1 kg strong white flour
20 g salt
4 tbsp sesame seeds
1 dl sunflower seeds
1 dl pine kernels
2 tbsp black onion speeds
2 tbsp black poppy seeds
1 dl pumpkin seeds
1 dl spelt flakes
20 g fresh yeast
700 g water
vegetable oil for brushing
- Mix together flour, salt, all the seeds, pine kernels and spelt flakes in a large bowl.
- Crumble the yeast into the water and stir until it has dissolved completely.
- Pour into the dry mixture and bring together to a dough, either manually or with a machine.
- Knead until the gluten has developed, then cover and let rise for about an hour.
- Brush 3 loaf tins with oil. Weigh the dough and divide into three equal parts. Shape each into a loaf and place in the tins.
- Brush the top of the loaves with a little oil, slash a couple of times if you want, then cover and leave to prove for a further hour.
- Pre-heat the oven to 200 degrees and when the loaves have proven, bake for about 45 - 50 minutes, until ready.
- Remove from the oven and loaf tins and let cool down on a wire rack.
I think I could have left it to prove a bit longer than I did, it hadn't risen as much as I expected it to. Perhaps because of all the seeds. The oven spring left something to wish for as well, however, the breads turned out very tasty indeed. Because of the onion seeds, I recommend savoury applications, however, I had a slice with maple syrup and that worked well too. Yum!