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!)
- 50 g whole wheat
- 50 g quinoa
- 50 g buckwheat
- 30 g fresh yeast
- 300 g water
- 20 g raw honey
- 30 g spelt flakes, plus a little extra
- 250 g bakers flour
- 1 tsp Pink salt flakes
- 1 Handful pecans, shelled
- 2 tbsp chia seeds
- 2 tbsp linseeds
- 2 tbsp sunflower seeds
- 2 tbsp sesame seeds
- Water for brushing
- Pizza stone
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.