Sunday, April 10, 2011

Multi Seeds Loaf

This bread contains 5 seeds and 2 grains.
Seeds... Pumpkin seeds, Sunflower seeds, Flax seeds, Sesame seeds, Poppy seeds.
Grains...Whole meal, Millet.
Make extra multi seeds mix, so you can use them next baking.

When I finish to bake it, I drop lots of decorated seeds on bread. I pick up and use them to sprinkle salad. Roasted seeds on salad!!

This bread is ideal for sandwich and meals. I like to put butter on it.

Multi Seeds Loaf

Sourdough polish
100g High grade flour
100g Water
Pinch of Active dry yeast

Final dough
140g High grade flour
160g Wholemeal flour
195g Water
7g Salt

30g Pumpkin seeds
30g Sunflower seeds
 20g Flax seeds
10g Sesame seeds
10g Poppy seeds

30g Millet
(use them half of amount)
1. Combine flour and wholemeal flour, seeds mix(remain some of them for decoration), salt in a large bowl. Mix sourdough polish, water into a bowl with your finger till it becomes hard to mix.

2. Place the dough into the floured counter, then knead till it becomes smooth and elastic.

3.Put the dough into a bowl with cover, place it warm place (35℃) till it becomes double size (about 9 - 12 hours).

4. Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it into tight balls and let rise, covered, for 20 minutes.

5. Shape the dough into a loaf tin and place it, seam-side-down. spray water, sprinkle seeds mix to decorate on the top.

6. Set the dough with cover for 60 minutes.

7. Meanwhile, preheat the oven at 240℃.

8. Put dough into the oven with steam for 10 minutes at 230℃. Then bake it at 200℃ for 20 minutes without steam. Then turn off the oven and leave the loaves in for another 15 minutes.

9. Cool on a wire rack.

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