BUTTER toasted oatmeal, quinoa, sesame seeds boosts the nutrition levels in this bread + Flaxseeds.

Описание: Super Seedy Sourdough Bread

*Makes 1 loaf*
Ingredients:
100g starter
250g water
500g Unbleached AP flour
10 grams salt
30g Whole Flaxseed (soaked in 100g water)

Other grains/seeds
50g Dry Oats
15g Black Sesame Seeds
25g Quinoa grains
1tbs Butter

Process:
The night before:
Soak 30g Whole Flaxseeds in 100g water. Let sit overnight.

Day 1

Prepare seed mixture
1. Heat a skillet over medium heat
2. Melt butter and toast oats for about 2 minutes
3. Add in sesame seeds , stir continuously for about a minute
4. Turn heat off and add in quinoa. Toast for about a minute and transfer to a plate to cool

Prepare dough
5. Combine Starter with 250 grams of warm water in a large bowl.
6. Add the presoaked flaxseed (undrained) together with the flour, mix until no dry pockets remain. Rest for 25-40 minutes.
7. Mix in salt thoroughly until the dough comes together.
8. Let dough rise in a warm environment (75-80°F) for 30 minutes.
Fold the dough by stretching and folding every 30 minutes for a total of 3 hours.
**Add cooled toasted oatmeal and seeds to the dough during the 3rd stretch and folds and continue till you’ve done that over a period of 3 hours. Roughly 6 S&Fs

Pre-shape dough:
9. Shape dough into a ball and let it rest for 30 minutes.
10. Line proofing baskets with floured towels. If there’s extra seed mixture, put it in the proofing basket.
11. Shape dough into a taut ball, transfer to proofing basket seam-side up, and let rise for 3-4 hours at room temperature.
12. Place into refrigerator (cold proof) for 10-12 hours or overnight.

Day 2
13. Heat a Dutch oven or lidded cast-iron pot in the oven at 450°F.
Dust dough with the flour.
Transfer the loaf to the heated pot, score the top, cover, and bake at 450°F for 20 minutes.
Remove lid and bake for an additional 20 minutes @400F until golden brown.
14. *Cool:* Transfer baked loaf to a wire rack to cool for at least an hour.