Many Seeded Bread

It’s been awhile since I visited Artisan Breads Every Day by Peter Reinhart.  I missed you Peter! 

This bread, found on page 102 of Reinhart’s wonderful book, contains both whole wheat and bread flour.  For the seeds, I chose sesame seeds, sunflower seeds, and – holding my breath – whole flaxseeds.  I shouldn’t have worried about the flaxseeds.  The bread was wonderful.  Like the other breads in this book, the dough is wet (ie high hydration) and sits for at least 24 hours.  That gives the seeds a chance to absorb some moisture which softens them and makes for a damn good bread!

It’s Thyme to Eat!


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