While being crazy about trying to make everything bread related, and the rest, there are three types that we bake regularly. This is the last recipe from that list.

Choć mam bzika na punkcie próbowania robienia wszystkiego związanego z chlebem, i pozostałych, są trzy rodzaje, które pieczemy regularnie. To jest ostatni z tej listy.

Our requirement for a regularly made bread is simple – it needs to be simple to make, easy to bake, relatively clean and not too time consuming. That’s why most loaves like that are baked in a tin, do not have a separate bulk fermentation or shaping.

We’ve presented  Simple rye bread, and The Seedy Bread. Now it’s time for the third one that we make this way – a white wheat-rye bread with seeds. The recipe comes from a Polish website Przepis Na Chleb (which means a bread recipe). Our version is very slightly altered. We also use different seeds, depending on what’s available and what’s about to expire (do you control expiry dates of your products at home?).

Planning

No levain is needed for this bread. We usually prepare a starter, because we need more than we store. If you make some, just do it before and leave for about eight hours.

Ingredients

Makes a single loaf, around 1 kg weight

• 100 g rye sourdough
• 550 g strong white wheat flour
• 400 g water
• 12 g salt
• 50 g sunflower seeds (this time we replaced half with some malted rolled wheat flakes)
• 20 g sesame seeds
• 20 g linseed
• some poppy seeds on top

Malted rolled wheat

The magic ingredient of the day is malted wheat. The grain is malted by making it sprout (soak in water), then just when it’s ready, the sprouting process is stopped, the grain is dried and seasoned for a short time. The key word over here is amylase, that breaks starch into simple sugars, therefore the grain becomes sweeter. Rolled grain gets soft in the dough, so you don’t need to soak it.

Preparation

1. Mix all ingredients together

2. Put it all in a greased baking tin, get make surface smooth. We use Ikea bread tins and the dough takes up a bit above half of them

3. Sprinkle poppy seeds on top, cover with cling film and leave for about 6-7 hours to rise

   

   Dough before rising

4. When the dough doubles, set the oven to 150 C with a fan (know your oven, ours tends to do much more than we set it to). Put some water in a dish at the bottom of the oven

   

   Dough after rising

5. Put the tins into the oven and bake for 70 minutes. After about 20 minutes release the steam

6. Put it on a cooling rack

   

   Ready bread

As you may have noticed, we use same baking tins in all three recipes, same temperatures, same times. It’s handy to make it this way, as it saves us time and energy when baking many loaves.

The crumb

The dark spots that look as if a group of mice made a toilet out of my flour, are areas coloured by the malted grain.

What can it be eaten with? Just about anything. Just be warned it goes really smooth, it’s easy to eat half in an instant.