This wonderful recipe has a special meaning to me. It is the very first bread recipe that I worked on. All my bread adventures later begin with this one. The original recipe is ‘Sourdough Wholemeal Buns’ from Chef Alex Goh.
I baked quite many times in loaf pan basis already. Modified a little bit each time, and it ends up as detailed here, an adapted one. I use spoon measurement on light weight, I opt for honey (instead of sugar) & have to adjust the water, I add flaxseed meal & poppy seeds, I prefer butter top, and I do hand-knead as I don't own a strong dough mixer.
Seeded Wholemeal Sourdough Bread
240 g Bread flour
60 g Wholemeal flour
1 TBsp Flaxseed meal
1/2 tsp Instant yeast
2/3 tsp Salt
150 g Levain
123 g Water
1 1/2 TBsp Honey
25 g Unsalted butter, soften
1 1/2 TBsp Pumpkin seeds
1 TBsp Sunflower seeds
1 tsp Poppy Seeds
Feed sourdough starter & proof for at least 8 hours (me, 12 hours).
Lightly toast pumpkin seeds & sunflower seeds. (Optional: after toasting, add 1 tsp of water to moisten & set aside. So it won’t absorb much moisture from the bread dough later.)
In a mixing bowl, mix all dry ingredients (A), make a well. Add all wet ingredients (B) into the well & mix into a rough dough. (use a spoon to stir, or just by hand.)
Transfer the rough dough to a lightly floured surface. Hand knead till smooth & elastic (I kneaded about 13 minutes). Knead in (C) the seeds (further kneaded 3 minutes or so).
Form the dough into a ball & place it onto a lightly oiled bowl. Cover. Let rise for 1 to 1.5 hour in a warm place. (It took me 1 hour 15 minutes.) Test by pressing a finger into the dough, the indent mark remains, it means the dough has risen sufficiently and is ready.
Gently punch down & press out the air. 3-fold twice. Round into a ball. Pat the dough flat or roll out with a rolling pin. Roll up like a Swiss roll. Pinch the seam, seam faced down, put it onto a butter greased large loaf pan.
Place in a warm place for second rise for 1 hour or until double in size. (I put it inside a closed oven with a bowl of hot boiling water.)
At lower rack, bake at 180°C in a pre-heated oven for 25 to 30 minutes. Remove from oven. Transfer to a wire rack. Immediately rub butter over the top, brush evenly for better result. Tadaa!
It just...delicious…terrific soft crumb, adequate crispy crust, very tiny little sourness over the tongue, but the honey & buttery complement well, and not forgetting load of grains & seeds inside.