Really, I have been making progress on the BBA Challenge. Just not so much progress posting on the BBA challenge.
I prepared for this bread, Sunflower Seed Rye, some time in advance by buying a big bag of sunflower seeds. Too big, in fact. When I got home and realized I had a pound of these guys, I thought to myself: “I hope I like this bread.” Also, since I don’t have tons of success with rye breads, I was a bit wary on that score as well.
Unfortunately, as you might expect from someone who is behind on her blogging, I don’t remember a tremendous amount about the actual making of this bread.
I do know I didn’t do the greatest job of distributing the sunflower seeds through. And that this was a result of being in a rush to focus on some child or another.
This was also the reason I forgot to shape the loaves as prescribed by Peter Reinhart. Nevermind, they tasted just as good in a boule shape!
I actually really liked this bread. Probably thanks to the mix of rye and wheat, the bread rose nicely and didn’t present the problems I often have with rye bread. The sunflower seeds added a nice nutty flavor–I only realized once I tasted this bread that sunflower seeds are the “secret ingredient” in one of my favorite store-bought breads. And oh, I really like sunflower seeds on salads!
So not only was this bread a worthy challenge on my BBA journey, but there were a few unexepected discoveries. (Though I’m not sure it’s a discovery when it relates to something you already know…nice reminder perhaps?)