Wholemeal Bread with Mixed Seeds

wholemeal bread with mixed seeds

 Lets talk about wholemeal bread, I don’t know about you but for me as a self made cook, baking a palatable bread was a milestone. This being said, the wholemeal bread presents an addition difficulty in producing a delicious end product. This recipe is not complicated and even though it needs to sit for almost a day, it is virtually effortless. This thin crusted, brown bread is immensely popular in my home and since it is made of whole meal flour we indulge in it without sense of guild. The mixed seeds give it a delicious chewiness and a lightly nutty flavor and the salt crystals on top make you reach for a second slice without knowing it.

3 cups whole meal bread flour
1 1/2 cup of water
1/2 tsp dry yeast
1/2 tsp sugar
1 tsp salt
2 Tbs peeled sunflower seeds
2 Tbs of linseeds
2 Tbs sesame seeds
1 tsp large Himalayan salt or large sea salt

Make the dough: In a large bowl combine the flour, yeast, salt and sugar and mix well.
Add the water and with your hands or a spatula mix to incorporate the water until you get very wet and sticky dough.
Leave to rise: Cover with a plastic wrap and put in a draft free place such as a cold oven or a microwave for 18 to 20 hours. Basically you should mix your dough tonight if you want to bake it for dinner tomorrow.
At that point the dough should look very bubbly and sticky. Flour lightly your counter top and your hands, flip the dough over and sprinkle about 3/4 of the the sunflower, sesame and the linseeds, reserving some for the crust. Fold the dough on it self a few time to make sure the seed are evenly distributed, add a bit of extra flour if too sticky. Put it in an oiled and floured rectangular baking tin, sprinkle the remaining seeds and the salt on top, cover with plastic wrap again and let rise a second time for 1 hour in a draft free place.
Bake: Preheat your over to 225C/450F and place in a medium position a heavy metal baking sheet (like one of those which come with your stove).
Cover the baking tin tightly with aluminum foil and put it over the hot baking sheet, this helps build a crust on the bottom. Bake for 25 min, than remove the foil and bake uncovered for 15 more minutes. Let cool on a rack before slicing.

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