This has become my favourite bread. The recipe originally Dr. Ed Wood’s second book, “Classic Sourdoughs : A Home Baker’s Handbook“, but is reprinted on the Sourdough Home.
[ MAKES: 8 – 12 rolls or 1 x 1kg loaf + 4 rolls | TIME: 36 hours | COST: $4 ]
[ JOES’ RATING: 3.5 / 5 | MY RATING: 4 / 5 ]
4 – 5 cups white, unbleached flour 2 cups sourdough starter 2 tbsp sunflower seeds ¼ cup flax seeds 1 tbsp poppy seeds ½ cup flax meal 1¼ cups cold water ½ tbsp salt ¼ cup olive oil ¼ cup honey
- In a dry warm skillet, toast the sunflower, flax, and poppy seeds until fragrant.
- Mix the starter, water, oil and honey together before stirring in the seeds. Add the flax meal and salt, mixing well.
- Add the flour one cup at a time until the dough is too thick to stir.
- Pour the dough onto a floured work surface and knead until the dough is resilient. The dough is a rather sticky dough, but it’s important not to over-flour the dough.
- Once the dough is well kneaded, rest it over night in an oiled bowl, covered with a moist tea towel.
- In the morning, deflate the dough, knead briefly, cut and shape into rough loaves or rolls.
- Let the dough rest, covered by a moist tea towel, for 30 minutes. Shape into final loaves or rolls.
- Let rise, covered, until doubled. This may take up to 18 hours.
- Preheat the oven to 190°C. Bake 30 to 45 minutes.
- This dough takes time to proof and rest to get good rise. Dont rush the proofing process or you will end up with a heavy flat bread.
- As we like the heaviness and texture of wholemeal, I use one cup of wholemeal flour in before adding the white flour.
- Careful not to burn the seeds. If you do scorch them, discard them and start again. Don’t use them or they will taint your dish.
- Diabetic Note: One or two slices of this doesn’t seem to upset my blood glucose levels too much. The danger for me is to dig in when its hot and super awesome!
- Ethical Note: Choose quality organic flour for quality bread results. Good for you, and good for the earth.
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