Mixed Seed Bread

Ingredients

12 g active dry yeast

20 g superfine/caster sugar

585 g warm water, divided

30 g psyllium husk (rough husk form)

195 g buckwheat flour

150 g tapioca starch

135 g millet flour

10 g table or sea salt

15 g apple cider vinegar

150 g mixed seeds, such as linseed, sunflower seeds and pumpkin seeds, divided

1 egg, whisked, for egg wash (optional

Directions

Get a 900g loaf tin ready to have on hand (you can line it with baking/greaseproof paper, which will also help you remove the baked loaf from the tin).
Tip: Dimensions of a 900g loaf tin: 21cm long, 11cm wide and 7cm high.
In a small bowl, mix together the yeast, sugar and 240g warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.
In a separate bowl, mix together the psyllium husk and 345g water. After about 15 – 30 seconds, a gel will form.
In a large bowl, mix together the buckwheat flour, tapioca starch, millet flour and salt, until evenly combined.
Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients. Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10 minutes. You can knead by hand or using a stand mixer fitted with a dough hook.
Add about 120g of the mixed seeds and knead them into the dough until evenly distributed.
Transfer the bread to a lightly oiled surface and knead it gently, forming it into a log that comfortably fits into the loaf tin. Transfer the dough into the tin (seam side down) and gently press it down to even out the top.
Lightly cover with cling film and allow to rise in a warm place for 1 hour 15 minutes – 1 hour 30 minutes or until approximately doubled in volume.
While the bread is proofing, adjust the oven rack to the middle position, place a baking tray on the bottom rack of the oven, and pre-heat the oven to 250ºC).
Once risen, lightly brush the top of the bread with egg wash and sprinkle with the remaining seeds.
Place the proofed bread into the oven on the middle rack, pour boiling hot water into the bottom baking tray, spray the bread 4-5 times with water (optional), and close the oven door.
Bake at 250ºC with steam for 15 minutes – don’t open the oven doors during this initial period, as that would allow the steam to escape out of the oven.
After the 15 minutes, remove the bottom tray with water from the oven, reduce the oven temperature to 220ºC, and bake for a further 60-70 minutes in a steam-free environment.
The final loaf should be of a golden brown colour. If the loaf starts browning too quickly, cover with a piece of aluminium foil, shiny side up, and continue baking until done.
Tip: If you don’t like your bread to be moist, I recommend you remove the loaf from the baking tin and bake it directly on the oven rack for the last 15 minutes (keeping the top covered with aluminium foil, shiny side up).
This will help dry out the middle of the loaf even more – just note that this will also further crisp up and dry out the crust.
Remove the baked loaf out of the baking tin immediately out of the oven and transfer it onto a wire cooling rack to cool completely before cutting into it.

Mixed Seed Bread

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

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Mixed Seed Bread

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

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