okay, this is similar to the multi seed wholemeal baked last week except i used more rye and less bread flour this time.
- 1 cup rye flour
- 3/4 cup water
- less than 1/4 tsp instant yeast
if you wait till 16 hours, it's fine too, but i haven't tried longer than that.
- 2 cups wholemeal flour
- 1 cup bread flour
- 1/4 tsp instant yeast
- 1 1/2 tsp salt
- 3 tbsp honey
- 3/4 seed mixture - flaxseed, sunflower and pumpkin seeds.
- adequate water until the dough feels sticky.
2 hours later...
i could have waited longer but can't wait to start the next process.
well, take it out, proof and shape for another rise before baking.
another 2 hours after shaping it. the dough has grown a lot more.
you could wait longer but i had enough!
remember, slow rise = great bread. teaches us, the new generation of instant gratification spoiled brads, the value of being patient...
before baking, put more sunflower/pumpkin seeds on top. you could put raw ones here as once baked, they'll be delicious!
they grow a bit more in the oven.
what do you call this? ciabatta?
i couldn't be bothered. i call it a great bread!
dipped in thick stew, soup or butter, all taste good!
oh yeah, someone asked what does the chinese characters below the title mean? literally translated, it means "an idiot making biscuit". meaning someone who doesn't know what he's doing but making a go at it. sounds like me baking bread! ha ha!