Tuesday, February 12, 2013

Seeded Sourdough Bread

We love sourdough bread around here and every once in a while I put together a seeded bread that is dense and hearty. I made some last night that we are enjoying for breakfast this morning. Juliana has proven in a taste test that she prefers this very much over cereal Os. She loves her Mama's bread!

Seeded Sourdough Bread

1 cup (8.5 oz) sourdough starter
1 3/4 cups luke-warm water
1 cup rolled cereal blend (I use a 9 grain blend, but just rolled oats would do)
2 tablespoons chia seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
2 teaspoons salt
2 teaspoons instant yeast*
3 cups (12 oz) whole wheat flour
1 1/2 cups (6 3/8 oz) unbleached bread flour
  • Mix the starter, water, cereal and chia seeds. Let sit 10 minutes to allow the cereal and chia seeds to absorb some water.
  • Add all remaining ingredients and mix. Cover and let sit for 30 minutes to allow the whole grains to absorb the water. 
  • Knead them - by hand, mixer or bread machine - until you have a smooth dough. It will be rather dense and lumpy from the seeds, though. Cover and allow the dough to rise to doubled in bulk, 1 to 2 hours. 
  • Divid the dough in half and shape into two round loaves. Cover with a damp towel and let rise till puffy, about one hour. 
  • Preheat oven to 425 degrees. Bake for 30 minutes.
*I use instant yeast because it can be mixed directly into the ingredients without having to dissolve it in water before hand. You could substitute other yeast without any trouble.

1 comment:

  1. This looks delicious! I've been baking more lately also, bought a large bag of flax so I have been making mostly flax seed bread. It's just cold enough to justify baking here.
    Happy Valentines Day!


Related Posts Plugin for WordPress, Blogger...