Last November a reader asked for a recipe of a moist spelt bread with high whole grain portion and different seeds. I had an idea for the bread very quickly: With a whole rye sourdough, many pumpkin seeds, some flax seeds and sesame and a good portion whole spelt flour – partly in a water roux for more moisture. But then the pysllium husk discovery happend and I changed my plan fastly. Instead of a water roux I decided to use the pysllium hulls to increase water binding. And I added some butter which makes the crumb nicely soft and helps to keep it fresh.
The result is a moist and aromatic bread. The crumb is full of pumpkin seeds and a thick crunchy crust. A bread with potential for a a favourite!
yields 2 Breads of about 1.1kg
- 200g whole rye flour
- 200g Water
- 20g sourdough
- 250g pumpkin seed
- 50g Sesame
- 100g flax seeds
- 26g Salzt
- 300g boiling Water
- 400g Whole Spelt flour
- 300g Water
- 400g Spelt flour Type 630
- 20g psyllium husk
- 300g Water
- 50g Butter
- 10g yeast
- 20g Malt
- Seed soaker
Mix all ingredients for the sourdough and ferment for 12-16 hours at roomtemperature.
For the soaker mix the seeds with boiling water. Let cool down, then put into the fridge overnight.
For the cold autolysis mix the ingredients and let it rest overnight in the fridge
The next morning knead the soaker sourdough with spelt flour, psyllium husk, water, malt and yeast for 7 min at slow speed. Add the butter and knead for another 3 min slowly. Then add the seed soaker and and knead until well combined.
Let the dough rise for 2 hours.
Form the dough into two round breads and place them in proofing baskets seam side down.
Proof for 1 hour.
In the meantime heat the oven with baking stone to 250°C.
Transfer the bread into the oven and bake at 250°C for 10 min with steam. Now turn the temperature down to 190°C and bake another 40 min until the crust reach a dark brown colour.