If you are looking for a simple bread for Halloween, then try this Black seeds sourdough bread is made wth with black seasme seeds and nigellas seeds flours, salt and water delicious nutty treat.
This is an easy sourdough bread made with two common black seeds. It is uniquely tasty and suitable for Halloween festivities.
Halloween is not just for candy anymore! This year, treat yourself with this sourdough bread nutty with black specs.
How to make this delicious black seeds Sourdough bread ?
You need f the following ingredients to make this bread.
Active sourdough starter: I have used 100% hydration 40: 10 % bread flour and rye flour starter. If you do not have an active starter in hand, please check here to make one
Bread flour: Artisan bread flour would be the best. You can use any bread flour in hand.
Rye flour: Dark rye flour is used in the recipe; use of both dark and light rye will be fine.
Salt: Not only adds flavor but also control the fermentation rate of sourdough .
Black sesame seeds: Make sure use raw black sesame seeds instead of toasted one here.
Nigella seeds: Raw seed is preferred, and they do not require any soaking.
See recipe card for quantities.
First feed the active sourdough starter about 5-6 hours before adding it to the dough. Time will be dependent upon your starter doubling. Use young starter for best result.
Black seeds: For black seeds I used both black sesame seeds and Nigella seeds. Both taste great and nutty without any overpowering.
This is an easy sourdough bread you can make in less than 24 hours. Yes, only requires flour, water, salt, and starter, then show your artistic creativity in the bread. This is a version of my everyday sourdough bread.
First make the dough and then do a bulk proof for about 5 hours.
Then do the lamination and then add the seeds during the lamination.
While shaping the dough, use seeds instead of any white flour .
First make sourdough dough
During the lamination of the dough add both black seasme seeds and nigella seeds
Adding extra flavors like garlic, chive will make it more flavor rich sourdough bread.
For making this bread you need to have weighing balance, Dutch oven, and Pyrex bowl.
This Sourdough Bread will remain fresh for first 4-5 days.
For long time storage you can freeze the bread by slicing them and wrapping individually.
Always use 75 - 80% hydration of dough. If you use more, you will not be able to score the dough.
When you are topping the sourdough bread with black seeds make sure to wet the dough. This will help the seeds to stick well.
While scoring there should be a deep score in the dough otherwise dough will crack its own way during baking.
Scoring has two purpose one to make the bread looks beautiful.
Second, bread dough rapidly expands when first placed in the oven, and this is known as “oven spring” and scoring controls this expansion. Bakers score their loaves to prevent them from cracking—and to give the dough a helpful boost and decide to where to open.
What other seeds I can use it in a sourdough bread ? Pepita Seeds. Flax seeds , white seasme seeeds etc. Salt.
Autolyse the Flours with water 12.30 A.M
Incorporate leaven/levain into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around stretch and fold dough at 3.30 P.M
At 4.30 P.M coil fold the dough second time
Around 5.00 P.M Laminate the dough.
Sprinkle half of the sesame seeds and nigella seeds. Keep rest for adding during shaping.
First coil fold 6.00 P.M Coil fold the dough.
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M. Wet the dough and coat with seeds.
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
Blackseeds Sourdough Bread
- 400 g Bread flour
- 50 g Rye flour
- 95 g Sourdough starter
- 360 g water
- 9 g salt
- 50 g Black sesame seeds
- 15 g Nigella seeds
- Autolyse the dough
- When you are ready to make the dough. Mix all the flours in 280g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- Make Dough
- After 30 minutes incorporate starter into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
- Stretch and fold
- Then do two stretch and fold the dough at 1 hour interval. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
- Laminate the dough
- Thirty minutes after last coil fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.
- Coil fold
- After 1 hour of lamination of coil fold. Incorporate ¾ th of black sesame seeds and nigella into the dough.
- Shaping the dough
- Then transfer the dough workspace with water and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape and rolled in black sesame seeds and nigella seeds mix and place seam side up in a proofing basket lined well with flour.
- Cold Proof
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
- Score and Bake
- When you are ready to bake preheat oven to 500°F/ 260°C.
- Transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- At 475°F/246.1°C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 20 minutes with lid.
- After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.