Seed Bread
May 18, 2015
Sourdough breads have taste and character! It's a pity that it's so difficult to find white or multigrain sourdough breads at the grocery stores here in Finland. But, don't worry! It's easy to bake one by yourself.
If you don't have a sourdough starter in the fridge, you can easily make one with this recipe.
2 breads
First day
1 dl (100 g) sourdough starter
3 dl (300 g) lukewarm water
3 dl (200 g) wheat flour
Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature overnight.
Second day
4 dl (400 g) water
2 dl (160 g) spelt grains
the starter dough from the evening before
2 tsp salt
4 dl (400 g) water
30 g fresh yeast
1 dl (65 g) linseeds
about 12 dl (780 g) wheat flour
Put the spelt grains into a bowl and pour in the boiling water. Let it cool down until hand warm.
Blend the salt, lukewarm water, yeast, linseeds and the spelt grains with the the starter dough. Keep kneading and adding wheat flour until the dough is bouncy and elastic, this takes about 10 minutes. Cover and leave to rise at room temperature for 2 hours.
Turn the dough out onto a floured surface and knead it until it's elastic again. Divide it into two equal pieces and shape into long loaves. Line the baking tray with parchment paper and put the breads on it. Spray with cold water and sprinkle with linseeds. Slash. Cover and leave to rise at room temperature for 20–30 minutes.
Preheat the oven to 225°C. Bake for 20 minutes.
Cover and let cool on a wire rack.
Turn the dough out onto a floured surface and knead it until it's elastic again. Divide it into two equal pieces and shape into long loaves. Line the baking tray with parchment paper and put the breads on it. Spray with cold water and sprinkle with linseeds. Slash. Cover and leave to rise at room temperature for 20–30 minutes.
Preheat the oven to 225°C. Bake for 20 minutes.
Cover and let cool on a wire rack.
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