During the baking course in Paris, at Le Cordon Bleu, we baked a lot. Different kinds of breads, with different yeasts…I remember not everything, so I’d love to do again – the whole grain nutritional bread with a lot of different seeds that I just got from my nephew in Melbourne.
What I got is two packs of various seeds : sunflowers kennels, sesame seeds, poppy seeds, chia and linseeds. OK let’s do the whole grain nutritional bread. For this we need to prepare a day before (actually I did prepare even two days before) the poolish, it’s a kind of yeast but quite liquid. So for this bread – not handy kneading! We need KitchenAid!
Preparation for poolish the day before
- Mixed grains (poppy seeds, brown and golden linseeds, millet, sunflowers seeds, sesame) 100 gr.
- Toasted sesame seeds 40 gr.
- Dark rye flour 40 gr. (I used whole wheat flour)
- Water 250 gr.
- Fresh yeast 0,5 gr. or 2 gr. of dry yeast
Whole grain dough for kneading
- Bread flour 500 gr.
- Salt 10 gr.
- Fresh yeast 2,5 gr or 2 gr of dry yeast
- Fermented dough 100 gr.
- Poolish that was prepared day before 430 gr.
- Warm water 220 ml ( around 40°C)
First you add the warm water to the poolish, then flour and finally fermented dough during kneading. The dough after kneading should be at 23-24°C. The kneading time is around 20 minutes.
I actually left my dough in the fridge for two nights as I was busy , so I took it out two days later. It was perfect and now I still need to do shaping. For the shaping I need a lot of dusting flour because the dough is sticky. I can’t remember how we shaped this bread in Paris, rounded or baguette, I decided to shape like baguette, next time I may do the round shape and cover with sesame. I love the small of toasted sesame. After shaping, I let the dough to rest for 1 hour. And I baked at 200°C for 40 minutes.
Love baking!
Le petit renard 