This is the bread my husband loves. Thanks to the seeds, it has a specific texture and a very nice flavour.
Of course, I experimented a lot with this recipe until I got here - if you use white flour, the bread will be more airy, with whole wheat flour, it will be a bit denser - but there's no difference in taste.
I like to keep it thinly sliced in the freezer, so that I always have healthy homemade bread at hand, without actually needing to make every single week.
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Before you actually start the recipe, 6-7 hours before, you have to activate first the sourdough starter from the fridge. I do this the evening before and I can make the bread anytime the next day.
I showed the whole process in one of my previous posts.
A sourdough (and by this I mean the 320g from the ingredients list) is ready when it's bubbly and active.
Toast the seeds in a pan until they brown a little and start to smell nice.
Pour 150ml cold water over the hot seeds and allow to soak for 1-2 hours.
Measure the right quantity of starter, add the water and salt.
Stir in the flours and the seeds, mix with a spatula to combine.
The dough will be kind of gluey, this is how it shoud be, it's because of the rye flour.
Dust with plenty of flour on the work space and, using a spoon or a spatula, turn the dough out.
Gather dough together and let sit for 20-30 minutes, covered with a towel.
After that, knead dough for a bit, then shape into a long loaf.
Place loaf on parchment, holding the sides up - I put it between a wall and a rolling pin.
Cover with a towel and allow it to rise for 2-3 hours.
Then slash the top twice and bake in the preheated oven to 250 degrees C.
It's very important to bake bread on a tile placed in the oven, with steam (pour half a cup of water into a small baking tray placed at the bottom of the oven).
After 10 minutes, turn the heat down to 200 degrees C.
Brush bread with water once or twice during baking, for a shinier and crunchier crust.
Bake for abour 45 minutes. Before removing from the oven, check it - it's ready if it sounds hollow when you tap the bottom.
Brush with some water and wrap in a towel until completely cooled.
I've noticed that the crust will crack when baked, regardless of the type of flour or the way the bread proves. But this doesn't affect its taste.
Here are some good-looking slices which I am going to put in the freezer. We eat half of the loaf and I store the other half, sliced, in plastic bags in the freezer to keep fresh.
It takes 1-2 hours to thaw or, in the microwaves, on the spot.
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