Seeded loaf

Seeded loaf

Seeded loaf

Seeded loaf

Seeded loaf

Prep Time 1 hr 50 mins
Course Bread recipes
Servings 25

Equipment

  • 1 Loaf tin, 30 cm long
  • 1 Rack

Ingredients
  

  • 42 g fresh yeast
  • 420 ml water | cold
  • 400 g rye flour
  • 200 g plain white flour
  • 3 tsp salt
  • 1 tsp honey
  • 150 g liquid sourdough
  • 20 g linseeds
  • 50 g sunflower seeds
  • 50 g sesame seeds

For sprinkling

  • 1 tbsp sesame seeds
  • 1 tbsp linseeds
  • 1 tbsp sunflower seeds

For glazing

  • 1 tsp water

For the loaf tin

  • 1 tsp butter

Instructions
 

  • Stir the yeast into the water to dissolveit. Add to the flour, salt, honey andsourdough and knead for 3–4 minutesuntil you have a soft dough.
  • Add the linseeds, sunflower seeds andsesame seeds and knead for another1–2 minutes.
  • Form the dough into a ball, place in abowl in the oven and cover with a dampcloth. Prove using the settingsindicated for proving phase 1.
  • Grease the loaf tin. Lightly knead thedough and transfer it to the loaf tin.Level the top with a wet rubber spatula,brush with water and sprinkle on themixed seeds.
  • Place the bread in the oven. Prove usingthe settings indicated for proving phase 2.Then take the bread out of the oven.
  • Start the Automatic programme or preheat the oven.
  • Place the bread in the oven and bake.Once baked, remove the bread from thetin and leave to cool on a cooling rack.

Notes

Settings for proving yeast dough
Proving phase 1
Special applications | Prove yeast dough
Temperature: 30 °C
Proving time: 30 minutes
Proving phase 2
Special applications | Prove yeast dough
Temperature: 30 °C
Proving time: 10–15 minutes
Automatic programme for baking bread
Bread | Seeded loaf
Programme duration:
approx. 80 minutes
Manual
Oven functions: Conventional Heat
Temperature: 220 °C, 190 °C after
15 minutes
Booster: On
Pre-heat: On
Crisp function: Off
Duration: 55–65 minutes
Shelf level: 1
Keyword miele recipes, Seeded loaf
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