The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seeded breads

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hullaf's picture
hullaf

Seeded breads

I've been baking various breads with seeds. When Lindy tried Hamelman's "Sourdough Seed Bread" it sounded so good. It has 92% bread and 8% rye flours and uses a white flour starter. I have a whole wheat starter so used JMonkey's version from the new TFL Handbook, the 'Three-Seed Sourdough Bread' which uses  80% white and 20% whole wheat flours. Both recipes use sunflower, sesame, and flaxseeds. My bread came out tasting very good. See node 10286. 


But I wanted a bread with more whole wheat flour, so I tried R.L. Beranbaum's 'Sourdough Wheat Bread with Seeds' from "The Bread Bible". It has 50% each of white and whole wheat flours and a whole wheat starter. I followed the recipe fairly exactly with expanding/feeding the whole wheat stiff sourdough starter as described, used the five seeds she used (pumpkin, sesame, sunflower, polenta -- I used medium coarse grind cornmeal -- and flaxseeds.) The fermentation and proofing times went along well, I shaped two batards, the oven rise was nice, the browning seemed good, and the aroma heavenly. 


sourdough wheat bread  sourdough wheat with seeds  lame scoring   sourdough wheat with lame scoring


sourdough wheat crumb  sourdough wheat crumb  


I've been trying new scoring after reading dmsynder's tutorial and have been better with my slashing. In the top photo, the left loaf was slashed with a bread knife and the right with a lame. I wish we got more times to slash per loaf. I want more practice - just means we get to bake more bread, right? 


Overall, I liked the taste of the three seeds alone rather than the five, but the whole wheat flavor of RLB's better.  


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Comments

LindyD's picture
LindyD

Your loaves are very pretty, the crumb is great, and your scoring looks darn good to me!


They look so good, I may have to put my bias against whole wheat aside and give it a try.

mountaindog's picture
mountaindog

Beautiful scoring, loft, and crumb on those! Especially given the amount of whole wheat and seeds, great job!