28 Jan 03



I wanted to make a super hearty fiber colon blower bread. So we'll see how it turns out.
Starter:
  • 122 g fine rye
  • 128 g whole wheat
  • 250 g water
  • 22 g powdered milk
  • 1 tsp yeast
    • When I started the Starter, I also soaked 186 g of wheat berries and 32 g of steel-cut oats in 300 g of water. This concoction became the "gruel" referenced in the dough below.
    Dough:
  • starter
  • gruel
  • 165 g 8-grain cereal
  • 431 g all-purpose flour
  • 17 g salt

    • We'll let this rise slowly, perhaps for two days. We'll see.
    (Later) I did three rises on this loaf through out the day. This bread is a bit too hard core for non-fiber-freakers. The wheat berries did not soften enough in the overnight soak. The crust is good and crispy, and the bread itself has a nice flavor, but the wheatberries are almost like eating rice. Blech.