Five-Seed Bread

The brother-in-law nicknamed me Carb Queen, and it wasn’t from watching me cook… Yes! I love carbs! I speak carbs! And I surely don’t hesitate to indulge on most things carb…  in large… well, VERY large quantities.  

For the last two months our family have been getting high on this delicious bread.  The basic recipe comes from my favorite Tartine; the idea comes from this lovely bakery in Santa Rosa that brings their amazing 5-seed sourdough to San Francisco farmers markets every week.

Luckily for my family, we are still not at the point where we can consume the whole loaf in one sitting… or even in two… and sometimes in three…  It keeps very well.  In any case, I usually slice half of the loaf, place it in zip-top bag, and freeze for up to one month.  

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FIVE-SEED BREAD

INGREDIENTS:

  • 1/2 cup flax seeds
  • 1 cup boiling water
  • 1/4 cup sunflower seeds, roasted
  • 1/4 cup pumpkin seeds, roasted
  • 2 tbs sesame seeds
  • 1 tbs poppy seeds
  • 2 recipe Basic Country dough

Yields 2 loafs

DIRECTIONS:

Pour boiling water over the flax seeds and let soak for about 30 minutes.

After the 1st rest of the dough, add salt but don’t add water.  Pour the flax seed mixture over (it will be gooey, do not drain the water).  Add all other seeds.  Squeeze the seeds into the dough with your fingers to completely incorporate or use your mixer.

Follow the Basic Country recipe for proofing.

After the raising is done, separate the dough into balls.

Follow the basic recipe for shaping and baking.

If baking one loaf at a time, after the 1st loaf is done, reheat the oven to 500⁰ F (260⁰ F).  Warm up the Dutch oven in there for about 10 minutes before starting the second loaf.

P.S. Stacie, if you are reading this, I took the pictures above this afternoon, outside, no artificial light used…  That’s what you abandoned!  Come back!  It feels empty here without Iowans!  Or better talk my man into bringing us closer to MidWest!  Please ;-)

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