Any bread made with a starter is perfect for me. This sourdough whole wheat seed bread takes time and effort. But it is so worth it.
Artisanal bread is a labour of love. You have to have patience, but the reward is great! I make use of a sourdough starter which provides bacterial (in the good sense) action on the starch and proteins in my bread dough. At the Taste Glacier event I attended, we were given a recipe for whole wheat seed bread, which called for a poolish. A poolish is a pre-fermented starter. This pre-ferment allows more time for the yeast and enzymes to take action on the starch and proteins in the dough. The use of a pre-ferment means your bread will keep longer and it adds more flavour to your bread. As I already have a sourdough starter I decided to rather use that instead of making the poolish. I cannot tell you if this made a difference to the bread, but I can tell you that it tasted good, which to me is all that matters.
Have you ever made a poolish before?
Sourdough Whole Wheat Seed Bread
Ingredients
for the seed mix
- 5 g sesame seeds
- 5 g linseeds
- 5 g rolled oats
- 5 g sunflower seeds
- 15 g digestive bran
- 3 g pumpkin seeds
- 1 g aniseeds
- 45 mls boiling water
for the bread dough
- 250 g unsifted whole wheat flour
- 10 g salt
- 200 g fed sourdough starter
- 15 g honey
- 5 g fructose
- 8 g yeast
- 12.5 mls canola oil, plus extra for greasing
- 175 mls tap water
Method
for the seed mix
- Mix the seeds with the water and set aside to absorb while you make your bread dough
for the bread dough
- Lightly oil a mixing bowl with oil
- Place all of the ingredients for the bread dough into the bowl of a stand mixer
- Mix for 4 minutes on slow and then 8 minutes on a medium speed
- Place the dough into the oiled mixing bowl and cover with a damp cloth
- Leave in a warm place to prove for 40 minutes
- Lightly oil a loaf tin
- Place the dough into the tin and flatten with wet hands
- Cover and prove for 50 minutes
- Preheat the oven to 220° Celsius
- Lightly spray the top of the dough with water and place the seed mix on top of the dough
- Place some ice blocks into your oven when you put the loaf tin in and bake for 55 minutes
- Turn out onto a wire rack to cool
Click on the links for conversions and notes.
Disclosure: I was invited to Taste Glacier event and I was not asked to write a blog post about my experiences. This post is in line with my blogging policy.
What I blogged:
- one year ago – Eat Out Conference
- two years ago – Apple Butter
- three years ago – Friday’s Food Quiz
No, haven’t heard of poolish. And I’m Polish. Your bread came out perfect, Tandy. Love all those seeds on top. 🙂 ela
Thank you Ela 🙂
Fabulous looking loaf of bread Tandy. Think I would skip the aniseed though.
Have a lovely day.
🙂 Mandy xo
The aniseed scents everything it comes into contact with!
Oh I thought that a poolish was a sourdough starter? Oops! 🙂
Similar but not quite the same!
I love seed breads so I know I would enjoy yours. It makes such good toast spread with some soft butter.
That sounds just perfect!
Looking forward to more sourdough baking when I’m back in England soon so will bookmark this one!
I am working on a great whole meal recipe for the bread maker to get us through winter 🙂
I’ve never even heard of poolish before, Tandy, but it sounds fantastic. 🙂 So grainy and hearty and delicious.
You would love a starter in your kitchen Krista 🙂
I wouldn’t mind this delicious seedy bread for breakfast 🙂
Cheers
Choc Chip Uru
Bread for breakfast is always a good thing 🙂
Hi Tandy, always wanted to make a bread using a starter. Love all the different kinds of seeds in this. In your instructions when you say put ice blocks in oven, is that for moisture?
It creates steam which helps with oven spring 🙂
I love making bread at home. The whole house just smells wonderful. I agree taking the time to use a poolish starter makes a huge difference in the bread you make. I love the flavor and aroma that this type of bread gives.
I love the smell of bread baking as well 🙂
That crunchy seed mix on top sounds like an awesome topping!!
It really made a difference to the bread 🙂
Great looking bread and with your own starter is always the best. I love making bread but it is the humidity and fighting with my oven that cannot hold its temperature that pose a problem. ahh the joys of living in Hong Kong. At least I can look at your delicious bread.
I am not sure how to combat the humidity! I hope your oven’s problem can however be overcome 🙂
This bread sounds and looks delicious Tandy…I love the idea of sourdough and the seeds in it.
Have a beautiful weekend Tandy 😀
Thank you Juliana 🙂
I always enjoy seeded breads. I bet this one is great!
It was, thank you Adri 🙂
I love fresh bread and it truly is a labor of love. There’s nothing like a slice that is still warm with some good butter. Your loaf looks really great!
That is the best way to enjoy freshly baked bread Amy 🙂
Hi Tandy, we have a very soft spot for seed breads….we could probably have them for snack every day with some nut butter…but were always unsure about making them…and now reading your post inspires us to try our hands with this delicious loaf,thanks so much for sharing…Have A Beautiful Day!!! 🙂
Thank you for the visit, and I certainly hope you enjoy baking this bread 🙂
Love all the seeds in this loaf – bread making is so good for the soul
I heartily agree with you Sally 🙂
Beautiful looking loaf, Tandy! Glad to see Cordelia is still looking after you! 🙂
She is a special ingredient Celia xxx
Wonderful looking loaf! I could toast this every morning for my breakfast! Hehe
I could do the same Sammie 🙂