Whole grain nutritional bread

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.

Whole grain nutritional bread with spreadable cheese and avocado…

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
The poolish prepared day before

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.

Dough right after kneading
Dough after a night in the fridge

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.

This bread is tasty, flavorful due to the toasted sesame.
Love this sandwich with tuna, cherry peppers, tomatoes and japaleño peppers!
My second whole grain nutritional bread with whole wheat and sesame…
Here you go…freshly from the oven the outer skin is so crunchy

Love baking!


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