Bread Baking Buddies : Korni

Now ...Finally the Babes decided fixed rules for the buddies and I (who baked this wonderful hearty anf gigantic bread on the 17th of June) waited until too late !

I'm sorry.

I loved the bread, the way it taught me to use soy beans in breads, its crunch, and I even owned the book !!!

Thank you Lien !!!

RECIPE

(in red what Lien used)

Soy bean mixture

1/2 cup organic (dried) soy beans (85 g)
1 cup boiling water (235 g)

Poolish

1 package (2 1/2 teaspoons; 1/4 oz) active dry yeast (1 1/2 tsp)
2 1/2 cups warm water (2 1/4 cup = 533 g)
1 cup organic rye flour (100 g)
1 cup organic whole wheat flour (130 g)
1 1/2 cups organic unbleached white (or all-purpose) flour (180 g)

Dough

1 teaspoon active dry yeast
1/4 cup warm water (60 g)

All of the starter from the previous step
3 cups organic, unbleached white (or all-purpose) flour (420 g)
1 tablespoon sea salt (2 tsp)
1 tablespoon ground caraway seeds* (1 tsp)
1/4 cup organic flax seeds (37 g)
1/2 cup organic millet (100 g) All of the soy mixture

Glaze: 1 whole egg whisked with 1 tablespoon milk

Prepare the soy beans:
Place them in a small bowl, cover them with the boiling water, and let them soak for 10 minutes. Drain the beans and let them cool. Process the beans in a food processor fitted with the metal blade until they roughly chopped.

Place the beans on a cookie sheet and roast them in a preheated 350°F oven between 15 and 20 minutes, until they are completely dried out. Set them aside.

(to make your own, grind a few tablespoons of whole caraway seed in a mortar with a pestle until you have a fine powder. If your powder still contains large chunks of seed, sift the mixture and use 1 tablespoon of the sifted powder)

Prepare the sponge/poolish:
First proof the yeast, in a large bowl, in 1 cup of the warm water. When it is creamy, mix in 1 1/4 cups warm water and slowly add the rye flour, whole wheat flour, and 1½ cups of white flour by handfuls while stirring the mixture with a wooden spoon.
Set the batter aside, in a large bowl, covered with a dish towel, for between 8 and 10 hours or overnight.

Make the dough:
Proof the yeast in the warm water, add it to the risen sponge, and mix the two together. Start adding the flour, handful by handful, stirring vigorously with a wooden spoon. After all but 1 cup of the flour has been added (this will take about 10 minutes), turn the dough out onto your worktable, sprinkle the salt and the ground caraway over the dough, and incorporate them by kneading the dough for about 5 minutes while adding the last of the flour. The dough should be very moist.

Add the flax seeds, millet, and roasted soy beans and knead the dough to incorporate them.
Set the dough aside, covered, to rise for 1 hour, until it has doubled in size.

Flatten out the dough again and then shape it into a round loaf. This loaf is best proofed in a canvas-lined basket and then baked on a baking stone in the oven. It can also be placed on a parchment-lined baking sheet. Let the loaf rise for about 1 1/2 hours.

Glaze the loaf with the egg and milk mixture and bake it in a preheated 425°F oven for between 30 and 35 minutes.

(source: "The Village Baker" -Joe Ortiz)