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:
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.
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.
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!|