This heavily seeded bread is particularly good toasted, and the high seed content gives it a very low glycaemic index (GI) - it has become my staple bread recipe. It is adapted from a recipe in Anthony Worrall Thompson's 'GI Diet'. It is very quick to make and only requires a single rising, in the tins. This bread always has a fairly flat top, although including a tray of boiling water in the oven during the bake helps it to rise a bit more during cooking.
570g strong wholemeal flour (I use Shipton Mill's 100% organic wholemeal flour)
50g sunflower seeds
50g sesame seeds
50g pumpkin seeds
2 tablespoons olive oil
480g hand-hot water
25g dark brown soft sugar
1 teaspoon salt
200g wholemeal sourdough starter (assuming 40:60 ratio flour:water, as per the guidance in the 'Focus On' sourdough section elsewhere on this website).
Mix the dry ingredients and the oil in a large bowl. Dissolve the sugar and salt in the water, and add this to the mix, followed by the sourdough starter. Mix thoroughly, to give a soft, sticky dough. Divide between two buttered 1kg loaf tins, cover and leave to prove; proving time depends on a number of factors including the ambient temperature and the activity of your starter, but the dough should ideally get close to the top of the tins. I normally leave it for a few hours at around 20°C, but it should need less time at higher ambient temperatures. Bake for about 40 mins at 200°C (180°C fan) - putting a tray of boiling water in the oven at the same time will help the bread to rise more during baking.
Added by: djktrumpet
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