Go Back

Granary Bread With Seeds

Granary bread with seeds is a wholesome and nutritious bread that's perfect for any occasion. This French-inspired recipe combines the hearty flavors of a variety of seeds with the lightness of white bread flour to create a delicious, textured loaf.
Print Recipe Pin Recipe
Cuisine French
Servings 1 people
Calories 240 kcal

Ingredients
  

  • For 1 Bread
  • Seed Poolish The Night Before
  • 80 g seed mix brown flax, yellow flax, millet, poppy, sunflower
  • 32 g roasted sesame seeds
  • 32 g rye flour
  • 200 g water
  • 0.5 g fresh baker's yeast
  • Main Dough Next Day
  • 400 g white bread flour
  • 8 g salt
  • 2 g fresh baker's yeast
  • 170 g water

Instructions
 

  • Seed Poolish (The Night Before)
  • Mix the Ingredients:
  • In a bowl, whisk together the seed mix, roasted sesame seeds, rye flour, water, and fresh baker's yeast.
  • Refrigerate:
  • Cover the bowl with a cloth or plastic wrap and refrigerate overnight. This allows the flavors to develop and the yeast to begin fermenting.
  • Main Dough (Next Day)
  • Combine Ingredients:
  • In a mixer or by hand, add the white bread flour, salt, fresh baker's yeast, water, and the seed poolish prepared the night before.
  • Mix and Knead:
  • Mix the ingredients on low speed for 7 minutes, then knead on medium speed for an additional 4 minutes. The dough should reach a temperature of around 23°C once kneaded.
  • First Fermentation:
  • Leave the dough to ferment for 30 minutes at room temperature, covered with a cloth.
  • Stretch and Fold:
  • After 30 minutes, stretch and fold the dough, making one fold on each side. This helps to develop the gluten and create structure in the dough.
  • Second Fermentation:
  • Cover the dough and leave to ferment for another 1 to 1.5 hours at room temperature.
  • Pre-Shape and Rest:
  • Remove the dough from the bowl and pre-shape it. Let it rest on the bench for 20 minutes.
  • Shape the Dough:
  • After resting, shape the dough into its final form. You can use a 28x11x9cm pan or shape it free-form into a boule, batard, or another preferred shape.
  • Final Rise:
  • Allow the dough to rise for 1 hour.
  • Baking
  • Preheat the Oven:
  • Preheat your oven to 240°C in convection mode with a rack set halfway up.
  • Prepare the Dough:
  • Lightly flour the top of the dough using a sieve.
  • Bake the Bread:
  • Place the dough in the oven, reduce the temperature to 220°C, and add steam to the oven. Bake for approximately 40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Notes

Nutrition Facts
Servings: 1 Loaf
Calories: 240 per slice (approx.)
Total Fat: 8g (10% DV)
Saturated Fat: 1g (5% DV)
Cholesterol: 0mg
Sodium: 200mg (8% DV)
Total Carbohydrate: 40g (15% DV)
Dietary Fiber: 5g (18% DV)
Total Sugars: 2g
Protein: 8g
Keyword Granary Bread With Seeds