Wednesday, 28 December 2011

Sourdough Seed Bread

Seedy isn't always a bad thing. When it comes to bread it can be downright wonderful. Seedy bread goes great with cream cheese. In fact it loves cheeses of all varieties.

As an added bonus - all those seeds are good for you. This makes eating delicious carbs almost guilt-free. Or that's what I tell myself, anyway. You know, when my mouth isn't full.

Sourdough Seed Bread
adapted from Bread, by Jeffrey Hamelman
for the Mellow Bakers

The Night Before:

Sourdough starter
4.8 oz Bread flour
6 oz Water
1 oz Active sourdough culture

Mix sourdough starter ingredients together in a bowl, cover and let rest overnight - 12-16 hours.

2.2 oz Flaxseeds
6.7 oz Water

Mix soaker ingredients together in a smaller bowl. Cover and let rest overnight - 12-16 hours.

The Next Day:

1 lb, 8.6 oz Bread flour
2.6 oz Rye flour
3.8 oz Toasted sunflower seeds
1.9 oz Toasted sesame seeds
11.3 oz Water
1.5 Tbsp Salt
1 tsp Instant dry yeast
All of last night's Soaker
All of last night's Sourdough starter

Everyone into the stand mixer! Mix on low with the dough hook for 3 minutes. Scrape down sides if necessary and mix on medium for 3 minutes. Form into a ball and let rest, covered, one hour. Fold in onto itself and let rest another hour. Fold again and let rest 45 minutes.

Divide dough in half and form 2 loaves. I like to go with long, French style loaves.
Let rise until doubled, this may take a few hours.
Preheat oven to 440°F
Score and bake loaves for 30-40 minutes, depending on how you shaped them.
Long, thinner loaves don't take as long to bake.
Make sure instant read thermometer reaches 206°F
Let cool on racks.

This bread has been YeastSpotted!