Easy and Healthy Sourdough Mix-seed Soft Italian Bread
By MeiLing’s Kitchen
Easy methods:
-use dough mixer to knead (no stretch & fold, coil fold or lamination)
-simple final shaping to log size
-dough proofing and baking on baking tray, no Dutch Oven, proofing basket or bread pan require
no need to create additional steam while baking (no need spray water or use hot water / lava rock etc )
Healthy and delicious
-mix seed : pumpkin, melon, black & white sesame seeds and oats
-added whole wheat flour and rye flour
Make two 9×5” soft loafs
Ingredients:
140g active starter at peak
400g flour (Bread flour 360g, Whole Wheat Flour 30g, Rye Flour 10g)
240g water
1 tbs brown sugar
1 tsp sea salt
40g unsalted butter
40g mix seed + oat
Make the Dough:
Put all ingredients (except butter) to mixer to knead for 15 minutes
Added in butter. Continue knead for 10- 15 minutes until reach windowpane stage.
First Proofing 1.5- 2 hours till double the size
Divide to two equal portions
Pre-shape to ball size
Cover and rest for 15 minutes
Shape to log size and place on non stick baking paper on baking tray
Cover
Proof for 3-4 hours, till pass the dough indent test.
Sprinkle rice flour
Scoring
Baking:
Preheat oven at 200 C 20 mins
Bake with 200c for 30 mins
Cool on wire rack
Enjoy