The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Seed Crusted Country Hearth Loaf

Crust Never Sleeps's picture
Crust Never Sleeps

Seed Crusted Country Hearth Loaf

*** I don't know why the photo is upside down.  I have tried this several times with several non upside down photos.  Generally speaking, I know how to use a computer.  I am posting this anyway because I am proud of these loaves.***

I just joined this forum, although I have been an avid amateur baker for about six years.  This is a country hearth loaf, but my first attempt at coating the top with many seeds: hemp, flax, chia, sunflower, poppy, sesame and caraway.  I used a simple mixture of egg white and a splash of water for adhesion - it seems that the seeds stuck on very nicely.  The dough was fermented overnight in the fridge.  One loaf proofed top side up on a peel, and the other proofed seam side up in a floured cloth in a bowl.  I did that because I wanted to see if there would be any difference in egg wash seed adhesion on the flour dusted loaf versus the one that proofed on the peel - it seems there wasn't much difference there.  I scored the loaves with an x-acto knife after the seeds went on top.  Baked with steam.  Brined turkey breast going on the smoker this afternoon.  Planning for sandwiches tomorrow!

Lazy Loafer's picture
Lazy Loafer

I'm impressed that all those seeds stayed stuck on top, even with the loaves upside down! :)

What's in the dough?

Ru007's picture

I'm sure they made tasty sandwiches :0


Well done and happy baking :)