This Seeded Whole Wheat bread is 4 seed combo bread made with flax seeds, black sesame seeds, poppy seeds, and pumpkin seeds and caraway seeds Wholesome sourdough bread goes well with spread of cream cheese
I love bread baking; you can call it as craze or a passion. If you look at my cook book collection, bread baking books occupies about 75% and it keeps growing. I tried this seeded whole wheat bread from Tartine Book no.3 by Chad Robertson, which is the newest in my collection. I have a wish; if possible I would love to learn bread baking skills from Chad Roberston or Ken Forkish even if it for a day. I don’t know if I will get that chance, or maybe it will remain as a wish.
I have seen two kinds of cook book in my life, one which whatever you do you won’t get exact result from the recipes. Yes I have two books in my collection which I don’t want to touch again. I tried 3 recipes from each of that book thinking that one which I tried may be bad. No I was wrong, all are bad, I don’t get any luck. Then there is another one, like Tartrine and Ken Forkish’s book which is like author is standing in front of you and telling each step how to do. I love that part. As you know I am self taught bread baker, never gone to any class. I have a doctorate in Microbiology that is my only relationship with yeast. I made my own sourdough starter 4 years ago; she is so forgiving and staying with me and making delicious bread since then.
For this Seeded whole wheat bread I made some changes as I don’t have any high extraction flour in my hand. On researching I found that I can use Atta (Indian whole wheat flour) as it has most of entire wheat grains in there, I can use it for high extraction flour. Also I have to use fewer amounts of seeds as I have only that much in hand and skipped sunflower seeds. Other than that I made Seeded whole wheat bread same as author mentioned except coating the bread with seeds in the end.
When I was making the bread I was skeptical about the taste which seeds give in the bread. But once I baked the bread and sliced and had bite, it is so delicious. Now I will buy seeds in bulk and going to use it my breads. Even my kiddos loved the bread. It is the only sourdough bread that was finished within a day. You can’t stop eating them, as it so delicious. Give it try if you like sourdough bread, this seeded whole wheat bread will win your heart for sure.
Here comes the recipe.
Seeded Whole Wheat bread
- ½ tablespoon mature starter
- 100 g 50/50 flour blend of Atta and Bread flour
- 100 g water
- 250 g Atta/ Indian Chapathi flour if you have high extraction wheat flour use it here
- 150 g strong wheat flour
- 100 g Whole grain wheat flour
- 35 g Wheat germ
- 425 g Water
- 75 g leaven
- 12.5 g sea salt
- 45 g Flax seeds
- 90 g water
- 50 g black sesame seeds toasted
- 12.5 g poppy seeds
- 25 g pumpkin seeds
- 25 g caraway seeds toasted and ground
Day before baking
- Make leaven with flour, water and starter. Cover at room temperature and set aside 4 to 6 hours.
- To check levain is ready do a drop test. Drop small portion of leaven in water if it floats or about to float then it is ready.
Make dough and Baking
- Add all flours, wheat germ in one bowl.
- In a second bowl add water (set aside 50g) and levain mix well,
- to this add flours and mix just to combine and set aside for autolyse for 30 minutes.
- In the mean time in a medium bowl combine the flax seeds and hot water and stir to combine.
- Once it is cool, then add rest of seeds and set aside.
- After autolyse add salt and remaining water and mix well and
- set aside for bulk rise for 3 to 4 hours.
- Fold every 30 minutes for first 2 ½ hours then after that keep aside for 1 hour intervals. After 1 hour into the bulk rise add the pre soaked seed mixture into the dough and mix well.
- Then continue the folding process.
- After 3 hours you will feel the dough is aerated and pillowy. If you it not increases in volume give extra hours.
- Transfer the dough to lightly floured area and leave rest for about 20 minutes.
- If you want to coat the boule with seeds then do that before transferring to banetton. I didn’t do it, cover with dry towel and let it rise for about 3 to 5 hours at room temperature or overnight in refrigerator.
- and then into hot Dutch oven .
- Score the bread and close the Dutch oven with lid and bake for about 20 minutes, then reduce the temperature to 450F and bake for 10 minutes.
- Remove the lid and continue bake for 20-25 minutes until the crust is deep brown.
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.