Members

This month: Seeded Bloomers

It’s been a while since we’ve dived into the world of bread, so I thought this month we could tackle two new bread recipes. These are two of my favourite loaves that get baked in my house. You can’t beat having freshly baked bread at home, and these versatile recipes are great for toast, eggs in the morning or sandwiches.

I always seem to eat an entire loaf in about 2 days, so it might be sensible to double the recipes and store some in the freezer!

Tier 1

This dough is relatively low hydration so simple to work with – by hand or in your mixer. The great technique here is lightly soaking the dough and then coating it in sesame seeds. It is a technique I use to get perfect coverage of seeds over the loaf, rather than spilling seeds everywhere! This is a slightly softer loaf than Tier 2 so great for sandwiches. Feel free to swap out sesame seeds for poppy seeds too.

Tier 2

In this class we are looking at the importance of soaking seeds in dough. Seeds suck up a lot of moisture so it’s important to pre-soak them before they go into the dough to ensure they don’t draw out moisture from the bread itself, making it dry. The final loaf is proofed in a banneton basket, and then baked in a cast iron dutch oven which gives a really rustic, bakery style finish. This bread is heartier and is great for toast and eggs!

If you have any questions, please email me or ask them on the private Facebook group. As always, I’d love to see your creations!

Matt x