This hearty seeded bread is full of sensory delights. The high percentage of chia and pumpkin seeds adds crunch and nuttiness to the chewing experience, while the fresh-milled red fife wheat gives delicious hints of cinnamon and anise to the flavor and aroma.
Provided by Melissa Johnson
Categories Recipes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Mixing and Bulk Fermentation
- This dough starts out feeling over-hydrated because the chia seeds are not soaked. As the chia seeds absorb water from the dough, it will feel dryer. Unless your dough continues to feel very wet, you should use wet fingers when stretching and folding the dough at the 30- and 60-minute marks. Also, soak the pumpkin seeds that you laminate into the dough at the 90-minute mark. If you plan to make this recipe no-knead and mix in all the ingredients unsoaked at once, consider adding 30 grams additional water to the dough.
- Place the pumpkin seeds in a glass with some water, cover, and set aside to soak. If the seeds are salted, rinse them a few times.
- Mix the rest of the ingredients in a medium bowl, cover, and let the dough rest for 30 minutes.
- With wet fingertips, do two rounds of stretching and folding of the dough with a 30-minute rest in between.
- Drain the pumpkin seeds and clean off an 18"x18" stretch of countertop.
- Spread the dough thin on the counter and lay half the pumpkin seeds on half the dough, fold the dough over the seeds. Repeat the covering of half the dough with half the seeds, and folding until you have a square of dough about 6"x6". Return the dough to its bowl and cover.
- After the dough has rested 30 minutes, do one final round of stretching and folding.
- Let the dough finish bulk fermenting. It will not expand a great deal because of the large amount of seeds, but it will get webby inside. This could be 4-8 hours or longer.
- Final Proof
- With the extra seedy texture of this dough, lining up the gluten strands with a pre-shape and bench rest didn't seem very worthwhile, so I skipped those steps. However, if you find that your dough is a bit under-fermented when you scrape it out of the bowl, or if you're dividing a scaled-up dough into multiple loaves, feel free to do the pre-shape and bench rest.
- Scrape the dough out of your bowl onto a lightly floured countertop.
- Firmly de-gas the dough and shape it into a boule, batard, or oblong loaf (as I did).
- Place the shaped dough seam-side up in a floured banneton, cover, and let proof for several hours at room temperature or overnight in the refrigerator. My dough was at room temperature for about 40 minutes before I retarded it overnight.
- Baking
- Preheat your baking vessel for 30 minutes at 500F.
- When the oven and dough are ready, flip the dough onto parchment paper, and score it.
- Load the dough into your baking vessel, cover, and bake:
- 20 minutes at 500F covered
- 10 minutes at 450F covered
- 5-10 minutes at 450F uncovered
- The internal temperature of the baked bread should be 205F or higher.
- Let it cool on a rack at least an hour before slicing.
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Abby Delgado
[email protected]Overall, I'm really happy with this chia and pumpkin seed sourdough bread recipe. It's a delicious and healthy bread that's perfect for any occasion.
Hussan Ali
[email protected]This bread is a bit time-consuming to make, but it's worth the effort. It's so delicious and healthy.
Sk Abujar
[email protected]I've never made sourdough bread before, but this recipe was easy to follow. I'm so glad I tried it!
Peter Koisikir
[email protected]This bread is a great source of fiber and protein. It's also low in carbs, which makes it a good choice for people who are watching their weight.
Babayemi Oluwatoyin
[email protected]I wasn't sure how I would like the chia seeds and pumpkin seeds in this bread, but I was pleasantly surprised. They add a nice flavor and texture.
Michelle Oputa
[email protected]This bread is a bit more dense than traditional sourdough bread, but I like that. It's very filling and satisfying.
Nischal Sawat
[email protected]I've made this bread several times now and it always turns out perfectly. It's a great recipe to have on hand.
Nantongo Rebecca
[email protected]This bread is perfect for sandwiches or toast. It's also great for dipping in soup or stew.
Víctor Caballero
[email protected]I love the addition of chia seeds and pumpkin seeds to this sourdough bread. It gives it a unique flavor and texture that I really enjoy.
Nche Florence
[email protected]This bread is a great way to use up leftover chia seeds and pumpkin seeds. It's also a healthy and delicious snack.
Savva Pelesok
[email protected]I was really impressed with how this bread turned out. It was so flavorful and had a great texture. I will definitely be making this again.
Abbasi Shahmeer
[email protected]This bread is so easy to make and it tastes amazing! I love the combination of chia seeds and pumpkin seeds. It gives the bread a great crunch.
Tiger Williams
[email protected]I've been wanting to try a sourdough bread recipe with chia and pumpkin seeds for a while now, and this one didn't disappoint. The bread turned out perfectly and had a great flavor.
Galaxy_World
[email protected]This chia and pumpkin seed sourdough bread is a winner! It has a slightly nutty flavor and a chewy texture that I love. I'm definitely making this again.