Artisan Bread Platter


Ingredients:

Dough 1
  • 150 g whole wheat flour
  • 50 g dark rye flour
  • 2 tsp ground flaxseed
  • 3/8 tsp salt
  • 5/8 cup water
Dough 2
  • 200 g whole wheat flour
  • 1/3 tsp instant yeast
  • ½ cup water

Steps for Dough 1 & 2:

  1. Start the bread the evening before you want to bake it. Bring all ingredients to room temperature. In the first bowl mix the first 5 ingredients (Dough 1) until a soft ball forms.
  2. For the second bowl, mix the dry ingredients together with the water until a dough ball can be formed. Knead for 2 minutes, let it rest and knead it again with wet hands. This "sponge" will rise slightly before morning. This dough should be tacky.
  3. Wrap dough 1 in plastic wrap and leave on your table overnight. Place dough 2 in an oiled bowl, cover with plastic wrap so it doesn't dry out, and refrigerate overnight.

Ingredients:

Finishing Dough
  • 50 g whole-wheat flour
  • 5 tbsp sesame seeds
  • 5 tbsp sunflower seeds (toasted)
  • 5 tbsp pumpkin seeds (toasted)
  • 1/2 tsp. salt
  • 2 tsp instant yeast
  • 1 tbsp honey

Steps for Dough 1 & 2:

  1. In the morning, remove dough 2 from the refrigerator at least an hour before you use it. Cut or pinch both doughs into several pieces and place together in a bowl.
  2. Sprinkle with the additional 6 tablespoons of flour. Add the sesame, sunflower, and pumpkin seeds, along with the salt, yeast (you may soften in 1 tablespoon water if it is not "instant" yeast) and honey and knead together for about 5 minutes. You should have a homogeneous dough by the end of this mixing. If it is too sticky (not coming off your hands or spoon), you may add a small amount of flour, but since whole wheat flour soaks up a lot of water, try to add as little as possible.
  3. Turn out on a lightly floured board and knead for 3 minutes. Let rest 5 minutes. The dough should be firm but slightly tacky (sticks to hands slightly).
  4. After 5 minutes, knead again for 1 minute, form into a ball, place in a clean container and cover with a dish towel to let rise.
  5. Let rise at room temperature 1 to 2 hours, or until well risen (almost doubled).
  6. Shape into a round shape, draw the surface of the dough from top to bottom and pinch the dough closed on the bottom. Place on a greased cookie sheet. Decorate top, wet with water to stick cracked seeds and wheat to loaf and let rise until the loaf is not quite doubled in size. This will take 60 minutes to 2 hours.
  7. About 20 minutes before you bake, start preheating your oven to 220C.
  8. Slash surface of bread with a sharp razor blade or very sharp knife to about 1/4 inch deep.
  9. To bake, place cookie sheet in the oven. Close quickly. Spray with water after 3 and 6 minutes and give 10 quick squirts onto the walls of the oven. Turn oven down to 200C after 10 minutes and bake for 30 to 40 more minutes.
  10. Allow loaf to cool completely before slicing or it into wedges
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