Showing posts with label wholegrain brain. Show all posts
Showing posts with label wholegrain brain. Show all posts

Friday, 21 August 2015

Sourdough & Yeast Bread with Seeds

Yesterday morning, after non-stop rain on Wednesday, I think I could have give a home to some gold fish in my bike's panniers. That's the downside of having waterproof bags, you see .. the water usually keeps out, but if it gets in, it stays in there ;)

My panniers do have a hole...unintentionally...but it doesn't seem to help much in this case.
In any case it is always surprising how much less heavy my bike is without these panniers and the D-lock on it. 

Well, anyway ... I hadn't planned on having a free morning today, but since I now have one, I am tackling the following very urgent issue now:

Finally ... after moving this note from my desk to the kitchen, back to my desk, being carried around on my phone as a photograph when showing a friend how to make this bread  ... I am now putting it into proper writing for you!

Oh, hold on. Maybe you can just use the note? ;) No? Oh, okay then =P

I've made two versions of this bread now; one with seeds, as my Mum's original version was, and one with left-over red lentils and sunflower seeds. I can recommend both versions or simply using whatever you may have on hand.

Sourdough & Yeast Bread with Seeds

Recipe by Ines Feucht

Sourdough yeast bread with seeds, grains, or pulses. Wholegrain rye and wheat.

Prep time: 12 hours
Cook time: 45 minutes
Total time: 18 hours
Yield: 2 loaves


  • 245 g rye flour
  • 280 g water
  • 50 g ready-to-use sourdough-starter (before feeding)

  • 120 g mixed seeds, soaked in
  • 105 g water OR
  • 1 cup cooked lentils/grains

  • 350 g wheat flour
  • 60 g rye flour
  • 16 g salt
  • 2 tsp dried yeast (or 10 g fresh)
  • honey
  • 50 g water

  • water
  • seeds or flour for decoration


On the day before:
  1. Mix rye flour, water and sourdough in a bowl. Cover and place in a warm place overnight.
  2. Mix seeds of your choice with water and leave to soak OR make sure you have your grains/pulses cooked for the next day. You can also cook them on the next day, but since you wouldn't want them to be hot it is easier to have them ready. You can also add in grains/pulses and seeds.
On the baking day:
  1. Dissolve yeast and honey in lukewarm water.
  2. Mix wheat and rye flour with salt. Add to the dough you started the day before along with the yeast mixture and the seeds/grains/pulses.
  3. Knead until the dough comes together in a ball and keep on kneading for a bit until you have a soft and pliable dough. Knead into a ball, as described here in the kneading instructions and place back into your bowl. Cover and let rise in a warm place for two hours.
  4. With wet hands remove from the bowl onto a wet surface. Divide into two equal parts and knead into loaves.
    • Either: Place on a baking sheet lined with non-stick backing foil or dusted with a very generous amount of flour. Wet the loaves thoroughly with your hands. Dust with flour.
    • Or: Wet the loaves thoroughly with your hands. Dip, upside-down into a plate full of seeds. Turn back around and place on a baking sheet lined with non-stick backing foil or dusted with a very generous amount of flour. 
  5. Let the loaves rise in a draught-free place for half an hour and pre-heat your oven to 260 °C. If using fan heat only use 240°C. After 20 minutes place an oven-proof dish filled with water in the oven to let steam develop.
  6. With a wet, sharp knife cut into the loaf to determine where it will break up. You can choose the pattern. I did a cross-wise grid sort of pattern, as I remembered too late that I used to make my Mum cut hearts into the surface ;)
  7. Bake for
    • 15 minutes at 260 °C / 240°C fan heat
    • 15 minutes at 220 °C / 200°C fan heat
    • 15 minutes at 190 °C / 170°C fan heat
  8. Remove from the oven and check if the loaves sound hollow when you knock on them to confirm that they are done. Let cool on a rack until completely cooled, then wrap in a dish towel and store in a paper bag at room temperature OR freeze immediately, when still hot, in a sealed freezer bag.
  9. Enjoy :-)