Alberto`s Bread with Seeds
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 55 mins |
| Total Time | 16 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 500 g wheat flour, type 550
- 350 g water, cold
- 10 g yeast, fresh
For the dough: (bread dough)
- 250 g wheat flour, type 550
- 150 g wheat flour (whole rain)
- 100 g flour, (Manitoba flour type 550)
- 200 g yourt, pure
- 100 g water, room temperature
- 20 g turnip tops
- 20 g pumpkin seed oil
- 15 g yeast, fresh
- 27 g sea salt, fine
- 200 g pumpkin seeds, sunflower and pine nuts
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the pre-dough in a large bowl for 4-5 minutes. Wrap the bowl in cling film and let rise at room temperature (18 ° -19 °) for at least 12 hours, preferably overnight.
- Knead the pre-dough and the rest of the ingredients, apart from the salt and seeds, for a good 6-7 minutes. Let it rest for 10 minutes and then knead in the salt and seeds for 2-3 minutes.
- Cover and let the dough rise for 60 minutes.
- Let it fall onto a well-floured surface, fold from the outside to the center, turn over and form a ball. Cover and let rise again for 60 minutes.
- Grease bread molds, dust with wholemeal flour, fill 3/4 of the mold with the dough. Let rise for 45 minutes.
- Preheat the oven to 250 ° in between. Brush the surface of the dough with cold water and spread a couple of seeds on it. Put in, bring the temperature to 230 ° and bake for 55 minutes. Cover everything loosely with aluminum foil for the first 40 minutes.
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