Spelled Seed Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 3 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g sesame seeds
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 200 g wholemeal spelled flour
- 200 g spelled flour type 630
- 100 g spelled flour type 1050
- 1 sachet dry yeast
- 2 tablespoon dry sourdough
- 15 g salt
- 150 ml boiling water
- 300 ml water, lukewarm
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- First scald the sesame, pumpkin and sunflower seeds with 150 ml of boiling water and leave to soak for 1 hour.
- Mix the flours well with the yeast, salt and sourdough. Add the swollen grain mixture to the flour, add the warm water and knead everything for at least 5 minutes with the food processor or hand mixer with dough hook.
- Shape the dough into a ball, dust with flour, cover and let rise for a good 1 1/2 hours.
- During this time, take the dough out of the bowl twice, stretch and fold it a few times and make it round again.
- Preheat the oven to 230 ° C top and bottom heat while heating the drip pan on the bottom shelf.
- Shape the dough into a loaf, dust with a little flour and place on a greased tray or lined with baking paper. Score lengthways with a knife and let rest for another 15 minutes.
- Slide the tray into the second rail and immediately pour approx. 30 ml of cold water onto the drip pan. Immediately close the oven to prevent the steam from escaping.
- After 15 minutes, reduce the temperature to 200 ° C and bake the bread for another 35 minutes.
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