Whole Grain Bread with Seeds
Whole grain bread with seeds is a recipe featuring fresh ingredients from the bread category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g Roggen flour (Type 1800)
- 50 g whole rye groats
- 200 g Whole Wheat Flour
- 100 g buckwheat flour
- 150 g sourdough starter
- 1 tsp sugar
- 1 tbsp salt
- 2 tbsp Rapeseed oil
- 100 g seed mix (e.g. sunflower seeds, rolled oats, flaxseeds)
- flour for dusting
Instructions
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1.
Mix the two groats, whole wheat flour and buckwheat flour in a large bowl. Add the sourdough starter and about 175 ml lukewarm water, stirring to combine. Add sugar, salt and oil, then gradually stir in additional lukewarm water (about 175 ml). Add only as much water as the dough can absorb without becoming too soft. Knead vigorously by hand on a floured surface for about 10 minutes. Return to the bowl, dust with flour, cover and let rest at least 4 hours.
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2.
Line a baking sheet with parchment paper. Knead the dough again well, incorporating about half of the seed mix. Divide into two loaves, shape each loaf, place on the sheet and let rest another ~2 hours.
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3.
Preheat the oven to 240 °C (bake top and bottom).
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4.
Brush the loaves with lukewarm water, sprinkle remaining seeds on top and cut shallow slashes about ½ cm deep. Bake in the oven for about 10 minutes, then reduce temperature to 220 °C and bake another 30–40 minutes. Perform a tap test; if needed bake longer, then cool on a wire rack.
