minutes.If you find the top is browning too much over loosely with foil* 
  • Take the loaf out of the tin. Place it back into the oven. Lay it down on its side to prevent it from deforming. Bake for another 10 minutes. This step will ensure that the loaf keeps it shape as it cools, and it will attain an even bake on the crust all around.
  •  

NOTE 1 : Fermenting: This step begins as soon as you cease kneading. Fermentation is necessary to develop flavour and the longer you leave it the deeper the flavour development, .


Ancient Grains - Sourdough Starter Rehydration and Recipe

Grain growing in field
By Jan Schluter March 6, 2025
A brief description and explanation of Ancient Grains and how they perform in bread
Sourdough Bread
By Jan March 6, 2025
The Sourdough process from Start (er) to Finish
By Jan Schluter February 20, 2025
MOIST HEARTY GRAIN LOAF
soft fluffy tortilla
By Jan Schluter February 20, 2025
Delightfully soft fluffy flour tortilla the family will adore!
sourdough bread basic bread
By Jan Schluter February 14, 2025
Sourdough and Basic Bread making workshops
Soft and Fluffy garlic and herb bread festive wreath on blue round plate
By Jan Schluter November 28, 2024
Soft and Fluffy garlic and herb bread festive wreath on blue round plate
nuts and dried fruit in a dish
By Jan Schluter September 24, 2024
PUmpkin seed and nut bars
soft wholemeal loaf with knob of buttter on slice
By Helium Marketing August 28, 2024
Wholemeal bread recipe from scratch
blueberry loaf with white icing and lemon
By Jan Schluter August 27, 2024
blueberry loaf with white icing and lemon
melting moment biscuits sandwiched together with gluten free flour product bag in background
By Jan Schluter May 30, 2024
GLUTEN FREE MELTING MOMENTS
dough in tin
By Jan Schluter May 21, 2024
the most frustrating part of sourdough baking.... when is bulk fermentation complete?
photo showing the difference between a  tangzhong and Yudane
By Jan Schluter May 21, 2024
A bowl of tangzhong is like a roux, thick paste. A Yudane is a stiff ball of scorched flour
two types of sourdough bread North African
By Jan Schluter April 5, 2024
Recipe explaining how to bake the North African and Chilli bread mixes
Hot cross buns, soft fluffy
By Jan Schluter March 13, 2024
Soft fluffy hot cross buns filled with dried fruit and packed with flavour
weighing tin with water to calculate loaf tin capacity for dough
By Jan Schluter March 8, 2024
How to calculate the loaf tin capacity for bread dough
Gluten Free Banana Bread Mix - The best Ever!
By Jan February 6, 2024
This Gluten Free Banana bread mix is versatile and tastes devine - use overripe bananas for the best flavour
Lamingtons, light sponge coated in decident chocolate and coconut
By Jan Schluter January 23, 2024
Lamingtons baked from scratch - light sponge coated in chocolate and coconut
German Rogbrot or Rye Bread
By Jan Schluter October 27, 2023
Wholesome wholegrain rye bread made with cracked rye, sunflower seeds and caraway
Stacked Sourdough loaves
By Jan Schluter October 16, 2023
Explaining what diastatic Malt is and how to use it in your bread making process, to use or not to use.
Baguettes
By Jan Schluter December 7, 2022
An unbelievably flavourful Baguette is produced from this recipe and it enables you to make baguettes daily.
ciabatta bread held up sliced
By Jan Schluter October 17, 2022
INGREDIENTS: 8g Risen Flour's dried instant yeast 200g Risen Flour's Durum Semolina 400g Risen Flour's pizza Milano flour (or strong white bread flour) 480g water 11g Salt METHOD Place yeast, 400g flour, 200g semolina , 450g water and 11g salt in an electric mixer. Beat on medium-high speed until just combined and slowly add more water a little at a time and allow to absorb before adding more water. Check the dough and if its not absorbing any more water discard the balance of the water, otherwise add the rest slowly. Mix until full gluten development has been reached - about 25 min in a domestic mixer scraping it off the hook as it creeps up. The dough will be a wet and sticky. Do the window pane test - with wet hands pull the dough apart and it should stretch and become transparent with a clean smooth membrane. You should be able to stretch the dough for around 10cm before it breaks. (dough will be quite wet). With wet hands transfer to a greased bowl cover with a clean tea towel and set aside at room temperature for 1-1.5hrs during this time do 2 sets of stretch and folds 30min apart. ( a stretch and fold is taking one edge of the dough and lift it up and fold it over to the middle, then repeat with the other sides ), OR until doubled in size ( In warmer tempretures it may take less time so keep an eye on it). It should be wobbly and bubbly. Once its rested place the dough gently on your baking tray that has been heavly floured (you can use baking paper too) - cut into shape sprinkle the top generously with flour on top and allow to proof for 30 - 45min more at room temp covered. Preheat oven to fan forced 240°C. Place a saucepan on the bottom of the oven with a rack above it. Bake for 25-30 minutes until bread is risen, golden and bottom sounds hollow when tapped. Cool on a wire rack for 1 hour. Enjoy - if you have any questions please drop me an email or give us a call. Jan
Ciabatta
By Jan Schluter October 13, 2022
Ciabatta bread using our advanced method. Produces a delightful loaf of your favourite Ciabatta - serve as a sandwich - toasted - topped with your favourite toppings!
gourmet savory crackers
By Jan Schluter October 12, 2022
Gourmet crackers which can be adapted easily to your tastes and imagination. These cost a fortune at the shops but are increadably inexpensive to make at home.
split loaf, fruit bread
By Jan Schluter April 18, 2022
A few explanations on why bread splits during baking
german sunflower loaf
By Jan Schluter November 25, 2021
Ingredients for the dough & method A : For the soaked sunflower seeds 75g water 75g toasted organic sunflower seeds B: For the dough 425g Liquid rye levain, mature (See recipe "levains of various kinds" under Blog section) C: 150g Soaked toasted sunflower seeds 120g Wholemeal Rye flour 100g Wholewheat flour 50g High Gluten Bread Flour the Organic, Premium White or our Artisan Single Origin flour will do well 9g Fine Salt For the topping: Sunflower seeds 1: Prep the sunflower seeds by boiling the water and adding the toasted sunflower seeds – leave to soak for 8 – 10hrs 2. Mix (by hand) section B in a bowl and stir to dissolve yeast. Add C and mix with one hand using a squeeze and release motion, until fully incorporated. Transfer to a lightly greased bowl, cover and leave for around 10min. If you use a machine, in the bowl combine B in the mixers bowl and stir to dissolve yeast. Add C and mix on medium speed until fully incorporated, then cover and leave to stand for 7 min. Bulk Ferment: For 30min, no folds and keep covered throughout. For a large loaf – don’t divide For a small loaf divide Shape the dough directly into the loaf pan(s) with wet hands, push dough into the pans and smooth the surface, top with sunflower seeds. Final proof @ 27DegC and 65% relative humidity for a large or small loaf 1 – 2 hours. Or for final proof at 21dec C proof for 2 – 3 hours Baking times and temps For a large 1kg loaf using a convection oven steam after closing the oven ( you can pour boiling water into a pan at the base of the oven). Bake at 245degC for 25-30min on the lowest fan setting for a 1kg loaf. Or if you are baking in a loaf pan ( as opposed to proofing in banneton and tipping onto board) on a baking stone bake at 250degC for 15min, drop temp to 180degC and bake for 30min For a small 500g loaf – as above for the steam process and bake at 245degC for 20min. Or if you are baking in a loaf pan ( as opposed to proofing in banneton and tipping onto board) in a bake loaf pan on a baking stone, bake at 250degC for 15min, drop temp to 180degC and bake for 10min. Tips Make sure your work surface is well covered with rye flour when dividing & shaping the dough (if you divide it). When dough is fully proofed the top of the loaf will dome and crack a bit. Remember that baking times can vary. The best way to ensure the bread is baked is to check its core/inside temp which should read between 98 – 100degC. After baking allow the bread to rest in the pan for 5 min before unmolding it, this will help the bread keep its shape. Unmold onto a wire rack and allow to cool. Even though you may be baking in a pan it is suggested you place the pan on top of a baking stone (like a pizza stone) which will help speed up the baking process and get better results. Enjoy - if you have any questions please drop me an email or give us a call. Jan
sourdough starter
By Jan Schluter November 25, 2021
Levains of different kinds, an explanation
Breadcrumb artisan loaf
By Jan Schluter November 8, 2021
Artisan Loaf incorporating breadcrumbs from a variety of leftover breads.
chocolate chip cookies
By Jan Schluter September 22, 2021
Our favourite Chocolate Chip cookie recipe baked many times throughout our children's childhood. So versatile . Change it up to suit your family and create wonderful memories for you, your family and your community
Ancient Grains Spelt, Emmer, Rye, Khorasan, Sourdough loaf
By Jan Schluter August 7, 2021
A wonderful ancient grain sourdough bread using Emmer, Spelt, Khorasan flours
By Helium Marketing May 24, 2021
All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix. Baking by hand or Mixer (If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients). Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.
Soft and spongy Gluten Free Bread Mix
By Jan May 24, 2021
This bread mix is flying out our door - it makes the most devine soft spongy loaf of bread. Add nuts and seeds to your hearts content!
ORGANIC WHOLEMEAL BREAD MIX
By Jan October 24, 2020
BREAD MAKING INSTRUCTIONS for organic wholemeal bread mix
Spelt Wholemeal, gentle gluten bread
By Jan October 7, 2020
Superior quality Spelt Bread Mix. The Ancient grain contains gentle easily digestible gluten ideal for those that suffer with digesting gluten.
Share by: