Riffing off a couple of Isi's loaves I came up with a nice loaf today that I'm very happy with. I did it as a free form loaf, but it could easily be done in a large loaf pan as per her Rustic Yogurt Loaf.
Ingredients:
100 grams hard wheat kernals (or 100 grams whole wheat flour)
400 grams all purpose flour
30 grams honey
65 grams mixed flaked cereals (I have a flaker, so I made a mixture of barley, oats and soft wheat berries)
25 grams sunflower seeds
10 grams balsamic vinegar
180 grams yogurt
250 grams water
20 grams fresh yeast
2 tsp kosher salt
extra cereal flakes, sunflower and sesame seeds to top loaf
Grind hard wheat at speed 10 for 60 seconds (either put the cup in the hole - or I use a big flat rubber sink stopper to occlude the hole). Let sit for a minute before opening the lid to let the dust settle, add remaining ingredients and
for 6 minutes. If it seems too wet add a few more tablespoons of all purpose flour.
Let sit in TMX bowl for 30 minutes then
for about 30 seconds to punch down. Dump out dough on flour covered surface and shape into large loaf (alternately - into a greased large bread pan). Place loaf on piece of parchment, seam side down, on an upside down baking sheet.
Spritz surface of loaf with water and top with flakes and seeds. Let rise while oven is heating to 480 degrees F (250C). I have a baking stone on the rack in the oven, if you don't - put a baking sheet in oven to preheat. When oven reaches temperature, use your kitchen shears to cut 3 slashes on the top of the loaf. Drag the sheet of parchment onto the baking stone or baking sheet, spritz the oven with water every minute for 3 minutes (or put a small bowl with about 1/2 cup of boiling water in the oven). Bake for 10 minutes, then turn oven down to 400 F (200 C) and bake for a further 30 minutes, turning as required to prevent one side from over browning.
I'd have a picture, but the loaf has been decimated!
