Pumpkin Seed Graham Bread: sourdough, pressing residue and plenty of bite
New on the Plötzblog: a pumpkin seed graham bread, a pure wholewheat sourdough. Its special feature is an ingredient that is usually thrown away. When pumpkin seed oil is pressed, a residue called pomace is left over; it is dried, ground and baked into the bread here, for flavour and health. In addition, extra pumpkin seeds give the bread something interesting to bite into.
Graham flour, a fine wheat grist, brings bite and dietary fibre to the bread. The recipe makes an important note: the dough must be kneaded thoroughly and shaped firmly. If that succeeds, the description promises a really fluffy wholegrain bread that is raised only by sourdough, with no added yeast at all.
The sourdough is started with a soft wheat starter (TA 200) and ripens for 12 hours at 20 °C. The recipe also includes a note on how to control the temperature of sourdoughs and other doughs precisely, in case the kitchen climate fluctuates.
I like recipes that turn leftovers and by-products into something good. And a wholegrain bread raised entirely by sourdough is always a small proof of what a well-kept starter can do.
Source: Plötzblog
Graham flour, a fine wheat grist, brings bite and dietary fibre to the bread. The recipe makes an important note: the dough must be kneaded thoroughly and shaped firmly. If that succeeds, the description promises a really fluffy wholegrain bread that is raised only by sourdough, with no added yeast at all.
The sourdough is started with a soft wheat starter (TA 200) and ripens for 12 hours at 20 °C. The recipe also includes a note on how to control the temperature of sourdoughs and other doughs precisely, in case the kitchen climate fluctuates.
I like recipes that turn leftovers and by-products into something good. And a wholegrain bread raised entirely by sourdough is always a small proof of what a well-kept starter can do.
Source: Plötzblog
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