Whole Wheat Loaf with Seeds

Preparation

1. STEP 1 OF 12

   In a bowl or stand mixer, combine the flours (whole wheat and manitoba), gradually pour in the yeast dissolved in the milk and water (230 g).

2. STEP 2 OF 12

   Knead and let rest covered for 10 minutes.

3. STEP 3 OF 12

   Add the salt with the remaining water (20 g).

4. STEP 4 OF 12

   Knead and let rest for another 10 minutes.

5. STEP 5 OF 12

   Gradually pour in the oil in several additions until fully absorbed.

6. STEP 6 OF 12

   Once the dough is elastic, add 50 g of seed mix.

7. STEP 7 OF 12

   Transfer to a work surface to make a couple of reinforcing folds.

8. STEP 8 OF 12

   Shape the dough into a ball and place it in a bowl, covered to rise.

9. STEP 9 OF 12

   Once doubled in volume (about 3 hours at 20 degrees), roll it out into a rectangle (width equal to the mold) and roll it up lengthwise.

10. STEP 10 OF 12

    Pinch the edges to seal and place it in a greased loaf pan to rise further (doubling in volume in about 2 hours at 20 degrees).

11. STEP 11 OF 12

    When ready, brush the surface with water and add the seeds (previously soaked in an amount of water equal to their volume for at least a couple of hours).

12. STEP 12 OF 12

    Bake in a preheated oven at 180 degrees for 40 minutes.

Suggestions

• 30 cm loaf pan

General Information

Analysis

Macronutrients (100 gr)