Spring onion and mixed seed bread

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400g organic, unbleached strong white flour

100g khorasan flour

4 spring onions (chopped)

70g mixed seeds* (linseed, poppy, sesame, sunflower, pumpkin, chia, hemp, caraway, fennel)

280g bottled water

120g sourdough starter

4g baker’s yeast

15g olive oil

10g kosher salt

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* Use whatever seeds take your fancy.  I often use fennel and caraway to add some good flavours.

 

Preheat the oven to 200°C.  Spread the seeds on a baking sheet and toast for 10 minutes. Tip into a bowl and pour in 50g water and leave to steep for 2 hours.

Sauté the spring onions in a small amount of olive oil until softened.  Allow to cool. 

Put the flour and seeds in a mixing bowl.  Add the water, sourdough starter, olive oil, salt and baker’s yeast.  Mix together well and knead the dough for 6 to 8 minutes.  Add the spring onions and mix in well. Leave to rise covered by a tea towel for about 1.5 to 2 hours.  Shape into a ball, flatten into a disc and fold in 4 corners, press together and form into a ball.  Cover with a tea towel.  Leave the dough to rise on a greased flat baking tray or a well floured banneton (seam upwards) for about 2 hours or until it has doubled in bulk.. Slash a cross on the bread, prior to going in the oven, with a lame or razor blade.  Pre-heat the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.