Bread
Toasted Seed & Multigrain Boule
A hearty, tightly-crumbed boule loaded with toasted sunflower, pumpkin, sesame and flax. The one we bring to potlucks.
- Time
- 28 hours
- Yield
- 1 large boule
- Level
- Intermediate
Ingredients
Scale batch
- 120g active starter
- 400g bread flour
- 150g whole wheat flour
- 50g rye flour
- 440g water + 60g for soaker
- 12g salt
- 80g mixed seeds, toasted (save 20g for coating)
- 40g rolled oats
Method
- 01
Soak seeds and oats in 60g warm water for 30 minutes.
- 02
Mix starter, flours, and 440g water. Rest 45 minutes.
- 03
Add salt and the seed soaker. Mix through with wet hands.
- 04
Bulk ferment 5 hours with 4 folds.
- 05
Shape into a boule. Wet the surface and roll in the reserved seeds. Place in a floured banneton.
- 06
Cold retard 18 hours.
- 07
Bake in a Dutch oven at 500°F, 22 min covered, 22 min at 450°F uncovered.