This kid was inspired by the “seeduction loaf” I got at whole foods. It’s slightly sweetened with a little molasses and full of seeds. Use your favorite seeds. I share what I used below. See a picture of the loaf in the video at the bottom of this post.
Whole Grain Sourdough
Ingredients (makes 1 loaf):
• 100g active starter
• 350g water
• 350g bread flour
• 150g whole grain flour
• 25g molasses
• 40g mixed seeds (flax, poppy and sesame)
• 25g water
• 10g kosher salt
Directions:
WARNING: (This bread took 3 days because I choose to let it ferment 48 hours. I prefer to do this in the winter months because the weather is cooler. In the summer, I just do 1 day.)
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DAY 1-
MIXING- First, add the first 6 ingredients. Mix well and then let it sit for 45 minutes. This gives the yeast a head start before salt is added.
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After 45 minutes, add 25g water and 10g salt. Use your hands to break up the dough (squeezing) and help dissolve the salt.
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Let it sit at room temp for 2 hours and turn and pull it every 30 minutes. Then, store the dough in the fridge overnight. (Make sure there is room in the container for it to rise a bit).
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DAY 2-
SHAPING- Bring the dough out the next day for a couple hours or it comes to room temp. Then, shape it and place in a basket.
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Put it back in the fridge for baking the next day.
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DAY 3-
BAKING- The bread is ready to bake when it passes the poke test. Poke the bread and if doesn’t spring back right away its ready to bake. It might feel a little hollow because it’s airy. It’s ready. If it’s not ready, wait longer (2-3 hours).
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Preheat the oven to 500 F with your cast iron pot in there. When hot, place loaf in the pot. Cut a slit on the top of the bread. Cover with the lid. After 15 minutes, take off the lid and lower the temp to 475 F. The bread should have risen a lot. Continue cooking for 20-30 minutes or it sounds hollow when tapped on the bottom (or reaches (200-205F) internal temp.
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Let cool at least an hour before cutting. (I don’t always do this because I can’t wait!)
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After I cut the bread, I wrap just the cut part it in foil to prevent it from drying out so fast. I don’t put it in plastic because the crust will get soft and I want a crispy crust.
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To your happy and healthy life,
Joanna
