Bread with seeds by R. Bertine

Category: Sourdough bread
Bread with seeds by R. Bertine

Ingredients

Mature dough 300 g
Wheat flour 700 g
Corn flour 100 g
Rye flour 50 g
Whole grain wheat flour 150 g
Seeds 250 g
Dark sugar with molasses 30 g
Salt 20 g
Pressed yeast 20 g
Water 700 g

Cooking method

  • Baking 1/2 from the original recipe of R. Bertine, so all the ingredients must be halved:
  • 150 g starter culture 100% moisture
  • 350 g wheat flour c. from.
  • 50 g corn flour
  • 25 g rye flour
  • 75 g whole wheat flour
  • 125 g seeds (flaxseed, sunflower, sesame, nigella)
  • 15 g dark sugar
  • 10 g salt
  • 6 g compressed yeast
  • 350 g water
  • The ripe dough replaced the wheat sourdough for 100% moisture, although it was necessary to at least overfeed the sourdough at 50% moisture, but I was in a hurry and used what I had already prepared for another bread.
  • I reduced the yeast to 6 g and kept it on time.
  • From the seeds I have: 35 g of flax seeds (a mixture of white and brown flax), 60 g of sunflower seeds, 20 g of sesame seeds, 10 g of nigella (nigella). I soaked the flaxseeds in 150 g of hot water (water from the total amount) for a while while cooking the rest of the ingredients. I dried the other seeds in a pan, so the aroma of seeds is better felt in bread.
  • Kneading: 10 minutes.
  • She poured the flour mixture into the combine bowl. Knocked down the leaven, yeast and molasses with the remaining water (200 g). Added cooled soaked flaxseeds. Kneading 3 minutes at 1 speed, 7 minutes at the second. By the end of the batch, I added salt and toasted seeds.
  • 🔗
  • Climb:1 hour 30 minutes
  • The dough is quite sticky, but formed well into a ball. I put it in a bowl greased with corn oil, covered it with a bag and put it in the oven for 45 minutes.
  • Put the dough out on the work surface and fold it. I put it back in the bowl and put it back on fermentation for 45 minutes.
  • Proofing: 1h 30min.
  • She formed 2 loaves, rolled them in the seeds. Placed on baking paper and proofed at 28 ° C
  • 🔗 🔗
  • Bakery products:40 minutes.
  • Baked in an oven preheated to 250 ° C for the first 8 minutes with steam. After 3 minutes, reduced the temperature to 200 ° C. And baked on convection, reducing the temperature to 160 ° C.
  • Bread with seeds by R. Bertine
  • The bread was baked with a hearth and it did not spread, but it is better not to add all the water at once, since different flours have different moisture capacity. Perhaps it was also influenced by the fact that I soaked the flax seeds in hot water and they absorbed the water into themselves. According to Bertine's recipe, seeds are not soaked.

The dish is designed for

2 loaves, each weighing approximately 500 g

Cooking program:

Baking in the oven.

Note

There are many breads with seeds on our site. I baked multigrain on rye sourdough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=118301.0 and was very pleased with the taste of this bread. There are other equally delicious recipes for bread with seeds.
In Bertine's recipe, I was attracted by the fact that there are four types of flour, seeds can be put to your liking, and it was interesting for me to try bread with seeds in wheat sourdough.
The bread did not disappoint, it is fragrant, tasty, healthy, so it will now live with us for a long time.
Bake to your health !!

Much has been written about the benefits of sunflower, sesame, flaxseed and nigella, I will not repeat myself.
Let me just remind you that Nigella has a huge number of names, do not be surprised if you have met one of them in life or in literature.
Nigella-kalindzhi-black cumin-sedana -Roman coriander - matzok - nigella ... These are all the names of the seeds of the same plant, which has a lot of useful properties. Even the small amount of seeds I added to the bread greatly improved its taste.

By the way, it is quite possible to grow nigella in your summer cottage. An annual plant, very decorates borders, slides, looks great in dry bouquets. At the same time, you don't have to look for seeds, as I had to.

Omela
Vasilisawhat bread !!!!! And the cut !!!! Waiting for the growing moon !!!
barbariscka
Thank you Oksana !! Good luck with the leaven !! Now is a good time.
Arka
Barberry! Very nice bread! The crumb is amazing, you can see that it is not dry at all!
barbariscka
Arka Thank you! They ate to the last crust, even the dried piece was very tasty.
Merri
Vasilisa, thanks for the recipe! Very nice bread turned out! Sorry, I didn't really understand, to get such loaves, you need to take 1/2 of the recipe, or is there already 1/2 of the original recipe in the recipe?
barbariscka
Irina, I wrote a complete recipe from Bertina. But I baked 1/2 of the recipe and divided the resulting dough into 2 loaves, because I don't like big breads.
If you count, it turns out 1006 g of dough, remove the losses during kneading, pack, and so you get 2 loaves, each weighing slightly less than 500 g. Unfortunately, I did not have time to weigh the ready-made ones.
Merri
Vasilisa, thanks for the clarification!
Twist
Vasilisa, the bread turned out delicious! Just a lovely sight !!!
barbariscka
Thank you Marina !!
niamka
Vasilisa, thanks for the recipe! The bread is so delicious and beautiful, everyone really liked it.
barbariscka
Natalia, I am very glad that I liked the bread. Bake to your health !!
Light
Thanks for the delicious bread!
Unfortunately, there is only one crump left, so the photo is not pretty ..

🔗
barbariscka
Light It's great that one crust remains, which means the bread is delicious. Bake for health and thank you for sharing your impressions.
KnadezhdaM
Bread with seeds by R. Bertine
KnadezhdaM
Bread with seeds by R. Bertine
barbariscka
KnadezhdaM You have baked deliciously beautiful bread: bravo: Thanks for the photo
KnadezhdaM
I am grateful for the idea. This is not your recipe, but an invention based on your motives. Having no leaven, but a great desire to realize it, I composed this.
Dough: 100g wheat sun, 100g wheat cz, 50 gr peeled rye, 0.5 tsp. dry yeast, 200ml serum.
4 hours warm, 12 hours refrigerated.
Dough: in HP 2 tbsp. l. olive oil, awakened dough, 300 grams of wheat flour, 1 tbsp. l. sugar, 1.5 tsp salt, 1.5 tsp. dry yeast. Flax seeds 50 g, pour 200 ml of hot water, cool, add immediately when laying. Sesame seeds - black and white, 25 gr. heat in a dry frying pan until aroma appears. Cool, add a couple of minutes before the end of the batch. Kneading in HP on DUMPLES mode for 10 minutes.
Gingerbread man with a tail.
Ascent 1.5 hours. Formation of two loaves. Proofing on a baking sheet covered with oiled baking paper - then the bread will fall behind after baking - 45 minutes.
Baking: The oven is preheated to max. We put the bread and gladly pour boiling water into a bowl to generate steam.
We immediately reduce the temperature to 250. Five minutes - reduce to 200, another 30 minutes - reduce to 160. The total baking time I have is 1 hour.
The bread tastes amazing.
barbariscka
Great, I think that your recipe can be placed in a separate post in the yeast bread section, otherwise it can get lost here and it will be a pity, because the bread is wonderful. Check with the moderators.
KnadezhdaM
thanks, please tell me how to do it.
barbariscka
Go to topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=264.0, below "new recipe" is highlighted in red, press and then it will be seen what needs to be filled. I would have titled it "Bread with Seeds from R. Bertine on Dough" or something like that. You can give a link that baked based on this recipe. Good luck!
KnadezhdaM
Thank you dear.
Galina S
Vasilisa baked this cereal. also attracted cornmeal. Very decent bread turned out. just for the first time I will make adjustments. I spread it on a baking sheet, I always do not really count it and I will do it in my false basket and I took 50% of the sourdough and ... I didn’t have enough water, I added it to my eye, but it’s not enough, I’ll probably try with 100% it’s even easier
a lot of words, I liked the bread, I will sometimes bake from grain

Bread with seeds by R. Bertine

Bread with seeds by R. Bertine
barbariscka
To Galya's health! You have made good bread, well done!
Penta
Well, it turned out very tasty, thanks for the recipe! True, I did it on pulish, because with sourdough the wheat I still get sour ...The first time I tried nigella (nigella). No wonder she is called black cumin

Bread with seeds by R. Bertine Bread with seeds by R. Bertine
barbariscka
Beautiful bread ... And what is worse on pulish than on sourdough? Sourdough is mainly needed for rye. And wheat turns out great both on pulish and on old dough ... And yeast has to be added to the sourdough so that the sourness is not felt. Thank you for sharing, I really liked your bread.
Penta
Vasilisa, thank you for the recipe! Now I dream of getting a book by Bertine. And how fragrant it is. I've already eaten half of it, I couldn't resist
I liked it very much!
barbariscka
It's great when it's so tasty ... Look on the Internet, you can find it in electronic form, although of course it's more pleasant to hold a book in your hands. How many discoveries are ahead, I even envy, my family is already stuck ...

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