Many Seed Bread
This is a special day. It's World
Bread Day again and this marks 1 year in bread baking
experiments for me and it has been a wonderful year of learning the
virtue of patience. I've blogged on 19 different breads and have
baked some more that I didn't blog about. I am truly grateful to
Zorra of 1 x
umrühren bitte for this event and for helping me discover the
joy of bread baking!
It's a brand new recipe this week from Peter Reinhart's new book
Whole Grain Breads. This is my first real time
baking with steam and even if it wasn't as steamy as I would like,
the crust made music as my teeth sunk into it. What a feeling! I
used to have all these phobias about creating steam but I thought
this is the day to do it. It really isn't as frightful as
it sounds - ok maybe it is, after all it took me a year to attempt
steam. It's worth it and now there are new bread experiments to try
with steam!
This is a healthy hearty loaf. Full of seeds, made with whole wheat, rye and bread flour this loaf has substance. Just on it's own, the fusion of flavours still lingers after the first tasting, the photo taking and now the blogging. Very yummy! I am so pleased with how this turned out and may I say a little proud of myself with this loaf marking a great year in bread baking!
Many Seed Bread
Peter Reinhart's Whole Grain Breads
Makes 1 loaf
Soaker
1⅓
Cups Whole Wheat Flour
7 Tbspn Rye Flour (I used dark rye)
2¼ Tspn Flaxseeds
½ Tspn Salt
¾ Water
Mix all the soaker ingredients together in a bowl for 1 minute,
until all the flour is hydrated and ingredients form into a
ball.
Cover loosely with plastic wrap and leave at room temperature for
12-24 hours.
Biga
1¾ Bread Flour
¼ Tspn Instant Yeast
½ Cup plus 2 Tbspn Water
Mix all of the biga ingredients together in a bowl to form a ball
of dough. Using wet hands, knead the dough in the bowl for 2
minutes to be sure all of the ingredients are evenly distributed
and the flour is fully hydrated. The dough should be tacky. Let
dough rest for 5 minutes, then knead again with wet hands for 1
minute. The dough will become smoother but still tacky.
Transfer the dough to a clean bowl, cover tightly with plastic wrap
and refrigerate for at least 8 hours.
About 2 hours before mixing the final dough, remove biga from the
refrigerator to remove the chill.
Final Dough
Soaker
Biga
7 Tbspn Whole Wheat flour
6 Tbspn Sesame Seeds
6 Tbspn Sunflower Seeds, lightly toasted
6 Tbspn Pumpkin Seeds, lightly toasted
⅝
Tspn Salt
2¼ Yeast
2 Tbspn Brown Sugar
Extra Whole Wheat flour for adjustments
Extra Sesame Seeds for topping - optional
Mix all the ingredients together in sturdy stand mixer and mix on
slow speed with a paddle attachment for 1 minute to incorporate
everything together into a ball. Switch to the dough hook and mix
on med-low speed occasionally scraping the sides down for 3-4
minutes until dough is soft and slightly tacky. Add more flour or
water (by the tablespoon) if necessary.
Dust work surface with flour, then roll the dough in the flour to
coat. Knead the dough by hand for 3-4 minutes incorporating only as
much extra flour as needed, until the dough feels soft and tacky.
Form dough into a ball and let it rest on the work surface for 5
minutes while you prepare a clean, lightly oiled bowl.
Resume kneading the dough for 1 minute to strengthen the gluten and
make any final flour or water adjustments. Form dough into a ball
and placed in prepared oiled bowl. Cover loosely with plastic wrap
and leave to stand in room temperature for 45-60 minutes, until it
is about 1½ times it's original size.
Transfer dough to a lightly floured work surface and form it into a
bâtard or torpedo. Place it on a sheet pan lined with parchment
paper, brush top of dough with water and generously sprinkle sesame
seeds on top. Loosely cover with plastic wrap or tea towel and let
it rise at room temperature for about 45-60 minutes until it is
about 1½ times it's original size.
Preheat oven to 218C (for 1 hour). Place in oven on the middle
shelf lower temp to 191C and bake for 15 minutes. Rotate 180° and
continue to bake for 25 minutes until the loaf is a rich brown on
all aides, sounds hollow when thumped at the bottom ad registers at
93C in the centre.
Transfer to cool on rack for 1 hour before serving.