Brenda blogs about …

For a sourdough version of this bread, see The Perfect Loaf – High-fiber Sourdough Bread.

The night before, soak the seeds and grains:

• 30 g rolled oats (or steel-cut)
• 12 g sesame seeds (black or white)
• 12 g raw pumpkin seeds
• 8 g sunflower seeds (roasted, unsalted)
• 8 g flaxseeds
• 8 g chia seeds
• 90 g water

1. Combine all ingredients in a jar.
2. Cover and let sit overnight.

In the morning, prepare the tangzhong:

• 41 g whole wheat flour
• 164 g whole milk.

1. Combine in small saucepan over low heat.
2. Stir constantly until a thick paste forms.
3. Spread out and let cool for at least 30 minutes.

Activate the yeast:

• 1 packet active dry yeast
• 60 g water
• 1 tsp sugar

1. Stir together.
2. Let sit for 5 minutes or so.

Prepare the dough:

• 250 g whole wheat flour
• 156 g white flour (all-purpose or bread)
• 29 g honey
• 2 tablespoons wheat bran
• 187 g water
• 1 teaspoon salt
• yeast mixture
• tangzhong
• seed soaker

1. Combine all ingredients except seeds in mixer bowl and stir to moisten.
2. Mix with dough hook 1-2 minutes until combined. Add a splash of water if needed.
3. Mix with dough hook about 5 minutes until dough clings somewhat to hook.
4. Let rest 5 minutes.
5. Mix on medium speed again for about 2 minutes.
6. Add the seed soaker and mix with dough hook until combined.
7. Proof about 2-3 hours, with two sets of stretch-and-folds 30 minutes apart to start.
8. Once risen, smooth, and puffy, turn onto board an preshape. Let sit about 30 minutes.
9. Form into a tight loaf and place in well-oiled Pullman pan (9x4x4).
10. Let rise until about doubled.
11. Bake with steam at 425F for about 20 minutes, then at 350 for another 20-25 minutes until internal temp is 205F.
12. Cool thoroughly before slicing.

 

 

Comments are closed.