05 April 2020

Seed bread

What with all the time at home, we have time to experiment.

I present a new seed bread, adapted from the no-knead bread that I make weekly.  For the dough:
300 g bread flour
100 g spelt flour
8 g salt
1/4 tsp yeast
30 g pumpkin seeds
30 g sunflower seeds
300 g water
Prepare as described here.  When shaping the loaf, instead of using flour to dust the parchment paper use a mixture of:
white sesame seeds
black sesame seeds
pumpkin seeds
sunflower seeds
Bake as described at 475°F.  30 minutes lid on, 7 minutes lid off.  The crackling the seeds make while the loaf cools is quite heavenly.


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