|golden hamster packed with healthy seeds fresh out of the oven|
As a coincidence to when I decided to follow Marla’s advise and bake this artisanal bread, this month, Cindy's blog is organizing the bread baking day featuring breads with seeds & flakes, so what is better than to bake this bread and participate in this blog event? So here goes the recipe for the great tasting organic bread.
- 125 g wheat flour (I did use whole wheat flour)
- 110 g water
- 12 g rye sourdough starter
|sourdough after fermentation for about 16 hours|
- 100 g coarse ground wheat seeds. In order to make sure that all the wheat seeds are able to soak up water so that the wheat seeds will be easy and soft to bite inside the bread. For this, you have to make sure that the seed all are broken so that the water can immerse inside the core of the seed. For this you grind the seeds coarse. Don't grind them too long not to turn them into flour. I normally put the dried wheat seeds in my coffee grinder and grind it for a short while.
- 100 g cooking water
- 6 g salt
|Scale piece soaking up the hot water|
- 50 g shredded wheat
- 50 g Oat flakes
- 100 g pumpkin seeds
- 50 g black sesame seeds
- 6 g salt
- 220 g water
|Seeds that go into the swollen piece|
- Sourdough, scald and swollen piece
- 130 g (whole wheat flour)
- 50 g rye flour
- 10 g honey
- 7 g fresh yeast (ca. 1 g dried yeast)
Mix everything well together; knead the dough for five - eight minutes. Now let the dough rest for 30 minutes. After 30 minutes we now form the bread. If you are not sure how to form / shape bread, please follow my link on "bread baking basics + know how". Attention, the dough is very wet and not easy to form, if it’s too wet, you can add a bit of flour. Also add a lot of flour on the table before forming the bread. Now, this is the kind of bread that will be baked in a baking form. So I will form the bread not round but in a lengthy shape so it will fit in the form. The form we butter out well first, if you want, you can add some sesame seeds on the buttered form before resting the bread dough in it. After forming the bread this way, we carefully lay it with the closure face down into the bread form.
Once the dough is added, I also wet the top of the dough (which means the bottom of the bread) so it won't get a hard crust on top. Let the bread ferment another 60 minutes.
|bread dough just went into the baking form|
|Dough in the baking forms with the oatflakes on top|
Bake the breads for 10 minutes like this, then open up the door, let the steam out, lower the heat on 190 - 200°C and continue to bake the bread for another 45 minutes. Then take the bread out of the form and finish baking the bread another 5 minutes so that the crust on the bottom of the bread also gets some color.
Consumption tips: This is a wheat sourdough homemade bread, I do enjoy it warm and fresh from the oven with a flock of butter melted on top, simply, easy, delicious…
I want to contribute this bread to the following blog events:
1.) My bread on yeast spotting page - again! Happy and honored to participate there, again
2.) Proudly present: my bread on Cindy's blog's bread making day #58