This is my latest obsession - bread filled to the brim with seeds and whole grains. A bit like the danish rugbrød and I bet the Germans have something similar too.
Method (1 loaf)
The only things I measure is the water and seeds, the rest I find no use in measuring. Whole flour coarsely ground can have such varying absorption rates depending on age and storage. Going by feel is mandatory.
- 500g water
- Some yeast (or sourdough). Use a quantity that makes the bake fit into your schedule. I used about 8-10g fresh yeast.
- Dissolve yeast into water with your preferred method.
- Add seeds. I used 2dl in total split between 1dl sunflower, 1/2dl flax and 1/2dl psyllium seeds
- Begin adding flour. I used a mix of coarse ground whole rye (1/3) and graham flour (2/3). This is a tricky part to describe as I go by feel. At this point I want a "sloppy batter". It will stiffen as the flour absorbs water. My desired final texture is a "shapeable batter", something that holds a shape for a little while but is very much squishable. Adjust water/flour if needed. Look at this consistency as a reference.
- Let rest until risen to at least half again size (150%), for me it took about 2 hours. Adjust time as needed.
- After it has risen give it a light work, you won't get any gluten development with all those additions.
- Put dough in tin, I prefer to bake in parchment paper to get it out easier. I took the dough directly from the bowl into the tin, just spread it evenly.
- Let rest again, I gave it another 2 hours. You decide. Let the bake fit into your schedule.
- Preheat oven to 250C.
- Put tin in oven, lower to 200C and bake for 30 minutes
- (optional) Remove bread from tin and put on grate. Have nothing to back it up but I feel I get better crust all around, less moisture trapped in tin.
- Heat oven to 225C then turn it off. Let bread rest in cooling oven until room temperature.
- Let bread rest for at least 24 hours
- Devour. This bread has a lot of flavour and is paired really well with strongly flavoured condiments such as gravlax, matjes herring or just butter.
