Chrissi`s Seed Bread
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g sourdouh, 100 bakin seeds
- 100 g water, warm, for soakin the seeds
- 250 g flour, (spelled flour 1050)
- 150 g flour, (whole wheat flour)
- 1 tablespoon flour, (barley malt flour)
- 175 g water, lukewarm
- 1 tablespoon salt
- some butter and baking seeds (approx. 50g) for the pan
Print Recipe
Pin Recipe Instructions
- Prepare the sourdough the day before using 50g of pretzel, 200g wholemeal wheat flour and 250g of lukewarm water.
- Soak the baking seeds in warm water and let stand for about 20 minutes.
- Then mix the types of flour, salt and barley malt flour in a large bowl and process together with water and soaked seeds (including soaking water!) To a relatively soft dough. Be sure to add the specified amount of water little by little. You may need less or more water. That always depends on the flour used! The dough should be kneaded well for at least 10 minutes and finally shaped into a ball.
- Then put the dough in a bowl coated with a little oil and turn it around so that the entire surface of the dough is coated with oil. Cover the bowl with a clean cloth and let it rest for 30 minutes in a warm place.
- After rising, knead the dough thoroughly again, shape it into an elongated bread and place in a loaf tin sprinkled with baking seeds. If you like, sprinkle with baking seeds and cover and let rise in a warm place for 2 hours.
- In the meantime, preheat the oven to 175 ° C top and bottom heat. Place an ovenproof dish with water on the bottom of the oven.
- Finally, brush the surface of the bread with a little water and sprinkle with baking seeds.
- Bake on the middle rack in about 80-90 minutes.
- Then fall onto a wire rack and do the knock test! If the bread sounds hollow when you tap the underside, then it is baked through.
- Let it cool down and let it rest for at least 4-6 hours before cutting.
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