I never knew flax and sunflower seeds in bread would be so yummy. What a great way to add a little omega 3s, fibre and protein.
I think this is my new everyday bread! Process and recipe in comments.
by Booyacaja
5 Comments
After_Ride9911
Looks so good. Congratulations.
Booyacaja
100g starter 280g water 10g sea salt 380g bread flour 50g rye flour 50g whole wheat flour
Combine all above in a bowl. Let sit 30 minutes after.
Seed mix… (separate bowl)
75g boiling water 25g maple syrup 30g raw flax seeds 30g raw sunflower seeds
Add boiling water and maple syrup to seeds. Let soak 30 minutes while your dough is also resting 30 minutes.
Combine seed mix with dough.
Do 3-4 stretch and folds every 30 mins.
Bulk ferment until roughly doubled. Mine rises to about 1.5L mark in my measuring bowl and takes about 7 hours from the time I first mix my starter with flour.
Shape for loaf pan in a tight log.
Overnight proof.
Score across the middle.
Bake 450° 25 minutes lid on (I put my loaf pan in a big roasting pan) and take the loaf pan out for another 18 minutes.
Let cool an hour minimum and slice!
Fuzzy_Welcome8348
Looks divine!!
dropsomebeets
This looks great! Keep in mind that whole flax seeds don’t provide the nutritional value that milled does – the shells are too thick for our stomaches to break them down. I wonder what other seeds would work here!
davidwickssmu
I love a good seedy bread! Flax seeds I soak in advance, but other things like pumpkin, sunflower, sesame, poppy or nigella seeds I just chuck in the final dough.
5 Comments
Looks so good. Congratulations.
100g starter
280g water
10g sea salt
380g bread flour
50g rye flour
50g whole wheat flour
Combine all above in a bowl. Let sit 30 minutes after.
Seed mix… (separate bowl)
75g boiling water
25g maple syrup
30g raw flax seeds
30g raw sunflower seeds
Add boiling water and maple syrup to seeds. Let soak 30 minutes while your dough is also resting 30 minutes.
Combine seed mix with dough.
Do 3-4 stretch and folds every 30 mins.
Bulk ferment until roughly doubled. Mine rises to about 1.5L mark in my measuring bowl and takes about 7 hours from the time I first mix my starter with flour.
Shape for loaf pan in a tight log.
Overnight proof.
Score across the middle.
Bake 450° 25 minutes lid on (I put my loaf pan in a big roasting pan) and take the loaf pan out for another 18 minutes.
Let cool an hour minimum and slice!
Looks divine!!
This looks great! Keep in mind that whole flax seeds don’t provide the nutritional value that milled does – the shells are too thick for our stomaches to break them down. I wonder what other seeds would work here!
I love a good seedy bread! Flax seeds I soak in advance, but other things like pumpkin, sunflower, sesame, poppy or nigella seeds I just chuck in the final dough.