#bread #homemade #breadrecipe #homemadebread #healthybread
Recipe and Instruction – How to Make Healthy Bread with Seeds
This video shows step by step how to make a healthy bread with seeds at home.
00:00 Introduction
00:28 Step 1 Pâte Fermentée
01:09 Step 2 Roast and rehydrate seeds
01:55 Step 3 Dough
04:41 Step 4 Shape
06:48 Step 5 Bake
Step 1: Pâte Fermentée / old dough
Ingredients:
120g bread flour or wheat flour type 550
70ml water 20°C or 68°F
2.5g salt
2.5g fresh yeast or 0.83g instant yeast
Put all ingredients in a bowl. Mix/knead by hand until well combined. This will take about 2 min resulting in a firm ball.
Cover dough and let rest for 1 hour at room temperature. After this, place the dough in the fridge for 12-48 hours at 5°C or 40°F.
Step 2: Roast and rehydrate seeds
Ingredients:
60g flaxseeds
60g sunflower seeds
20g black sesame
14g salt
140ml water 50°C or 122°F
Roast and rehydrate seeds
Roast the seeds in a pan until golden brown. Put the roasted seeds in a bowl, add salt and hot water. Mix everything to dissolve the salt. Let the rehydrated seeds cool down before preparing the dough. If needed, the seeds can be stored for about 24 hours in the fridge before continuing with the next step.
Step 3: Prepare the dough
Ingredients:
Pâte Fermentée / old dough
Roasted and rehydrated seeds
370g bread flour or wheat flour type 550
330g wheat flour type 1050 or 200g bread flour and 130g whole wheat flour
480ml water 22°C or 72°F
4g fresh yeast or 1.33g instant yeast
Start kneading for about 5 min on low speed without seeds. Continue kneading for about 8 min on medium speed without seeds. Add seeds to the dough and continue kneading for about 3 min on medium speed. After kneading the dough had a temperature of about 26°C or 79°F.
The dough is fermented over the next 90 min at room temperature, which was 24°C or 75°F.
Perform one stretch and fold after 45 min to strengthen the gluten. After this, let the dough rest for another 45 min.
Step 4: Shape the dough
After a total resting time of 90 min shape the dough and put in a baking pan.
Cover the baking pan and let the dough rest for about 75 min at room temperature.
Before baking, score the dough and wet the dough surface.
Step 5: Bake
Preheat your oven in time for 45 mins at 250°C or 480°F
After final proofing, put the baking pan carefully in the preheated oven.
Bake for 10 min at 250°C or 480°F with steam. Release steam after 10 min and continue baking at 210°C or 410°F for about 45 min.
Enjoy your bread after a total baking time of 55 min.