April 24, 2019 - 9:10am
Why is my wholewheat seeded bread sticky?
just bakes a wholewheat seeded bread with mixed seeds (20%). I roasted and soaked seeds night before, drained and added in mix. The bread is baked as I checked core temperature and it was +200F however it is a bit sticky inside. It is well fermented. It’s been cooling for 5 hours. I’m just wondering if I should have cleaned soaked seeds under water to remove the jelly like viscous liquid that you get on soaked seeds before adding to mix? Or should I have left bread to cool longer (if I push finger into it the bread goes stodgy) Any thoughts?
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Hi Mutantspace, I'm very much a beginner so I hope other more experienced bakers will come in here, but until then I just wanted to say that my whole wheat breads seem a little underbaked at 200 F. Especially for the ones with seeds, I aim for 210 as the final internal temperature.
For me, I wouldn't want to rub off the jelly around the seeds because that is the soluble fiber that is part of why the seeds are so healthy for us, and also I think that contributes to the bread keeping well (prevents staleing). Maybe try baking to 208 or 210 F next time and see what you think.
Happy baking! -Jess
Thanks Jess I’ll keep that in mind - it could be anything but had that I underbaked doughiness so got feeling you’re right cause everything else seemed fine