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Rustic round seeded loaves
July 18, 2018
Photo by Sandra Phinney
Bowers measures his ingredients by weight, a preferred method for many big-volume bakers. You can find a basic kitchen scale at most department or dollar stores.
Yields three loaves
Recipe courtesy of Neal Bowers
- 1.5 kg (2.3 lb) all-purpose flour
- 100 grams (3.5 oz) whole-wheat flour
- 825 grams (29 oz) water at room temperature
- 125 grams (4.5 oz) warm water
- 2 tbsp (30 ml) honey
- 1 package yeast
- 100 grams (3.5 oz) seeds (try sunflower, pumpkin, flax, poppy, sesame, or chia)
- 25 grams (.88 oz) salt
- Make soaker in large bowl using 600 grams white floor and all of the whole wheat flour and 700 grams (25 oz) water. Mix and let stand for 1 hour.
- In small bowl, mix 125 grams (4.5 oz) water, honey, and yeast. When mixture is foamy, about 10 to 15 minutes, add to soaker with seeds.
- Mix until well combined and then gradually add 450 grams (1 lb) all-purpose flour and salt. Before all flour is incorporated, turn dough out on table or counter to knead.
- Knead 7 to 10 minutes, until all flour is used and dough is bouncy and smooth.
- Transfer to greased bowl and let rise until doubled in bulk, about 1 hour to 90 minutes depending on room temperature.
- Punch down dough and place on floured surface.
- Divide into three portions and shape into rounds. Place on a baking sheet lined with parchment paper.
- Proof 30 to 45 minutes, score tops, and bake at 380 to 400°F (193 to 204°C) for 40 to 45 minutes.
- Bread is done when probe thermometer inside the loaf reads 93°C (200°F).
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