Monday, August 16, 2010

Dark bread with many seeds

These breads go to yeastspotting at Wild Yeast Blog.

30 g raw sunflower seeds
34 g raw pepitas (pumpkin seeds)
32 g poppy seeds
33 g white sesame seeds
120 g dark rye flour (stone ground)
120 g whole wheat flour
6 g salt
300 g hot water
Mix the ingredients for the soaker  and leave  it for 12 hours at room temperature.

100 g whole-wheat starter
204 g water
304 g whole-wheat flour

Mix the ingredient and let the sponge ferment for 12 hours in warm place.

Final dough:
800 g whole wheat flour
400 g dark rye flour
908 g water
20 g salt

Dissolve the sponge in 450 g of water and sponge in 458 g of water. Transfer them to mixing bowl. Add the flour and salt and mix by hand until it is thoroughly combined and all the flour is hydrated. Cover the bowl (I use plastic bag) and leave it for 30 minutes.Knead the dough in mixing bowl and leave it for 30 minutes. Knead again, cover  the dough and let it ferment for 3 hours.
Divide the dough and put it on floured countertop. Shape the loaves.
Option no.1 (what would I do if I baked these bread in loaf pan)
You can place the shaped loaves in oiled loaf pans (2-3) and cover with damp cloth. Score the loaves and put them in the oven preheated to 475 F.
Bake for 15 minutes and then turn down the temperature in the oven to 400 F and bake for 20 minutes more.
Option no.2 (For the first time I  baked in my Romertoph clay cooker)
 Soak  bottom of  clay cooker in warm water for 15 minutes. Drain cooker bottom of cooker  pat dry and grease. Put the loaf and  let stand  covered for an hour. Then soak top of cooker in water, drain, pat dry and grease.Place covered cooker in cold oven. Set oven tat 475 F. Bake for 30 minutes covered. Turn down the temperature in the oven to 400 F and bake for 10 minutes. Remove the bread from cooker and cool on wire rack.

Second loaf  I baked in the  oven safe pot with  an extra part from my round  pan.


  1. both look really impressive… by the way, how big is your roemertopf ? and is it covered with glaze in the base? - it’s hard to say from the picture, but I guess not - I have a medium Modern Look - apart from bread baking - I use it to prepare food of different kinds…and I am quite satisfied with the results (check my roemertopf recipes on …dziś mam smaka na…) but coming back to your breads…that’s a lot of yield you have here, “a little” too much for just the two of us…but because this bread looks like a must to make (and to bite into: ) I will half ingredients…

  2. Kusisz tymi chlebkami i kusisz.Jeszcze te dwa wyglądają tak apetycznie. Ostatnio nawet coś tam zaczęłam robić, ale kiedy ja dojdę do takiej wprawy jaką masz Ty.

  3. wygląda bardzo smacznie:)
    Ja też bardzo lubię piec w domu chleby..teraz zamierzam zrobić grahamki a potem Twój chlebek bo wygląda cudownie;)

  4. Shiral, cos takiego jak wprawa to raczej nie wystepuje; zawsze mam dusze na ramieniu, gdy pieke chleb - nie mowiac juz o ciastach; a ile to juz wpadek zaliczylam...

  5. Ewa, my pot is small (2-5lbs), unglazed;
    That`s true I made a lot of bread. I love improvise and have a lot of dough to work with. But the bread was very tasty and nothing left.
    If you want to bake it - it will be better to use regular pan or preheat an empty romertopf. The crust of the bread bottom was too dark and hard.

  6. Yum! I love bread with lots of grains and seeds. This bread looks so good and I bet the loaf in the clay pot turned out really nice!