Seedy bread for beginners

A seedy bread that people who don't like seedy bread might like.


Seeds
10g cumin
10g linseed
10g poppy
5g sesame
all dry fried     

Flour
400g strong white flour
50g wholemeal rye flour
4g salt
5g sesame oil

300g water
4g dried yeast

It was a mild humid day: this mix rose well between 1130 and 1530. Into the oven at 1700: 15 mins at 200C then 25 at 180C. Turned out nice: a light crumb, a bit of crunch in the crust, and a slightly subtle flavour (though cumin dominates).

A better balance

Still trying to perfect the seed-heavy loaf, I think I've got a better balance with this loaf.

Seeds

20g sunflower seeds

20g poppy seeds

50g pumpkin seeds

15g sesame seeds

(all lightly toasted in a dry pan)

Flour

400g strong white flour

50g wholemeal rye flour

6g salt

2 tsp red malt flour

a splash of rapeseed oil

Liquid
300g water
pinch sugar
3g dried yeast

I used an overnight fridging, and am very pleased with the result.