Sour Cream Sandwich Loaf - adapted from a Dan Lepard recipe

[droverjess]

A single batch today, two loaves.
Always fab. So soft and light with the fresh yeast.

[droverjess]

Woohoo I am really pleased with a version of this made today.

I soaked 30g wheatgerm and 30 g linseeds in 200mls cold water for a min of 4 hours.
I then followed the recipe using only 50ml boiling water and the water and grains from the soaking. I did warm this to 37 with the 20 g fresh yeast,
I used 500 g strong plain flour ( white) not 550 because of wh/g and linseed.
And less than a 1/4 teaspoon vit c powder to counteract the effects of the wheatgerm on the gluten. I have been reading up about this, and yesterday's buttermilk loaf was i think a casualty of this chemical reaction. So today I used less wheatgerm and soaked it and added vit c.

Here is after first rise and then after baking. It tastes yummy and has wheatgerm goodness in it. It is also very light.

[goldfish]

This bread looks fabulous DJ!!!

[droverjess]

Thanks. It is we've just had a second piece...
So tender and tasty.

[goldfish]

This is one of our favourite loaves, too . . . but I'd like to try what you've done here . . .

[judydawn]

I'm not a great fan of seeded breads but this is one loaf I could enjoy DJ.  Your experimenting is paying off.

[cookie1]

DJ you are quite the baker. This looks very light and tasty.

[droverjess]

Thanks I like baking for sure, but Chookie is THE BAKER 

[droverjess]

Making this again.

Edit Some hours later still proofing, maybe I over flattened when shaping.
It did have a long first rise  as we went for a good walk and then my friend came on her bike passed us and of course I had to tryout the bike so we were later than planned getting home.

Out of oven now and wrapped in tea towel overnight. Hope ok for breakfast and picnic tomorrow. Not as tall as usual. Ah well can't win em all.

[droverjess]

Two successful loaves with wheatgerm and linseeds.
Remembered the vit c, didn't over shape and knock too much air out after first rise.
A happy baker 

Here is a pic of the soaked grains before mixing the bread. All my amendments are listed above.

[meganjane]

DJ, I haven't read the full thread. Do you soak your grains in Vit C powder and a little water?

[achookwoman]

DJ,  this looks terrific.  You have a real success here. It is interesting how some recipes with take added grain,  while others won't.  I tried adding some,  probably too much,  to Cookies Vienna loaf,  and it didn't like it at all.   Congratulations.  A real bread tragic. 

[droverjess]

Thanks Chookie for adding me to the bread tragic club, am a happy bunny!  It means a lot to join this special club.

Just soaked wheatgerm and linseeds in either 200g cold or boiling water for while before making.
Add remaining 50g water plus sour cream etc.
Scant 1/4 tsp vit c powder in with 500 g flour

Copied previous for you MJ

.

Woohoo I am really pleased with a version of this made today.

I soaked 30g wheatgerm and 30 g linseeds in 200mls cold water for a min of 4 hours.
I then followed the recipe using only 50ml boiling water and the water and grains from the soaking. I did warm this to 37 with the 20 g fresh yeast,
I used 500 g strong plain flour ( white) not 550 because of wh/g and linseed.
And less than a 1/4 teaspoon vit c powder to counteract the effects of the wheatgerm on the gluten. I have been reading up about this, and yesterday's buttermilk loaf was i think a casualty of this chemical reaction. So today I used less wheatgerm and soaked it and added vit c.

Here is after first rise and then after baking. It tastes yummy and has wheatgerm goodness in it. It is also very light.

[goldfish]

This has to be one of the best breads around . . it doesn't last long around here . . .

[Halex]

Yes we love this one