I wanted to make a hearty bread for sandwiches and toast so I dug through my pantry and found as many seeds and nuts as I could find and threw them all into this bread! The addition of some spent grain flour gives it that extra boost of whole grain flavor too.
Schedule: I based this loaf off of my bakers yeast schedule.
I made a double batch so I could have some extra bread in the freezer. You can divide everything in half if you’d only like to make one loaf.
- 950g bread flour
- 50g spent grain flour (tutorial here)
- 780g filtered water @ 94’F
- 22g sea salt
- 4g yeast
- 30g each pumpkin seeds, sunflower seeds and chopped walnuts
- 20g each quick oats and shaved almonds
- 10g sesame seeds
- 100g water @ 100’F for soaking seeds/nuts
I started with a 30 minute autolyse with both of the flours and the water. At the same time, in a separate container, I soaked the seeds with the specified water above.
After the autolyse I mixed in the salt, yeast and seed mix, performing 4 stretch and folds within the first 90 minutes, separated by 20 minutes. Bulk fermentation lasted around 4 hours.
I proofed for 45 minutes in bannetons before placing them in dutch ovens.
I baked the loaves in preheated dutch ovens at 450’F for 38 minutes covered, then removed the lid of each dutch oven and baked for an additional 15 minutes.
I probably could have increased the amount of pumpkin and sunflower seeds, but there is a really nice distribution of everything within the bread itself. When I first added the seeds and nuts, I thought I messed up by having too much moisture but it ended up being just fine. I just worked it a little extra in the first few sets of folds.
When eating the bread you get a nice flavor of the seeds and nuts along with the whole grain flavor from the spent grain flour. The spent grain also gives it a nice color.
Both loaves rose well in the oven and they weren’t dense at all. I made a breakfast sandwich (pictured down the page) with a slice of the bread this morning and it was great.
My Baking Notes
- Ambient Temperature: 67’F
- Started autolyse / seed soaker @ 8:22am
- Water temp: 94’F
- Dough was 87’F at autolyse
- Mixed @ 9:08am
- Dough was 78’F after mixing
- 4 stretch and folds over first 90 minutes
- Started proof @ 1:30pm
- Into oven @ 2:17pm
For breakfast this morning I whipped up my usual fried egg with pinto beans, bell peppers, onions, jalapenos and cheese, topped with some guacamole salsa. This bread toasted up nicely and the whole breakfast is extremely satisfying and filling. It keeps me from snacking for a least a couple of hours 🙂