Multigrain bread

Multigrain bread recipe

Recipe for: 4 people
Ingredients :

• 90 g of seeds (flax, poppy, sesame, millet, quinoa)
• 500 g of type 65 flour
• 300 g of water at 20 °
• 60 g of water for soaking
• 100 gr of liquid sourdough
• 3 g fresh baker’s yeast
• 10 g of salt

Instructions

1. Preheat the oven to 250 °.
2. Spread half of the seeds on a baking sheet and leave to brown for 10 minutes.
3. Pour the flour, water, liquid sourdough, crumbled yeast and salt into the food processor.
4. Mix 4 minutes at low speed, then 6 minutes at high speed.
5. At the end of the kneading add the roasted seeds.
6. Flour the work surface.
7. Form a ball, place it on a lightly floured baking sheet.
8. Cover the dough with a damp cloth and let it rise for 1 hour 30 minutes.
9. Flour the work surface and divide the ball into 3 pieces of equal weight.
10. Give them a rounded shape by tucking the base inside.
11. Cover with a cloth and let stand for 15 minutes.
12. Gently flatten the dough pieces with the palm of your hand.
13. Fold the dough pieces a third and press with your fingertips.
14. Turn 180 ° and fold back the other part by pressing with your fingertips.
15. Fold the dough pieces in half lengthwise.
16. Roll under the hands to give it an oval and pot-bellied shape.
17. Place the unroasted seeds on a plate.
18. Spray the tops of the dough pieces lightly with water.
19. Then roll them in the seeds.
20. Place the dough pieces on a baking sheet, solder underneath.
21. Cover with a damp cloth and let stand for 2 hours.
22. Preheat the oven to 230 °
23. Hit the middle of the dough with the blade.
24. Pour 5 cl of water in the bottom of the oven.
25. Bake in the lower part of the oven for 20 to 25 minutes.
26. Let cool out of the oven.

Preparation time: 60 minutes
Cooking time: 20 to 25 minutes
Number of people: 4 multigrain breads
4 star rating: 1 review

What wine to drink with: Multigrain bread

No wine, it will depend on what you are going to serve.

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