One of the best bread on Sarenka!
One of the best I’ve ever made!
I mean, one of the best… for me :) If you’re not fond of heavy bread with a lot of seeds inside, then you’ll have to search for something else. I have to admit that though the bread may seem quite heavy, the inside is rather fluffy and far from being solid!
As you may have noticed, I’ve been making yeast-based bread only… but this leaven-based ones… Hmmm… Still on my mind, still on my mind :)
As for now, try this one – especially those who CAN see the difference between the ready-made and home-made breadstuff :)
And one more thing, kind of important – if you’re sitting in your armchairs now, whining over your poor fitness motivation, blaming yourself for lack of consistency in exercising etc etc, go to the kitchen NOW! Make this bread NOW! During kneading I guess I burnt thousands of calories ;D
Ingredients (yields 1kg loaf):
- 2 1/4 cup wholemeal flour (300g)
- not full cup light rye flour (100g)
- not full cup all-purpose flour (100g)
- 2 flat tsp salt (10g)
- 10g dry yeast
- 2 Tbs honey
- 340ml warm water
- 3/4 cup pumpkin seeds
- 3/4 cup sunflower seeds
- 1/4 cup sesame
- 1/3 cup flax seed
- any seeds for bread sprinkling
- bran for form sprinkling
Stir the seeds in a bowl.
Stir dry ingredients i.e. flours, salt and yeast.
Combine water with honey and pour dry ingredients.
You can add water and mix of seeds by turns, kneading all the time :)
Now… kneading time sooo knead knead and knead till you can feel pain in your hands and spine ;D
After 10-15 minutes you should see the effects of thorough kneading – the dough should become smooth and flexible.
Leave the dough aside for growing (around 1,5-2h)
Butter the form and sprinkle the inside with bran.
Once the dough doubles its size, knead it again for a moment and place in the form.
Leave aside for half an hour so that it gets fluffy.
After that time you can apply some warm water on it and sprinkle it with your favourite seeds.
Bake at 230°C for 30-35 minutes.
After baking… wait! It’s too hot for tasting ;)
Leave it for cooling.
The recipe borrowed from here.