Whole Wheat Seed Bread
Ingredients
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- 1
Soak seeds in warm water for 30 min.
- 2
Mix flours, water and salt: speed 1 for 5 min, speed 2 for 6 min.
- 3
Add yeast and drained seeds, mix speed 1 for 2 min.
- 4
Bulk ferment in tub for 1h30, fold at 45 min.
- 5
Divide into 500 g pieces, pre-shape.
- 6
Bench rest 20 min then shape into bâtards.
- 7
Final proof 1h15 on couche.
- 8
Score, bake at 240°C with steam. Bake 30-35 min.
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Per 100g
Allergens
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