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Recipe adapted from Sally's Baking Recipes
Makes 2 loaves
Ingredients:
1. 500g flour of at 11-12.7% protein content
2. 385 - 415ml cooled or cold distilled water (77 - 84% of flour's weight) (simply boil the tap water to get distilled water)
3. 10g salt (2 tsp) (2% of flour weight)
4. 20g fresh yeast (10g if you are leaving the dough overnight in fridge)
Directions:
1. Using a spatula, combine flour, yeast, salt and cooled distilled water into a dough. Add sunflower seeds and flaxseeds and mix well. You can make your own distilled water by boiling water and letting it cool down.
2. Cover and rest for 2 hours.
3. After resting your dough for 2 hours, you can divide into two portions and bake or rest them in the fridge overnight. The longer you rest it, the more flavorful it will be. You can rest it up to 3 days.
4. Remove dough from fridge and let it sit for 30-45 mins to return back to room temperature.
5. Pre-heat oven to 250 deg C.
6. Form it into 2 equal portions (if you haven't already bake one portion the previous day already!)
7. Place it on a baking tray laid with baking paper. You can sprinkle some cornmeal before for the crunch.
8. Roughly shape it into a round dough or a bread form.
9. Score it with a few cuts on the surface (optional, for aesthetics)
10. Sprinkle some rolled oats on top for aesthetic (optional).
11. Place a thermometer into the dough (optional) and when the core temperature reaches 96-98 deg C, your bread is done.
12. Place bread in the oven middle top tray.
13. To get the golden crisp, pour a glass of water into the oven bottom tray and close the door. After 1 minute, turn down temperature to 210 deg C.
14. Bake for approx. 28-30 minutes until golden or until when the thermometer peeps and reads 98 degree C.
15. Remove your bread from the oven and let it cool down on the rack for 5-10 mins before slicing it.
Tips:
You can add 100-200g sunflowers seeds as desired, 3 tablespoon of flaxseeds as desired and a handful of rolled oats or pumpkin seeds for sprinkling as desired.
Additional Information:
I sometimes use Olands flour (non-wholewheat), or Salling flour, or Salling Øko flour, but any high protein flour would be fine.
References:
Organic wheat flour from Føtex Supermarket
Add 10g salt (2% of flour weight)
Add 20g yeast (10g if you are resting the dough in the fridge overnight)
Add 400ml + 1 tablespoon water (total 415ml)
Mix well.
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Place on a baking paper on a baking tray. You can sprinkle some cornmeal below for a crunch.
Cover with plastic and let it rest for 30-45 mins to get back to room temperature.
Score them a few times on the top layer.
Place them in the oven at 250 deg C, and splash a glass of water into the lower tray to generate steam that gives it a golden crust. Close the oven door.
Reduce temperature to 220 deg C and bake for 25 minutes or until the thermometer reads 96-98 deg C.
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Let cool for 5-10 minutes before cutting the bread.
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