Seeded Whole Wheat bread
Delicious hearty nutty seeded whole wheat sourdough bread.
Servings: 12 servings
Calories: 224kcal
Ingredients
For leaven
- ½ tablespoon mature starter
- 100 g 50/50 flour blend of Atta and Bread flour
- 100 g water
For Dough
- 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
Seeds
- 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
Instructions
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.
Notes
This recipe is adapted from Tartine.No.3
Nutrition
Calories: 224kcal | Carbohydrates: 36g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 410mg | Potassium: 248mg | Fiber: 6g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg
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