So I’m a little behind the eight-ball with this post as I first made this bread last weekend, but I’ve got another batch rising as I type! I wanted to experiment with something a little different so I went perusing through my Mom’s wealth of bread books and happened upon a flax and sunflower seed bread in the Tartine #3 book. Amazing book, but fairly daunting bread recipes even for me.
Instead, I’ve taken my basic No Knead Spelt Bread recipe, tweaked the amounts of flour a little and added lots of flax and sunflower seeds.
Don’t tell the other breads I’ve made, but I like this one the best! So moist (even when I ate the little last crust piece four days later) and the seeds give the bread this extra punch of flavour. Best with butter of course. 😀
Sunflower Flax Seed Spelt Bread
- 100 g organic whole spelt flour fine grind if available
- 300 g organic all purpose, unbleached spelt flour (also called white spelt flour)
- 56 g flax seeds
- 56 g sunflower seeds toasted
- 1 1/4 tsp sea salt
- 1/4 tsp instant yeast
- 300 ml room temperature water
- 72 ml hot water for the flax seeds
- 1 tbsp local honey
- flax and sunflower seeds for coating optional
In a small bowl, mix the flax seeds with the hot water. Stir to combine. Set aside to cool. Spread sunflower seeds on a large baking sheet and toast in the oven at 350 degrees F for 5-10 minutes or until lightly toasted. Once cool, add to flax seed mixture and stir to combine.
In a medium bowl, stir together the flour, salt and yeast. In another bowl or measuring cup, mix together the water and honey until combined. Add the seed mixture to the wet ingredients and stir with a whisk to distribute the seeds throughout the liquid. Add the liquid to the dry ingredients and, using a wooden spoon or spatula, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl with plastic wrap and let sit at room temperature until the surface is dotted with bubbles and the dough is 1 1/2 to 2 times in size (7-8 hours depending on your room temperature).
When the first rise is complete, place your heavy cast iron pot with lid into the oven and pre-heat the oven and the pot to 475 degrees F. Position the rack in the lower third of the oven. The pots need to pre-heat for at least 30 minutes.
Generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands gently pat the dough out into a rectangle. With your dough spatula (or a large flipper) fold one short side of the dough into the middle and then fold the other short side on top. Then fold the dough in half the other direction. Dust lightly with flour, cover with plastic and let rest for 10 minutes. While you are waiting, line a medium sized bowl with parchment paper, using your fist to push the paper down into the bowl and your other hand to crease the paper around the inside and top edge of the bowl.
Repeat the folding process outlined above a second time. With lightly floured hands, lift the dough and place into the parchment lined bowl seam side down. Cover with plastic and place on the counter next to the stove for 20 minutes for the second rise. To test if the dough is ready, press, do not poke, the tip of one floured finger quickly and lightly, about half an inch, slightly off center, into the crown of the dough (area of maximum expansion). If the indentation remains but springs back slightly, the dough is ready for the oven. If the dent fills in, give the dough another 5-10 minutes to rise and re-test.
Remove the plastic covering from your bread dough. Using heat resistant pot holders, carefully remove the pot from the oven and remove the lid. Using both hands, lift the dough out of the bowl by holding all corners of the parchment paper and lower it into the pot. The edges of the parchment paper will brown, but will be just fine in the hot oven.
Working quickly, spray the top of the dough with water and sprinkle seeds on top (optional). Then dust the top of the bread with flour using a small sieve (optional). Use a sharp pair of scissors to make 3-4 shallow cuts at a 45 degree angle along the center line of the dough to assist in "oven spring". Cover the pot with the lid and put it back into the oven. Reduce the heat to 450 degrees F and bake for 30 minutes.
After 30 minutes, remove the lid and place a large baking sheet or tin foil on the rack underneath the pot and continue baking for another 10 minutes until the bread is a lovely chestnut color but not burnt. Use a heatproof spatula or pot holders to carefully lift the bread out of the hot pot and place it on a rack to cool thoroughly. If you have an instant read thermometer, the bread is done when the internal temperature is 190-200 degrees F.
1. Use a kitchen scale to measure the flour, seeds and water instead of cup measurements, it is far more accurate!
2. Unless you will consume all the bread within 2-3 days, cut it in half after it has cooled. Keep one half at room temperature and put the other half in the freezer. When you are ready for another half loaf, run it quickly under water to moisten the outside crust and place in pre-heated 350 degree F oven. Bake for 8 minutes or until the crust is hard to the touch, remove and let it finish thawing in the center. It will taste like freshly baked bread!