Multigrain Seed Bread
Ingredients
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- 1
Soak seeds in warm water for 30 min, drain.
- 2
Mix flour, water, salt, yeast and honey: speed 1 for 5 min, speed 2 for 5 min.
- 3
Add soaked seeds at speed 1 for 2 min.
- 4
Dough temperature 24°C.
- 5
Bulk ferment 1h30 with fold at 45 min.
- 6
Divide 450 g, pre-shape, bench rest 15 min.
- 7
Shape into bâtards, roll in dry seeds.
- 8
Final proof 1h-1h15 on couche or trays.
- 9
Score, bake at 240°C with steam, 25-30 min.
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Per 100g
Allergens
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