It is Fall here and the Pomegranates are getting ripe.  I decided to made a bread with Pomegranate seeds in it.  Somewhere in my brain I figured that the seeds needed to be paired up with some Orange flavor so the formula has Orange Zest and Orange Juice in it.  Here is what the finished loaf looks like.  Looks like the bread has a case of the measels.

Here is how I made it.  The sourdough preferment is made in two builds and is at 70% hydration.

*The flour is 78% bread flour, 14% Whole Wheat, and 8% Rye.

I mixed the water, preferment, Orange Juice, and flour all together until it was a shaggy mass.  The Orange Juice and the water combined make the hydration 70% for this bread.  I let the dough set for an hour then mixed in the Orange Zest and the salt.  When the gluten had developed I folded in the Pomegranate seeds.  The dough was then allowed to start fermentation for a few hours then I stuck it into the refridgerator so that I could bake it the next day.  When I got home from work I turned the dough out on to a bed of flour and lightly shaped it and let it rest for about 10 minutes.  Then I formed my loaf and placed it in my conche to finish rising.  The bread was then cooked in a cast iron roasting pan for 40 minutes at 460°F.  The first 25 minutes was done with the lid on.  I liked how this bread turned out.  There was little hints of orange every now and then.  The Pomegranate Seeds where little packets of sweet stuff here and there.  The inner part of the seed added a very nice crunchy texture to the bread.  The testers/coworkers liked the bread too.  Here is the crumb shot.