Рецепт Sourdough Whole Wheat Seed Bread Recipe
Artisinal bread is a labour of love. You have to have patience, but the reward is great! I make use of a sourdough starter which provides bacterial (in the good sense) action on the starch and proteins in my bread dough. At the Taste Glacier event I attended, we were given a recipe for whole wheat seed bread, which called for a poolish. A poolish is a pre-fermented starter. This pre-ferment allows more time for the yeast and enzymes to take action on the starch and proteins in the dough. The use of a pre-ferment means your bread will keep longer and it adds more flavour to your bread. As I already have a sourdough starter I decided to rather use that instead of making the poolish. I cannot tell you if this made a difference to the bread, but I can tell you that it tasted good, which to me is all that matters.
Have you ever made a poolish before?
Sourdough Whole Wheat Seed Bread Recipe
Adapted from Café Food by Evan Faull page 32
Ingredients:
- for the seed mix
- 5g sesame seeds
- 5g linseeds
- 5g rolled oats
- 5g sunflower seeds
- 15g digestive bran
- 3g pumpkin seeds
- 1g aniseeds
- 45mls boiling water
- for the bread dough
- 250g unsifted whole wheat flour
- 10g salt
- 200g fed sourdough starter
- 15g honey
- 5g sugar - I used fructose
- 8g yeast
- 12.5mls canola oil, plus extra for the bowl and tin
- 175mls tap water
Method:
for the seed mix
Mix the seeds with the water and set aside to absorb while you make your bread dough
for the bread dough
Lightly oil a mixing bowl with oil
Place all of the ingredients for the bread dough into the bowl of a stand mixer
Mix for 4 minutes on slow and then 8 minutes on a medium speed
Place the dough into the oiled mixing bowl and cover with a damp cloth
Leave in a warm place to prove for 40 minutes
Lightly oil a loaf tin
Place the dough into the tin and flatten with wet hands
Cover and prove for 50 minutes
Preheat the oven to 220° Celsius
Lightly spray the top of the dough with water and place the seed mix on top of the dough
Place some ice blocks into your oven when you put the loaf tin in and bake for 55 minutes
Turn out onto a wire rack to cool
2.2
http://tandysinclair.com/sourdough-whole-wheat-seed-bread-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Disclaimer: I was invited to Taste Glacier event and I was not asked to write a blog post about my experiences. This disclaimer is in line with my blogging policy.
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.