Poppy bread and other seeds
l Switch language for recipe in French l
A completely handmade bread! Since several years, I like to make my bread, without a bread machine, because I like kneading the dough. I developed this recipe in Australia, after having tested one of the only bread that tasted like a french bread. This inspired me! Not easy, indeed, to find so far away, a real baguette or a good loaf of bread that is not a sandwich bread. However, I have to admit, that their sandwich bread is excellent! But when you want to eat some cheese like a real French (yes there is good cheese in Australia… and very good wine as well!), the sandwich bread is not the best option! So here is my favorite bread recipe that reminds me of Australia, poppy bread and other seeds that you can mould, shape into a loaf or a big bread.
Poppy bread with other seeds
1kg bread
Preparation time: 20 min, Cooking time: 30 min, Resting time: 2h30
[ingredients title=”Ingredients”]
- 500g organic plain flour
- 375g organic whole flour
- 70g poppy seeds
- 125g seeds mix. For example, sunflower and pumpkin seeds
- 1 tsp salt
- 375 ml warm water
- 4 tbsp organic wheat baking powder
[/ingredients]
Preparation
- Pour a bowl with warm water and sprinkle with baking powder. Let rise the baking powder.
- Mix flours and salt and add the water with baking powder.
- Knead during 10 minutes. Add a bit of warm water if necessary. Form a ball.
- Cover with a cloth and rise during 1h.
- Add the seeds and mix the dough evenly. Knead for 10 minutes and form a ball.
- Let rise under a cloth for 1h30. The dough should double in volume.
- Break the air bubbles by kneading the dough few minutes. For this, flatten the dough with your hand and fold on itself. Repeat this operation.
- Preheat the oven to 190°C and put a bowl of water inside it to create steam during the baking of bread.
- Place the dough in a oiled loaf pan. You can also shape into a ball or a big loaf that you will place on a lightly oiled and floured baking sheet. Wet the surface of the bread with water and sprinkle some seeds. Make 3 nicks on the surface of the bread.
- Bake for 30 minutes. Sprinkle water during cooking with a spray.
- Remove from oven and take out of the mould. Bake again for 5 minutes to dry the crust and make it more crispy. In the case of cooking without mould, simply bake for 30-35 minutes or until a golden brown crust.
- Cool before tasting.
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