Sourdough whole grain variant

The kids got me a couple of Emile Henry ceramic bakers for my birthday.  One is baguette pan and the other is a bread loaf pan.  Today was the first trial of them.  The bread was made in between all of the yard work and errands that needed to get done with our slow spring and sudden summer —  95F today.

This is based on the Multigrain sourdough recipe  but I was out of the KAF Harvest Grains Blend.   So to substitute I used the following mix which was soaked in the boiling water:

  • 1/4 c poppy seed
  • 1/4 c steel cut oats
  • 1/4 white sesame seeds
  • 1/2 c roasted / salted pepitas / sunflower seed mix (from Farm and Fleet)

The dough was a bit wet, I probably had too much water in the starter feed but then added more bread flour to make up.  Again the dough was mixed and rested for 30 min before the kneading.  First rise was 2 hrs at 76F (I had to run out and go get more herbs for the garden) .   After rolling to shape, the top was brushed with water and the black sesame seeds were springkled on .  Second rise was 1 hour at 100F.

Bake at 425 F for 33-38 min with the last 5 min uncovered.

YUM! Thank you: Jessie, Elyse and David for the bakers.