It’s time for another bread recipe after I posted so much sweet stuff in the last week. This Seed-Bread contains besides roasted poppy seeds, sesame and flaxseeds also amaranth seeds and polenta, which gave a nice aromatic taste to the bread. Amaranth is a good source for essential amino acids which are missing in wheat and corn and contains a lot of iron, magnesium, phosphorus, copper, and manganese. Its a very healthy “pseudo grain” and I try to involve it more often in our cooking.
The dough is prepared similar to the recipe of the sourdough bread with roasted oats. The gluten network is developed with folding the dough. No need for a food processor for preparing this bread.
The hot soaker I prepared with the polenta and the seeds adds moisture to the crumb and the bread stays fresh really long. But if you do not need two loaves of 1.2 kg each, it would be a good idea to half the recipe.
Seed bread with Amaranth and Polenta
yields 2 Breads of about 1,2 kg
- 200g flour Type 550
- 140g Water
- 50g Sourdough Starter
- 100g Flax seeds
- 50g Sesame
- 50g poppy seeds
- 100g Amaranth
- 100g Polenta
- 500g Water
- 900g flour Type 550
- 100g wheat, freshly milled
- 650g Water
- 10g fresh yeast
- 25g Salt
Mix water, flour and starter for the sourdough and ferment it overnight (12 to 16 hours).
For the soaker roast flaxseeds, sesame and poppy seeds until golden. Mix with amaranth and polenta and add the boiling water. Soak overnight.
The next morning: Mix all ingredients for the dough, let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 30 min again, then fold the dough and repeat the resting and folding steps one time more. Ferment the dough for 1 hours.
Shape the dough into two oval loaves and proof for 1 hour.
Slash the loaves directly before baking.
Bake for 45 min at 250°C with steam on a hot stone.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.