Multigrain sourdough bread
330g yellow flour
100g whole wheat
70g whole spelt
320g water
100g active starter
30g honey
30g olive oil
15g salt
Seeds:
30g pumpkin seeds
30g sunflower seeds
30g quinoa
30g flax seeds
Mix all seeds, pour with 2 cups of boiled water and soak for 10-12 hours or overnight.
Others:
Oatmeal
Method:
Mix starter, honey, water and oil (wet mixture). Mix flour (sieve) and salt (dry mixture)
Combine wet and dry mixture, cover with shower cap and rest 45 minutes.
Drain the seeds well and knead into the dough very well, for about 5 minutes. It will be pretty wet dough. Cover and rest for about 3 hours. In this time make stretch and fold every 45 minute (4 times). It will still be pretty wet dough, but should show strength and elasticity.
After last (fourth) stretch and fold, cover and rest 3-5 hours (depends on room temp) until doubled in volume.
Dust working surface with a little bit of flour, place the dough carefully and with the help of dough scraper form a bread and put in oiled pan 23*13cm*6cm (I used butter instead of oil).
Cover with shower cap and rest in fridge overnight at 4-5 C. Or let it rise at the room temperature 1-2 hours until dough reach the edge of the pan.
Sprinkle some flour at the top of the bread dough and score. I made leaves print at the one half of bread and on the other, I sprinkled with some water and poured oatmeal.
Preheat oven at 240C with one pot for water. When oven reach 240 C, pour some water in the pot, lower the temp at 200 C and bake until bread get nice color and bread temp is about 98 C.
-Croatian version-
330g brašna žute sredine zrna
100g bijelog punozrnog brašna
70g crnog brašna
320g vode
100g aktivnog startera
30g meda
30g maslinovog ulja
15g soli
Sjemenke:
30g sjemenki bundeve
30g sjemenki suncokreta
30g quinoa
30g lanenih sjemenki
Pomiješajte sve sjemenke, prelijte s 2 šalice prokuhane vode i ostavite da stoji 10-12 sati ili preko noći.
Ostalo:
Krupne zobene pahuljice
Drugi dan:
Sjemenke dobro procijediti da ostane što manje tekućine. Po potrebi isprati.
Metoda:
Pomiješajte aktivni starter, med, vodu i ulje (mokra smjesa). Pomiješajte brašno (prosijani) i sol (suha smjesa)
Pomiješajte mokru i suhu smjesu, pokrijte kapom za tuširanje i ostaviti da stoji 45 minuta.
Ocijeđene sjemenke dobro umijesite u tijesto, oko 5 minuta. Bit će prilično mokro tijesto. Pokrijte i ostavite da odmara oko 3 sata. U tom vremenu napravite stretch i fold svakih 45 minuta (4 puta). I dalje će biti prilično mokro tijesto, ali treba pokazati snagu i elastičnost.
Nakon posljednjeg (četvrtog) stretch i fold, pokrijte i odmorite 3-5 sati (ovisi o sobnoj temperaturi) dok se ne udvostruči volumen.
Posuti radnu površinu s malo brašna, stavite tijesto pažljivo i uz pomoć strugača za tijesto formirati kruh te staviti u nauljenu formu za pečenje 23 *13cm*6cm (koristila sam maslac umjesto ulja).
Pokrijte kapom za tuširanje i ostavite da odmara u hladnjaku preko noći na 4-5 C. Ili pustite na sobnoj temperaturi 1-2 sata dok tijesto ne dođe do ruba forme za pečenje.
Pospite tijesto s brašnom i dekorirajte po želji. Ja sam pola kruha ukrasila printom lišća, a drugi dio posula sa zobenim sjemenkama.
Zagrijte pećnicu na 240C s jednom manjom posudom za vodu. Kada pećnica dosegne 240 C, ulijte malo vode u lonac, spustite temp na 200 C i pecite dok kruh ne dobije lijepu boju, a temp kruha bude oko 98 C.
