Seeds and Grains Bread
Alex Goh baking class, Baking code
1. For the bread loaves
Ingredients :
A. 270g Bakers flour, 130g wholemeal flour, 12g caster sugar, 6g salt, 7g dried yeast
B. 80g overnight sponge dough, 2 teaspoons honey, 260g water
C. 20g butter
D. 80g seeds, nuts and sultana
2. For the bread rolls
Ingredients :
A. 200g Bakers flour, 100g wholemeal flour, 15g brown sugar, 3g salt, 5g dried yeast
B. 60g overnight sponge dough, 1 teaspoon honey, 190g water
C. 20g butter
D. 70g seeds, nuts and sultana
Ingredients for sponge dough : 100g Bakers flour, 60g water and 1/4 teaspoon dried yeast ( mix all ingredients in a bowl to form a dough, proof for 30 minutes, cover and refrigerate overnight or up to 48 hours. )
