3 Seed WW Sourdough... and Fluff

Actually, it's 2 seeds and a nut, but the name is unwieldy enough as it is. 

Digging through my freezer again... I found my mix of pumpkin seeds, sunflower seeds, and crushed walnuts.  I couldn't resist throwing some in the bread, maybe it's the first hint of autumn in the air.

Otherwise, it's a simple overnight soaker/starter sourdough using a 50/50 mix of  WW bread flour and WW Turkey Red.  I let the starter portion of the pre-dough get really ripe, so the first taste had a pronounced tang, but by the next day the seeds/nuts asserted themselves and the sour tang mellowed.  The final balance of flavors was really nice.

And... the quest for fluffiness...

I tried out a multigrain sandwich bread recipe and decided to see just how fluffy a crumb I could get.  Turns out, pretty fluffy. 

It's a straight dough, mostly WW with some rolled oats.  A little honey, but no milk.  I used a tip I read in Laurel's Bread Book and added butter by smearing it on the board as I kneaded.  I think that really made a difference.  I wound up with a little too much dough for one loaf, so I split it in two.  That probably helped lighten the loaf, too.

The result: so fluffy it was hard to slice.  It puts squishy supermarket bread to shame!  OK, so it's not the most versatile bread (I don't think it would even hold a sandwich together) but it was fun to make.  And a breakfast treat, to boot:  a couple slices in a bowl, add raisins, cinnamon, vanilla extract, agave nectar, then pour milk over the whole thing.  Mmmmmm... forget the sandwiches!

Marcus