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Sunflower Flax Seed No Knead Spelt Bread
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Servings:
1 loaf
Author:
10
40
8, 20
Course:
Side Dish
Breakfast
Keywords:
Bread
🧂 Ingredients
56 g
flax seeds
72 ml
hot water
56 g
sunflower seeds
toasted
100 g
organic whole spelt flour
300 g
organic all purpose, unbleached spelt flour
also called white spelt flour
1 1/4 tsp
sea salt
1/4 tsp
instant yeast
300 ml
room temperature water
assuming room temperature of 21 degrees Celsius
flax and sunflower seeds for coating
optional
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Instructions
1
In a small bowl, mix the flax seeds with the hot water. Stir to combine. Set
aside to cool. Spread sunflower seeds on a large baking sheet and toast in the
oven at 350 degrees F for 5-8 minutes or until lightly toasted. Set aside to
cool.
2
In a medium bowl, whisk together the flour, salt and yeast. Add the water to the
dry ingredients then add the flax and sunflower seeds. Swirl the flax seeds in
the water to disburse them and then mix the dough until it is completely
incorporated and it sticks to your fingers. Cover the bowl with a clean dish
towel and let the dough rest for 20 minutes so the flour can absorb the water.
After the rest, stretch and fold the dough by grabbing a piece of it from the
outside edge then gently lift and fold that piece of dough over to the other
side. Continue around the dough in a clock-wise fashion until the dough has
tightened.
3
Cover the bowl again and let it sit at room temperature until the surface is
dotted with bubbles and the dough has doubled in size (approximately 7-8 hours
depending on your room temperature, see note 1)
4
When the first rise is complete, place your heavy cast iron pot and lid into the
oven and pre-heat the oven to 475 degrees F. Position the rack in the lower
third of the oven. The pot needs to pre-heat for at least 30 minutes.
5
Lightly dust a work surface with flour. Use a rubber spatula to scrape the dough
out of the bowl in one piece. Using lightly floured hands gently pat the dough
out into a rectangle. Fold one short side of the dough into the middle and then
fold the other short side on top. Then fold the dough in half the other
direction. Dust lightly with flour, gently cover with the kitchen towel or
plastic wrap and let rest for 5 minutes. While you are waiting, lightly flour a
banneton basket or crumple a square piece of parchment paper, flatten it out
again and line a medium sized bowl with it. Use your fist to push the paper down
into the bowl and your other hand to smooth the creases of the paper around the
inside and top edge of the bowl. Repeat the folding process outlined above a
second time or shape into a boule.
6
With lightly floured hands, lift the dough and place it seam side up in the
banneton basket or seam side down in the parchment lined bowl. Cover and place
on the counter next to the stove for 20 minutes for the second rise. To test if
the dough is ready, press, do not poke, the tip of one floured finger quickly
and lightly, about half an inch, slightly off center, into the crown of the
dough. If the indentation remains but springs back slightly, the dough is ready
for the oven. If the dent fills in, give the dough another 5-10 minutes to rise
and re-test.
7
Remove the pot from the oven and remove the lid.
8
If using a banneton basket, place a square piece of parchment paper on the
counter and gently flip the dough on to it. Score the dough using a lame (or use
a sharp pair of scissors to make 3-4 shallow cuts at a 45 degree angle along the
center line of the dough) to assist in "oven spring". Lift the dough by holding
the corners of the parchment paper and lower it into the pot.
9
If using a bowl, first lift the dough out of the bowl by holding all corners of
the parchment paper and lower it into the pot. Spray the top of the dough with
water and sprinkle some seeds on top (optional). Then dust the top of the bread
with flour using a small sieve (also optional). Then use a lame and score the
dough (or use a sharp pair of scissors to make 3-4 shallow cuts at a 45 degree
angle along the center line of the dough) to assist in "oven spring".
10
Cover the pot with the lid and put it back into the oven. Reduce the heat to 450
degrees F and bake for 30 minutes.
11
After 30 minutes, remove the lid and continue baking for another 10 minutes
until the bread is a lovely chestnut brown. Remove from the oven, carefully lift
the bread out of the hot pot and place it on a rack to cool thoroughly. If you
have an instant read thermometer, the bread is done when the internal
temperature is 190-200 degrees F.
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