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Dark Rye with Raisins and Sunflower Seeds- Sponge version
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AEF
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Dark Rye with Raisins and Sunflower Seeds%Kilos/Grams
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Enter desired loaf weight in yellow cell.
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Ingredients
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Sour
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Pumpernickel Rye Meal20.00%8.56
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Rye Flour -dark80.00%34.22
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Mature Rye Starter-100%3.00%1.28
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Water-78F70.00%29.94
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Total weight173.00%74
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ripen for 12-15hrs at 75F
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Rye Meal Soaker
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Pumpernickel Rye Meal100.00%34
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Water-hot120.00%40
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Total220.00%74
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Soak overnight.
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Whole Rye Grain Soaker
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Whole Rye Grain100.00%69
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Water100.00%69
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Total200%137
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Soak overnight, drain and simmer in enough fresh water to cover.
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Cook till soft. Drain and cool. The grains should be moist, not wet, and
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there will be extra left over that can be frozen for later use.
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Sponge
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Whole Wheat Flour100.00%102
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Sour72.72%74
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Rye Meal Soaker72.72%74
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Whole Rye Grain Soaker135.00%137
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Water66.00%67
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Total446.44%454
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DDT 75F Bulk Ferment for 3 -4 hours at 75-78F.
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Final Dough1350
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Rye Flour -dark100.0%298
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Sponge152.6%454
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Raisin Paste33.0%98
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Mixed Raisins32.0%95
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Amber Rum *note* macerate raisins overnight with rum.11.1%33
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Sunflower Seeds44.0%131
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Molasses5.0%15
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Sea Salt3.7%11
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Water72.0%214
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Total weight453.4%1350
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DDT 78-82F Bulk Ferment for 30-45 minutes. Final proof for 1.5-2.0 hrs.
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See notes for baking times and temperatures.
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Overall FormulaKilos/Grams
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Total Flour100.00%545
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Whole Wheat Flour18.66%102
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Pumpernickel Rye Meal7.74%42
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Whole Rye Grain12.60%69
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Rye Flour -dark60.88%332
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Whole Grain Rye Flour-from starter0.12%1
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Raisin Paste18.02%98
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Mixed Raisins17.47%95
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Dark Rum6.06%33
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Sunflower Seeds24.03%131
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Molasses2.73%15
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Sea Salt2.02%11
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Water 77.24%421
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Total weight247.58%1350
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Total Pre-fermented Flour45.39%247.52
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