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Love whole grain bread, add seeds and I’m yours for the asking! (Cheap date!)
I had made some of my delicious lemon curd and needed some bread to go with and this was what happened…hope you likee…(that’s just a hint to hit the ‘Like’ button on Facebook…go on, do it!)
50g each whole wheat, quinoa and buckwheat
30g fresh yeast
20g raw honey
30g + some extra spelt flakes
250g bakers flour
1 tsp Murray River pink salt flakes
Handful pecans, shelled
2 tbsp each chia seed, linseed, sunflower seeds, sesame seeds
Water for brushing
Place wheat, quinoa and buckwheat into Thermo bowl and mill 1 min/speed 10.
Remove from bowl and set aside.
Place yeast, water and honey into Thermo bowl and warm 2 min/37ºC/speed 1. Add milled grains, spelt flakes and bakers flour and salt to bowl and mix 6 sec/speed 6. Add pecans and knead 2 min/Interval.
Tip dough out onto floured board over which you have sprinkled a handful of spelt flakes. Knead by hand, into a tight ball, incorporating all the spelt. Place onto a piece of baking paper and prove in warm draft free place (in winter, a closed car is perfect, just don’t forget it!!)
Meanwhile, preheat the pizza stone in a bread baking setting in your oven if you have one, at 220ºC. When bread has risen, slash a large cross on the top of the dough, brush with water and then sprinkle with seeds, making sure they attach. Bake for 20 minutes until sounding hollow when tapped.