These loaves turned out surprisingly candy and earthy. I used to make floor walnut loaves very often years in the past – with some cocoa included as nicely – however the teff and rye right here undoubtedly contribute some complexity that I’ve by no means had with earlier loaves.
Dry elements: 30% medium rye and 13% teff pre-fermented, 13% floor walnuts, 44% bread flour. Complete hydration: 66%, watch out with over-hydrating as a result of the bottom walnuts do not actually take in a lot water.
I pre-fermented the rye and teff in a biga the night time earlier than, then combined every part up the subsequent day. The intial combine was actually moist, however it got here collectively after about 2 hours. BF was 3.5 hours and closing proof an hour; I included further walnuts and crandberries when folding. Timing was all inside expectations with 43% PFF.
I baked these at 220 levels for 35 minutes.Â
The crumb was luxuriously comfortable – typical of floor walnut loaves. I used to be completely happy that it held collectively nicely with each the teff and floor walnuts being GF elements. We loved this bread each contemporary and toasted – glorious with some abbey cheese.
And the place we had slices with out cranberries, some do-it-yourself chocolate-hazelnut unfold (actually simply darkish chocolate, roasted hazelnuts and milk blended collectively) was generously slathered –Â
Pleasant nut overload!!
