Seeded whole wheat pan loaves with CLAS
Followed a very similar procedure to the recent seeded whole spelt bread I posted, again following Rus Brot's process: I took his recipe for whole wheat bread and added seeds. The dough was super slack after the final mix, so I added a little extra flour, but still it was weaker than I would have liked. But baking in a pan solves this sort of issues! Here is the formula: https://fgbc.dk/1p57
I used 1:2 ratio of linseeds and sunflower seeds. Again, I think the mucous produced by soaking linseeds caused overhydration a little, and made the dough more slack... I should have learned my lesson from the previous bake with spelt. I also sprinkled pumpkin seeds on the bottom on the pans before adding the dough, and sesame seeds on top of the dough. Made for a very tasty bread full of nutty seeds.