SEED LOAF

Hierdie broodjies is ‘n lang storie, maar dis so die moeite werd. Ek maak sommer 3 sarsies aan en bak dan 6 brode en vries dit en haal uit soos nodig.

Soaker:
5 g salt
340 g water
40 g sesame seeds
40 g linseeds
240 g sunflower seeds
80 g oats
125 g wholewheat flour
80 g dried cranberries, optional

To make the soaker (overnight):
Dissolve the salt in the water.
Combine the seeds, oats and flour with the Cranberries if using, in a bowl and pour in the water.
Mix well, place in a plastic container with a lid and leave to hydrate overnight in the fridge.
Take it out of the fridge at least an hour before making the final dough.

Preferment:
2 g fresh yeast (or 4 g instant dry yeast)
220 g water
220 g white bread flour

To make the preferment (overnight):
Dissolve the fresh yeast in the water in a large mixing bowl. (If using instant yeast, add it to the flour in the next step.)
Add the flour and whisk into a thick pancake-like batter.
Cover with a cloth and leave to rise for 90 minutes at room temperature. It should rise up to 50% in volume.
Cover in plastic wrap and refrigerate overnight.
Take it out of the fridge at least an hour before making the final dough.

Final dough:
10 g fresh yeast (or 4 g instant dry yeast)
310 g tepid water
420 g white bread flour
200 g wholewheat flour
442 g preferment
12 g salt
670 g soaker
flour, for dusting
oil, for greasing

To make the final dough:
Dissolve the fresh yeast in water in the mixing bowl of an electric mixer with a hook attachment. (If using instant yeast, add it with the flour in the next step.)
Add both flours and the preferment and mix for 6 minutes on low speed. With the dough hook attachment.
Cover with a cloth and stand for 20 min to 1 hour.
Add salt and half the soaker and mix for 2 minutes on medium speed.
Add the rest of the soaker and mix for another 2 minutes on medium speed, just until fully and evenly incorporated.
Place the dough in a bowl twice the size of the dough. Cover with a cloth and leave to ferment for an hour.
Tip the dough onto a flour-dusted surface and flatten with your hands.
Fold the top edge over the centre of the dough, then the bottom edge over the centre, then the right side over the centre, and then the left side over the centre, pressing down firmly each time. Repeat these four folds one more time.
Place the dough back into the bowl, cover with a cloth and leave to rise for another hour.
Tip the dough onto a lightly dusted floured work surface, and flatten lightly by pressing down with your hands. Divide into two equal portions and pre-shape into balls.
Leave to rest for about 45 minutes.
Preheat the oven to 240°C and place the oven rack a third of the way up from the bottom of the oven.
Prepare two loaf pans (each 20 x 8 x 6 cm size), using a pastry brush to lightly oil the inside on all four sides.

Seed mix (for topping):
¼ cup sesame seeds
¼ cup linseeds
¼ cup sunflower seeds
¼ cup oats
coarse salt

Prepare a seed mix by combining the seeds and oats. Add a pinch of coarse salt and sprinkle onto a small cookie tray in an even layer.
Shape the final loaves by flattening the balls slightly. Fold the right side over and into the centre, and then the left side over and into the centre, pressing down with your flat hands.
Fold the bottom over the centre and finally the top edge over the centre, pressing firmly to close the centre seam with your fingertips.
Roll the top edge over your thumb, pressing down with your palm. Continue rolling over your thumbs and press down again. Seal the seam by pressing the dough down onto the work surface with the palm of your hand.
Roll each dough portion with both hands into a cylindrical shape to fit into the bread pan.
Lightly moisten the bottom and sides of the shaped loaf with water, using a pastry brush.
Flip the dough onto the cookie tray of seed mix and press down lightly to ensure the seeds stick onto three sides (including the seam side). Keep the top surface free of seeds.
Place the dough into the pan, seam side down (the seeds will be on the bottom and sides).
Cover both loaves with a cloth and leave to proof for 30 – 45 minutes at room temperature.
Lightly dust the top of the loaves with flour using a sieve.
Score the top of each loaf with a long lengthwise cut, about 5 mm deep, using a sharp blade.
Slide the loaf tins onto the oven rack and bake for 5 minutes at 240°C.
Lower the temperature to 200°C and bake for 35 minutes until golden brown.
Tip the baked loaves onto a wire rack and cool, right side up for about an hour.

Recipe and photo’s: Frikkie Jones