my go to multiseed gets the sourdough treatment
Remember spaceships that used to pop and fizz in your mouth? well this bread with the seeds that ‘pop” is kind of the adult equivalent. kind of. I know some people like my white bread addicted sister will never be convinced but I like the satisfying crunch factor all the same.
Ingredients for 3 small loaves
300g sourdough starter
400g organic strong white flour
100g organic rye flour
2 tsp salt
350g seeds: sunflower, pumpkin, flax, sesame,poppy
350g warm water
How To
Mix all the ingredients (except the salt and the seeds) together as if making cake batter, in a large bowl.
Cover with a wet tea towel and leave at room temperature
With a bowl of water to wet your hands in, to stop the dough sticking, fold it every 30 minutes for 3-4 hours. If you don’t it will not be a disaster. If this sounds like hassle, think of it as “bread therapy”…there is just something very very relaxing and rewarding about messing around with bread dough and this should be timed to be done in the evening.
Put in the fridge over night to rest and in fact all of the next day… the following night is baking night
The next day….Remove from the fridge and allow to come to room temperature and start to prove
Now add the salt and the seeds (sometimes I have forgotten the salt…thats when the bread has ended up with a “salt crust”)
Shape and form into the loaves – freestyle or in tins
Allow to prove – 2-4 hours
Bake at 250C or as hot as your oven allows. The sourdough version of the bread takes longer than the yeast version – it seems to take 30-40 minutes. Bake until they sound hollow when you tap them.