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Wholegrain Spelt Bread With Flax And Sunflower Seeds (slow-rise) Recipe

Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) Recipe
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Category : bread
Serving : 8
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Prepare the ingredients before making Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) in your home. Then, follow these steps below to serve Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) for your family or friends.

Ingredients: Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise)

  • **Pre-Dough**
  • 190 g wholegrain spelt flour
  • 190 ml water
  • 2 pinches active dry yeast
  • **Cooked Dough**
  • 60 g wholegrain spelt flour
  • 290 ml water
  • 13 g salt
  • **Main Dough**
  • The finished pre-dough and cooked dough
  • 200 g wholegrain spelt flour
  • 175 g bread flour (wheat)
  • 2 g active dry yeast
  • 14 g butter (about 1 Tbsp), cut into small pieces
  • 1 Tbsp honey
  • 50 g unsalted sunflower seeds (rinse if salted)
  • 50 g flax seeds (heaping 1/4 cup)
  • 50 g raisins

How to Make Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise)

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) in your home by yourself.

    Step 1
  • Mix the ingredients for the "pre-dough": 190 g wholegrain spelt, 190 ml water and about 2 pinches of yeast. You only need a couple pinches because it's going to rise for a long time! Let the mix rise for 12 hours or until it looks double in size and very bubbly.
  • Step 2
  • Make the cooked pre-dough. Mix the cooked pre-dough ingredients (60 g whole grain spelt, 290 ml water and 13 g salt) in a small pot. Heat on medium low until it thickens up. Make sure you whisk or stir it while it's cooking so there are no clumps. Let cool for a couple hours before mixing the main dough, or do up to 2 days ahead and store in the fridge - just bring to room temp before using.
  • Step 3
  • Time to make the main dough! Mix together the bubbly pre-dough, cooked pre-dough and the rest of the ingredients except for the seeds and raisins.
  • Step 4
  • Remove to a floured surface and knead until the dough comes together. Fold the raisins into the dough. Note: the dough is probably quite soft so sprinkle flour on your hands and the surface if it's sticking too much.
  • Step 5
  • Knead the dough for about 10 minutes. If it's sticking a lot, just continuously stretch a little and fold over itself. After about 10 minutes, it will become smooth and elastic.
  • Step 6
  • Fold in the flax and sunflower seeds and knead another minute.
  • Step 7
  • Form into a ball and place in a large bowl. Cover with plastic wrap and let rise for about 1 hour or until doubled.
  • Step 8
  • Remove the dough from the bowl and onto a floured surface. Form into a oblong or round loaf.
  • Step 9
  • Place the loaf, with the crease facing up, into oblong pot or round bowl lined with a well-floured cloth. If you have a banneton/proofing basket, you can use that!
  • Step 10
  • Let it rise another 1 hour. After rising it should have increased in size considerably. While rising, preheat the oven to 480°F/350°C. Place a metal or class oven dish filled with about 1-2 inches (5-10 cm) water on the bottom rack - it will create steam that makes the bread better :)
  • Step 11
  • Once the oven is preheated and the pan of water is simmering, remove the dough from the cloth or basket and onto a lined baking sheet with the crease facing down. Quickly cut 2 slits across the top and immediately place in the oven on the center rack (watch out for the steam when opening the oven!)
  • Step 12
  • Bake for 8 minutes with the steam at 480°F/350°C. Then remove the pan of boiling water and lower the oven heat to 400°F/200°C. Bake for an additional 38-40 minutes.
  • Step 13
  • Remove and let cool on a rack for 1-2 hours. Dig in!!
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