Rustic Seeded Bread with Flax, Sesame, and Oat Flakes
Nothing beats the smell of fresh homemade bread filling your home in winter. This rustic bread boasts an incredible flavor, a soft, airy crumb with large holes, and stays fresh for up to 3 days. Its nutty seeds add texture and depth, making it perfect for breakfast or alongside meals.
π Total Time: ~14 hours (mostly resting)
π½οΈ Yields: 2-3 medium loaves
π₯ Ingredients
Starter (Sourdough Sponge):
- 100 g all-purpose flour (type 550 or 650)
- 100 ml room temperature water
- Pinch of dry yeast
Dough:
- 365 g all-purpose flour (type 550 or 650)
- 65 g whole wheat flour
- 300 ml cold water
- 3 g dry yeast
- 1 tsp salt
- 30 g flax seeds
Topping:
- Sesame seeds
- Flax seeds
- Oat flakes
π©βπ³ Instructions
- πΆ Prepare the Starter:
Mix starter ingredients until combined into a uniform dough (use spoon or mixer). Cover with plastic wrap and leave at room temperature (20-21Β°C) for 12 hours. The starter should puff slightly and show many small bubbles on top. - π Make the Dough:
Add remaining dry yeast, 250 ml water, all flours, and salt to the starter. Knead until elastic (about 15 minutes by hand, or use bread machine or mixer). - π§ Add the remaining 50 ml water and knead again until soft, slightly sticky, but very elastic dough forms.
- πΎ Incorporate flax seeds, kneading gently to evenly distribute them.
- π’οΈ Place dough in an oiled bowl, cover tightly with plastic wrap, and let rise at room temperature for 1.5 hours until doubled in size.
- π½οΈ Sprinkle a generous amount of flour on your work surface. Turn out dough and gently stretch from the center outward with your fingertips, then fold into thirds from one side, then the opposite side (like folding a letter).
- π Place dough back into the oiled bowl with the folds down. Handle dough gently to preserve air bubbles. Cover and let rise for 1 hour.
- π Repeat the folding process again on a floured surface, return to bowl, cover, and let rise another hour. Youβll notice the dough becoming less sticky and more structured with each fold.
- π± Prepare the topping by sprinkling a thin layer of flour, then evenly spread sesame seeds, flax seeds, and oat flakes on the work surface. Place dough on top and gently press/stretch it into a 25 x 25 cm square.
- πͺ Cut the dough into 2 or 3 portions using a dough scraper. Sprinkle each piece with seeds, pressing gently so they adhere. Twist each portion tightly 3-4 times like wringing a towel. Place shaped loaves on parchment-lined baking trays.
- ποΈ Place trays in a large plastic bag or cover to prevent drying. Let loaves rise for 60 minutes at room temperature.
- π₯ Preheat oven to 220Β°C (425Β°F). Place a small oven-safe pot of water on the bottom rack to create steam.
- π Bake loaves for 25-30 minutes until golden brown. For a crispier crust, remove the water pot after 15 minutes; for a softer crust, leave it in for the entire baking time.
π‘ Tips
- Use room temperature water for the starter to encourage yeast activity.
- Be gentle with folding to preserve air bubbles, which give the bread its open crumb.
- Seeds add flavor and texture but feel free to customize your topping mix.
- Steam in the oven helps develop a crispy crust and keeps the interior moist.
π Perfect For
- Hearty breakfasts with butter or jam
- Rustic sandwiches and snacks
- Adding texture and flavor to any meal
π Final Thoughts
This seeded rustic bread combines traditional fermentation techniques with wholesome grains and seeds to deliver a delicious, airy loaf with a crunchy crust. Perfect for anyone who loves artisanal bread baking at home with a healthy twist.