COCO RUGBRØD
Levain Build:
❚ ❚ 60 g mature sourdough starter
❚ ❚ 100 g bread flour
❚ ❚ 20 g whole-wheat flour
❚ ❚ 100 g warm water
Final Dough Mix:
❚ ❚ 200 g coconut milk
❚ ❚ 100 g water
❚ ❚ 200 g levain
❚ ❚ 250 g whole-wheat flour
❚ ❚ 200 g all-purpose flour
❚ ❚ 25 g oat flour
❚ ❚ 25 g rye flour
❚ ❚ 50 g sunflower seeds
❚ ❚ 28 g light brown sugar
❚ ❚ 28 g coconut oil, plus more for preparing the loaf tin and coating the loaf
❚ ❚ 10 g salt
❚ ❚ 200 g shredded coconut
❚ ❚ 150 g quinoa
1. To build the levain: In a tall jar or medium bowl, mix the mature starter, flours and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours, or until doubled in size. You can use your levain immediately, or refrigerate it for 12 hours to use later or the next day.
2. To make the final dough mix: Step 1: In a small microwave-safe bowl or a saucepan, combine the coconut milk and water. Warm slightly in the microwave (or on the stovetop in a small pan). Make sure the mixture isn’t boiling or too hot to the touch. Transfer to a large bowl.
Step 2: Add the levain and dissolve it in the warm coconut water mixture.
Step 3: Using your hands, mix in the flours, sunflower seeds, brown sugar, coconut oil, salt, shredded coconut and quinoa (see note) until incorporated.
Step 4: Turn the dough out onto a work surface and knead it with your palm until smooth.
Step 5: Transfer the dough to a clean, large bowl and let ferment for 5 or 6 hours. Cover the dough and refrigerate it to ferment in a cold environment for up to 12 hours.
3. To shape and proof the dough:
Step 1: Lightly coat a loaf tin with coconut oil. Set aside.
Step 2: Turn the dough out onto a floured work surface and shape the dough into a log using a tension roll (see note). Place the log horizontally into the prepared loaf tin. Let the dough proof for 3 to 4 hours until spongy and soft to the touch, but not sticky.
4. To bake the bread:
Step 1: Thirty minutes before the proof is complete, preheat the oven to 375°F (190°C).
Step 2: Baste the loaf with coconut oil and top with the coconut and quinoa.
Step 3: Bake for 40 minutes, or until golden brown. You may need to rotate your pan halfway through the baking time. Some ovens have hotspots to watch for and you will learn over time as you bake how evenly your oven bakes things. Hot spots are typically at the back corners of the oven, so if these begin to get dark before other parts of the bread, you should rotate the loaf to get an even colour. This bread is best when eaten hot out of the oven. Yield: 1 loaf