30% Rye Seeded Onion Sourdough with Dark Malt Beer

30% Rye Seeded Onion Sourdough with Dark Malt Beer

This year’s CSA organic grain share has arrived and it was a good harvest despite pandemic and incredible summer heat and wildfire challenges.  I received several bags of organic rye, a bag of Canadian Marquis heirloom wheat and a bag of Manitoba wheat, a cultivar of Marquis. Marquis was first developed as a cross between Red Fife, Canada’s oldest wheat variety and a variety from India called Hard Red Calcutta; it combines the best traits of both parent lines and by the early 1900’s was grown on over 20 million acres, about 85%of the wheat acreage in North America. Many other new varieties of wheat have been bred in Canada over the past hundred years but the heritage of every one can be traced back to crosses made with Marquis.  It’s always a treat, a privilege, to receive such high quality organic grain; the connection with the local farm where it is grown and the heritage of the wheat makes me grateful for every loaf of bread. 

My first bake with this year’s harvest, bread for the farmers – a 30% Rye Seeded Onion Sourdough with Dark Malt Beer – 40% fresh milled sifted Marquis flour; 30% fresh milled sifted rye flour; 30% organic all purpose flour; 22% levain; 2% sea salt; 67% filtered water; 15% dark malt beer; 15% caramelized onions; 10% mix toasted black and white sesame seeds and poppy seeds; 3.5 hour bulk ferment with 4 sets of stretch/folds, then shaped and into the fridge for an overnight cold proof.  Baked in pre-heated covered pots, 500 F for 21 minutes, 450 F for 10 minutes and finished out of the pots on a baking stone, 450F for 19 minutes.