The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This week's breads...

Srishti's picture
Srishti

This week's breads...

Hello,

This week I made some 100% Whole Wheat Sourdough Nut & Seed Torpedoes with walnuts, hazelnuts, flax, sesame & pumpkin seeds:

and Some Sourdough Whole Wheat bagels

I don't think I'd ever like the taste of non-sourdough bagels anymore!!! :)

Comments

JMonkey's picture
JMonkey

I'd love to hear how you made these beauties!

Srishti's picture
Srishti

The recipe was sort of adopted from The Walnut pain ou lavain from "Bread Alone".

I don't exactly remember.... as I like to just throw everything together and see what it turn out to be...

But I took... 1 1/2 cup wet starter

Added 1c water to it.

Mixed it up so it was a nice slurry. :)

Added a cup of WW flour and stirred it up.

Then roasted some nuts... Hazel & Walnuts.. and crushed them up about pea size... kept some whole...

And also roasted some flax, sesame, and pumpkin seeds.

All together about 1 1/2+ cups of seeds & nuts

Added all this to the dough...

Then I added more WW flour (I think a couple or more cups of flour, don't remeber) until it was firm and kneeded about 10-12 minutes until I could do the windowpane test... It was hard to get it good with all those seeds in the dough.

Let it rise for 4-5 hours... Then I shaped these into torpedoes... sort of following directions in Floyd 's video.

and let them rest again for 3hrs.. and baked them....

Though I think, i shouldn't have put both Walnuts and Hazelnuts together, as the Walnuts hide the taste of other nuts.

The Bagels are from the sourdough bagels recipe from "Crust & Crumb." though I used a cup of White Bread flour & the rest was WW.

 They were really good.

Srishti