Wholewheat Seeded Boule

This is a delicious sandwich loaf. With the lower hydration you get a closer crumb and the combination of the unsifted wholewheat flour and the mixed seeds add together to give you lots of flavour in a really healthy slice of bread.

Wholewheat Seeded Boule

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Category

Breads

We have used a mixture of linseed, pumpkin seed and sunflower kernels but you use what ever seeds you like (except Chia - they need their own recipe as they are water hungry little guys and mess up your hydration.

Ingredients

150g Motherdough, refreshed
400g Wholewheat bread flour
300g Water, filtered, room temperature
8g Salt
25g Extra virgin olive oil
60g Seeds

Directions

Add the flour and 250g of the water to a bowl. Mix to combine and leave to autolyse for 1 hour.
Blitz or dissolve 150g Motherdough with the remaining 50 grams water and the oil, and add to the mixing bowl.
Add the salt and work the two mixtures together.
Knead the dough by hand on a clean surface, or on a medium speed in planetary mixer with a dough attachment for about 10 minutes until the dough passes the kneading poke test.
Transfer for the dough to a container brushed with oil. Cover the cling wrap and leave to rest for 15min. Transfer to the fridge for 12-18 hour bulk fermentation at 6 deg C.
Remove the dough from the fridge, turn onto a very lightly floured counter and shape. You want to pull the ball of toward you, turning clockwise a bit after each pull, using the counters resistance pushing back to help you create a ball. Do not use a lot of flour you want the ball to still move with a bit of friction.
Lightly spray the surface of your ball or touch gentle with wet hands to make to moist. Wait a couple of minutes to let the water make the surface a little sticky, and then sprinkle the seeds on the loaf.
Set aside to prove until the bottom side and top side of the dough pass the proving poke test. The final proof should take 2-4 hours* but depends on temperature and humidity.
When proved, bake in a preheated oven for 15 minutes with steam at 220 deg C (lid on with a dutch oven), drop temp. to 200 deg C. continue cooking with no steam/lid off for 35 minutes. Jam the oven door slightly open with a wooden spoon and cook for a further 10 minutes.
Remove from the oven onto a cooling rack and allow to cool down before cutting.

Recipe Note

Hydration: 70%

Skills: Poke tests for kneading and proving. Practice shaping into a boule with good surface tension.

The Poke Test – Give that ball of dough a firm poke with your finger. If the indentation fills back quickly, you're good to go. If it stays looking like a deep dimple, continue kneading. This is different from the proving poke test discussed in the proving blog article.

*To help speed up final proving, you can leave the dough in the switched off oven with the light on and a bowl of boiling water. Take the dough out when it is time to start preheating the oven.

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