Sourdough bread with poppy seeds and linseed
We prepare the bread with a sweet starter, thanks to which it is slightly sweet and slightly sour. Oat flakes, poppy seeds and linseed additionally enrich the taste of the bread.
I baked the bread in a mold measuring 11 x 25 cm, so my baking is not too high. If you want a taller bread, either prepare a double portion of bread or in a smaller form.
Breakfast oats with poppy seeds
Sourlotti by Abby recipe
- 15 g sourdough starter
- 15 g wheat bread flour
- 15 g water
- 45 g of active starter (prepared)
- 50 g of bread flour
- 12.5 g of water
- 12.5 g of sugar
- 180 g bread flour
- 20 g whole wheat flour
- 120 g sweet starter
- 20 g sugar
- 3 g of salt
- 10 g of powdered milk
- 10 g of poppy seeds
- 10 g of linseed
- 130 g of milk
- 25 g butter
- Oat flakes to sprinkle on loaves
- 25g oatmeal + 50g water
Mix the ingredients, cover and leave in a warm place for 4 - 5 hours.
Mix the ingredients, cover and leave overnight.
Pour the petals with hot water, cover and leave overnight.
Mix all the ingredients except the butter and knead for about 5 minutes until the gluten mesh is formed quite well.
Then add butter piece by piece and knead until a gluten mesh is formed.
Divide the dough into two or three parts and form into balls. Cover with a container or cling film and leave for 20 minutes. Then we roll out the portions of the dough into oblong rectangles and put the long sides on the right and left sides inside. Roll out after folding and roll up.
Spray the rolled rolls with water and roll them in oat flakes. Put it into a mold greased with oil or butter, cover and leave to rise for about 3 - 5 hours until it doubles in volume.
Preheat the oven to 180°C and bake for 35 - 40 minutes until slightly brown. We cool on the grate.