Poppy and sunflower seed sourdough bread

This bread is mainly a white one with some addition of poppy and sun flower seeds. The difference is that it is baked on glass pans and tends to be a kind of sandwich bread.

  • 780ml warm water (32ºC)
  • 264g sourdough (100% hydration)
  • 1150g white wheat flour
  • 36g poppy seeds
  • 64g sunflower seeds
  • 120g chia seeds
  • 15g salt

  1. 9:00AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 9:15AM Cover the bowl with a lid and let it stand at 25ºC. This is the bulk fermentation phase.
  3. 13:30 Divide the dough in 3 and shape 3 oblong loaves. 
  4. 13:45 Brush 2 non-stick pans with a bit of olive oil and put the dough inside.  Let them raise for the 2nd fermentation, covered with a linen towel.
  5. 16:00 Turn on the oven at 220ºC and put the loaves inside. Bake them for 1 hour, keeping the same temperature. 


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