Seed bread

A bread full of seeds, all kind of seeds. The most exotic type of seed used here is the mustard seed. I have never used this seed before in a bread and I was surprised to see it between the ingredients. It adds a bit of a spicy flavour and taste. Of course, the quantities of each type of seed is a matter of choice. You can easily chose to change how much of each seed type or even to avoid some. Also, the variety of seeds is not limited to my list. You can be as creative as you like. I have put 250g of seeds in total in this bread. You can put more or less.
My target with this bread was to taste the mixed taste of seeds inside of the bread and this is clearly achieved.

  • 825ml water
  • 750g white bread flour
  • 375g whole wheat flour
  • 5g fresh yeast
  • 20g salt
  • 2 tablespoons olive oil
  • 10g gluten
  • 250g seeds (25g mustard seeds, 50g sesame seeds, 50g pumpkin seeds, 30g poppy seeds, 100g flax seeds, 75g sunflower seeds)

  1. 11:50AM Mix all ingredients with a standing mixer for 10 minutes. 
  2. 12:10PM Let the dough in the mixer's bowl for its first fermentation and cover it with a lid.
  3. 15:00 Take the dough out of the bowl and put it on a floured board.  Divide the dough in 3 and shape it in 3 oblong loaves. Put each loaf in floured bannetons and cover them with a towel.
  4. 15:20 Let the dough raise for the second fermentation.
  5. 17:30 Bake the loaves in the preheated oven. If you bake in a conventional oven, start preheating your oven with a baking stone inside, 45 minutes before, at 275ºC. Bake 15 minutes at 275ºC, then reduce the temperature to 220ºC and continue to bake for another 30 minutes. If you bake in a wood oven, let the oven and its floor arrive at 320ºC. Bake for 10 minutes then rotate them. Continue to bake for another 15 minutes before taking them out of the wood oven.

This recipe was inspired from Pain maison : Spécial machine à pain- Cathy Yta, page 66.


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