Chia And Pumpkin Seed Sourdough Bread Recipes

Steps:

• Mixing and Bulk Fermentation
• This dough starts out feeling over-hydrated because the chia seeds are not soaked. As the chia seeds absorb water from the dough, it will feel dryer. Unless your dough continues to feel very wet, you should use wet fingers when stretching and folding the dough at the 30- and 60-minute marks. Also, soak the pumpkin seeds that you laminate into the dough at the 90-minute mark. If you plan to make this recipe no-knead and mix in all the ingredients unsoaked at once, consider adding 30 grams additional water to the dough.
• Place the pumpkin seeds in a glass with some water, cover, and set aside to soak. If the seeds are salted, rinse them a few times.
• Mix the rest of the ingredients in a medium bowl, cover, and let the dough rest for 30 minutes.
• With wet fingertips, do two rounds of stretching and folding of the dough with a 30-minute rest in between.
• Drain the pumpkin seeds and clean off an 18"x18" stretch of countertop.
• Spread the dough thin on the counter and lay half the pumpkin seeds on half the dough, fold the dough over the seeds. Repeat the covering of half the dough with half the seeds, and folding until you have a square of dough about 6"x6". Return the dough to its bowl and cover.
• After the dough has rested 30 minutes, do one final round of stretching and folding.
• Let the dough finish bulk fermenting. It will not expand a great deal because of the large amount of seeds, but it will get webby inside. This could be 4-8 hours or longer.
• Final Proof
• With the extra seedy texture of this dough, lining up the gluten strands with a pre-shape and bench rest didn't seem very worthwhile, so I skipped those steps. However, if you find that your dough is a bit under-fermented when you scrape it out of the bowl, or if you're dividing a scaled-up dough into multiple loaves, feel free to do the pre-shape and bench rest.
• Scrape the dough out of your bowl onto a lightly floured countertop.
• Firmly de-gas the dough and shape it into a boule, batard, or oblong loaf (as I did).
• Place the shaped dough seam-side up in a floured banneton, cover, and let proof for several hours at room temperature or overnight in the refrigerator. My dough was at room temperature for about 40 minutes before I retarded it overnight.
• Baking
• Preheat your baking vessel for 30 minutes at 500F.
• When the oven and dough are ready, flip the dough onto parchment paper, and score it.
• Load the dough into your baking vessel, cover, and bake:
• 20 minutes at 500F covered
• 10 minutes at 450F covered
• 5-10 minutes at 450F uncovered
• The internal temperature of the baked bread should be 205F or higher.
• Let it cool on a rack at least an hour before slicing.
• https://breadtopia.com/wp-content/uploads/2020/03/20200320_071821widescreen-Copy.jpg

Steps:

• ABM:.
• Place all ingredients (in order listed) in your bread machine, and set to dough cycle. When complete, form into a loaf and place in a greased loaf pan. Allow to rise to doubled. Bake in 375 oven for 40 minutes, until it is golden and passes the knock test. For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one! You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
• KA or Stand Mixer:.
• Place all ingredients in order listed, in bowl. Mix using dough hook until dough pulls away from sides of bowl. Dough shoud be smooth, slightly damp. Oil a large bowl, and place dough in, swishing it around to coat.
• Allow to rest for 30 minutes. Fold dough (like you would a letter), turn 90 degrees, and repeat foldings. Allow to rest 30 minutes more. Repeat foldings.
• Form into loaf and place in greased loaf pan, or onto a greased cookie sheet. Allow to rise until doubled (2-3 hours.) Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
• Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
• If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
• Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board. Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone. Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.).

Steps:

• (Optional) Put the sunflower seeds, flax seeds, and poppy seeds in a hot, clean, dry skillet and stir them. Let them roast, with frequent stirrings, until they become fragrant. Be careful to make sure they don't scorch! Toasting the seeds makes them - and the bread - much more tasty. You may also roast the seeds in a 375F oven for 5 to 10 minutes.
• Mix the active starter, water, oil and honey together. (I use my Kitchen Aid with the dough hook for this process.).
• Add the (optional) seeds.
• Stir in the flax meal.
• Add the salt and then stir in the flour one cup at a time until the dough is too thick to stir.
• Pour the dough onto a floured work surface (or turn up the speed on your Kitchen Aid) and knead until the dough is resilient. The dough is a rather sticky dough; it's important not to over-flour the dough.
• Once the dough is well kneaded, turn it out into an oiled bowl, turn and cover.
• Let it rise until doubled.
• Deflate the dough, knead briefly, cut and shape into rough loaves.
• Let the dough sit, covered, for 30 minutes, then shape into final loaves.
• Let rise, covered, until doubled.
• Preheat the oven to 375°F.
• Bake 30 to 45 minutes.
• Note:.
• Flax seeds are easily found in health food stores. The oils in them can become rancid, so either buy just what you need, or store the seeds in the refrigerator or freezer.