Special breads

Multigrain Seed Bread

Name: Multigrain Seed Bread
Prep time: 20 min
Yield: 19130 g
Ingredients: 8000 g Bread flour T65; 2000 g Light wholemeal flour T80; 7000 g Water; 180 g Fine salt; 100 g Fresh yeast; 150 g Wildflower honey; 500 g Sunflower seeds; 500 g Flax seeds; 300 g Sesame seeds; 400 g Pumpkin seeds

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Bread flour T65g

Light wholemeal flour T80g

Waterg

Fine saltg

Fresh yeastg

Wildflower honeyg

Sunflower seedsg

Flax seedsg

Sesame seedsg

Pumpkin seedsg

Total19130 g

Preparation steps

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.

Nutritional values

Per 100g

Calories

233.1 kcal

Protein

7.5 g

Carbs

39.9 g

Sugars

1.6 g

Fat

4.9 g

Saturated fat

0.6 g

Fibre

3.3 g

Salt

0.9 g

Allergens

GlutenSesame

Other recipes in the same category

Whole Wheat Bread Rye Bread Olive Bread Walnut Bread Fig & Hazelnut Bread

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