An ambient 100% wholegrain seeded tin loaf
Learning Objective
Adding seeds to your 10 minute sourdough every day loaf
Makes: | 2 |
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Level: | Absolute beginner |
Created Over: | 1 day |
Kind of Bake: | Ambient overnight – 10-minute style – mixed in the evening and baked in the morning |
Gut Factor: | Seeds are full of fibre and good fats |
Suggested Botanical Blend: | 0+ |
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Prebiotic: | The fibre in seeds is a prebiotic |
Probiotic: | Cultured butter |
Avoid if: |
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Introduction
This is a take on the Basic 10-Minute Sourdough Tinned Loaf, but this version includes seeds. It is denser, more satiating and a great loaf for anyone who wants to control blood sugar levels.
This loaf is also 50 per cent wholegrain, so has a good level of fibre. Fibre benefits your digestive system and reduces your risks of developing chronic disease. Fibre also leaves your stomach without being digested, moving into your colon, where it feeds friendly gut bacteria. It only takes about 10 minutes of total effort to make this bread. The recipe makes two loaves. If this is too much bread for you, simply halve the recipe – or better still, make two loaves and give one away. Or, if you prefer, you can bake two, enjoy one fresh and slice and freeze the other.
Connect
Your challenge for this loaf is to see if you can mix up the seeds for a second bake. Try blending in a tablespoon of poppy seeds or hemp seeds.
Please remember to share your stories and bakes with each other and on social media.
Vanessa
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Equipment
- 1 small mixing bowl
- 1 large mixing bowl
- Whisk
- Spatula
- 2 x 900g (2lb) loaf tins
- Olive oil spray
- Oven gloves
- A jug of tepid water in which to dip your hands when handling the dough
Tin Size
- 900g (2lb) loaf tin, measuring 25 x 13 x 8.5cm OR 9 x 5 x 3 inches (USA)
Tin Advice
Grease generously with butter, then add a tablespoon of flour and tap until covered and knock out any excess
Suggested Starter
- white starter
- wholegrain starter
Status of Starter
bubbly, lively second-build starter
Hydration
80%
DDT
24°C (75°F)
To Ferment Your Dough
- 200g bubbly, lively starter
For The Dough
- 800g water at 28°C (82°F) (200g of this will be used to soak the seeds)
- 250g seeds
- 1kg organic stoneground wholegrain flour (11.5% protein)
- 20g fine sea salt
- Butter, for greasing
Baking Time
45–50 minutes
Oven Position
middle shelf
Preheat Oven To
220°C/200°C fan/425°F/gas mark 7
Bake At
180°C/160°C fan/350°F/gas mark 4
Baking Tips - During/After Baking
- For a really crusty loaf, turn off the oven at the end of the baking time and leave the bread in there with the door open as it cools.
- For soft crusts, remove the bread from the oven at the end of the baking time and place on a wire rack. After about 5–6 minutes, wrap the loaf in a clean tea towel (or a sheet of greaseproof paper followed by a tea towel if you have added butter).
- Remove the bake from the oven and leave to cool in the tin for 5–6 minutes before turning it out onto a wire rack to cool completely.
- Everyone's oven is slightly different. Use the timings given here as a guide and always check your loaf towards the end of the baking time to see how much longer it needs.
Tutorials
Total Active Time: 7 minutes
Step | Timings | Active Time (min) |
---|---|---|
Essential time-saving tips before you begin baking | Before you start | |
Refresh starter (first build) | Day 1, 8pm first build | 1 |
Refresh starter (second build) | Day 2, 8am second build | 1 |
Mix 200g of the seeds with 200g of the water and leave on the side | DAy 2 8am | |
Mix your flour, salt, soaked seeds and remaining 600g water vigorously; leave for 1 hour. | Day 2, 7pm | 2 |
Butter your tin and scatter with the remaining 50g seeds to coat | Day 2, 7.02pm | |
Transfer the dough to the tin and cover Leave to prove overnight on the side in the kitchen | Day 2, 8pm - Overnight | |
Return your starter to the fridge | Day 3, 8am | 1 |
Bake your bread | Day 3, 8am | 2 |
Share - give one of your breads away | Warm is best! | |
Total Active Time | 7 |
Guidance, tips & techniques
Before you begin baking, please read the essential time-saving tips to make sourdough in just 10 minutes. To put it plainly, you won't be able to make this recipe in 10 minutes if you do not follow the advice on this page.
Build your starter
If you bake every day, then you might not need to double-refresh your starter. However, if you leave it more than three days between bakes, then do a back-to-back double refreshment. This involves two refreshments to rebuild your starter and make sure it is robust enough to raise your bread.
Mix
This is a quick mix, with no autolyse and no bassinage. Mix 600g of the water with your lively bubbly sourdough starter and whisk together. Then add the flour and soaked seeds and the salt, and mix your dough vigorously using a strong spatula for about 2 minutes. It will look quite wet, which is OK. Leave this to rest on the side in the kitchen for an hour. While your dough is resting, this is a good time to refresh the remaining starter in your jar and set it aside to ferment overnight at room temperature. You can also use this time to prep the tin.
* Note: yes, I do want you to put the salt in with the initial mix of the dough. Recipes later on will ask you to hold back salt, but not with this technique.
Prove
Place the dough in the prepared tin. Cover with a shower cap or waxed cloth and leave to prove on the kitchen table overnight. My kitchen is usually about 21°C (70°F).
Return your starter to the fridge
Day 3 at 8am is an important moment as both your loaf and your starter should have doubled overnight. So, before you bake your loaf in the oven, put your starter back into the fridge until you next want to rebuild it again for another bake.
Bake
Preheat your oven to 220°C/200°C fan/425°F/gas mark 7 for 30 minutes, then drop the oven temperature to 180°C/160°C fan/350°F/gas mark 4. Before baking, drizzle the olive oil down the sides of the loaf before putting the tin in the oven. Bake for 45–50 minutes – it should have a beautiful burnished copper crust.
Tip for baking your bread
Remove your loaf from the oven and turn out on to a wire rack. Then turn the oven off and return the ‘naked’ loaf (without the tin) to the oven. Open the oven door and leave the loaf in the oven on a wire rack to dry out. It will take 3–4 hours.
Probiotic Serving Suggestion
How to Store
Once cool, wrap your loaf in a tea towel. Best enjoyed within 3–4 days.
Learning Outcome
This is a great way to increase the shelf life of your loaf, add fibre, flavour and texture.