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.
Artisinal 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?
- 5g sesame seeds
- 5g linseeds
- 5g rolled oats
- 5g sunflower seeds
- 15g digestive bran
- 3g pumpkin seeds
- 1g aniseeds
- 45mls boiling water
- 250g unsifted whole wheat flour
- 10g salt
- 200g fed sourdough starter
- 15g honey
- 5g sugar - I used fructose
- 8g yeast
- 12.5mls canola oil, plus extra for the bowl and tin
- 175mls tap water
- Mix the seeds with the water and set aside to absorb while you make your 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.
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