This bread came out of a rather failed attempt at a bread with roasted pumpkin in it. I’d seen a bread online somewhere with slow roasted pumpkin in it, but I guess the pumpkin I used wasn’t that good because it just came out with a really bitter and not very positive flavor. However, the sunflower and pumpkin seeds in it did lend a great flavor (if a bit overpowered by the pumpkin). So I decided to take that idea and expand on it a bit. Sunflower, pumpkin, sesame, chia, and flax seeds and pine nuts. In addition to that, I used toasted sesame oil to add even more of a toasty/nutty flavor. The one mistake I think, was not using enough water with the chia and flax seed. So while the recipe will include the amount I used, I strongly suggest adding another 50% water to the flax and chia seeds, I think it would help the finished bread a fair amount. I also used a smaller amount of starter in this recipe, because I forgot to make enough and was making another bread… Way to go me!
Six Seed Bread
Makes: 2 medium loaves
Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.
|Water||3 oz||85 g||50%|
|Chia Seed||1.5 oz||42.5 g||25%|
|Flax Seed||1.5 oz||42.5 g||25%|
|Bread Flour||8 oz||230 g||100%|
|Water||5.25 oz||150 g||67%|
|66% Levain||3 oz||85 g||38%|
|Starter||9.5 oz||269.3 g||47.5%|
|Bread Flour||12 oz||340.2 g||60%|
|White Spelt Flour||8 oz||226.8 g||40%|
|Water||14.65 oz||415.3 g||73.5%|
|Toasted Sesame Oil||1 oz||28.4 g||5%|
|Salt||.25 oz||7.1 g||1.25%|
|Sunflower Seeds||4 oz||113.4 g||20%|
|Pumpkin Seeds||4 oz||113.4 g||20%|
|Sesame Seeds||3 oz||85 g||15%|
|Pine Nuts||3 oz||85 g||15%|
|65.4 oz||1854.1 g||327%|
- Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
- The next day cream the starter with the water for the recipe, then add in the toasted sesame oil.
- Mix together the flours and salt, then mix in the starter, water, and oil mixture til the dough just starts to form. Add in the flax and chia soaker and the rest of the seeds and mix until evenly incorporated. Let the dough sit covered in the bowl for 20 minutes
- Lightly dust your counter or work space with flour and scrape the dough out. With lightly floured hands, give the dough a stretch and fold and repeat.
- Leave the bowl covered for 40 minutes to an hour, turn the dough out (seam side up) and give it another stretch and fold, then return it to the bowl. You can also give the dough one final stretch and fold after about 40 minutes.
- Let the dough rise until nearly doubled, and turn it out again onto your work surface.
- I made these particular loaves in loaf pans, which I did because I needed bread for sandwiches, however I think because of the large quantity of seeds it might work best with the support of a loaf pan. Lightly oil 2 9×5 inch loaf pans, flatten the dough into a rectangle and then roll it up tightly. Tuck the ends under slightly and then roll it on the bench for a few seconds to even the loaf out and then place it seam side down in the loaf pan.
- Leave the loaves, covered, to proof, for me this was about an hour to an hour and a half.
- Preheat the oven to 375
- When the oven is preheated put the loaf pans in and set a timer for 20 minutes. At 20 minutes turn the loaves 180 degrees and swap their position in the oven, do this again 20 minutes later. Continue baking for another 10-20 minutes until the loaves sound hollow on the bottom, then remove to a cooling rack for at least 1 hour before cutting.
Out of failure… comes deliciousness. This bread is incredibly nutty, well, that should really be obvious. But it is. So, this is this week’s submission to YeastSpotting, which I give hearty thanks to for the hard work put into it, and the constant inspiration from all the participants!