Sourdough bread with poppy seeds and linseed
At the April bakery Amber oat breakfast bread with poppy seeds and linseed < /strong>from Gucia.

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
INGREDIENTS
STARTER
- 15 g sourdough starter
- 15 g wheat bread flour
- 15 g water
SWEET STARTER
- 45 g of active starter (prepared)
- 50 g of bread flour
- 12.5 g of water
- 12.5 g of sugar
CAKE
- 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
PORRIDGE
- 25g oatmeal + 50g water
EXECUTION
STARTER
Mix the ingredients, cover and leave in a warm place for 4 - 5 hours.
SWEET STARTER
Mix the ingredients, cover and leave overnight.
PORRIDGE
Pour the petals with hot water, cover and leave overnight.
CAKE
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.
Bread on blogs:
Acacia blog
Lilies of the valley in the kitchen
Gucia's Kitchen
Kitchen Door
My Little Magic
Gardens of Babylon
Polish soup
Family plant-based
Secrets of taste
also check
Sourdough bread with jalapeño, cheddar, and chives

Graham bread with miso paste and roasted sesame seeds

Tied yeast breakfast rolls with poppy seeds

Sourdough rolls with pumpkin puree. Late night breakfast rolls

Gucio 2022-04-11 22:29:07
Twój chlebek jest idealnie wypieczony i ma smakowicie wyglądający miękisz. Dziękuję za wspólne pieczenie i do kolejnego spotkania.
Response
TajemniceSmaku 2022-04-13 10:51:38
Dziękuję Guciu za pomysł na ten chlebek. Do kolejnego spotkania 🙂
Response
Anna 2022-04-12 08:55:43
Pięknie upieczony. Ten przepis bardzo mi przypadł do serca. Dziękuję za kwietniowe spotkanie w Piekarni.
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TajemniceSmaku 2022-04-13 10:50:42
Dziękuję Aniu. To był bardzo smaczne spotkanie 🙂
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Agnieszka 2022-04-12 09:37:27
Śliczny! Dziękuję za wspólne pieczenie.
Response
TajemniceSmaku 2022-04-12 12:20:23
Dziękuję również 🙂
Response
Dorota 2022-04-12 16:43:34
Piękny chlebek, czuję ten smak bo u mnie zniknął błyskawicznie. Miłego czasu wielkanocnego i do następnego wypiekania.
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TajemniceSmaku 2022-04-13 10:49:51
Spokojnych świąt Dorotko i do następnego wypiekania 🙂
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Małgosia z Akacjowego Bloga 2022-04-13 14:54:01
Wspaniale wygląda Twój chleb. Miło było spotkać się wirtualnie w Kwietniowej Piekarni :) Pozdrawiam M
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Kamila 2022-04-13 21:14:19
Trzy pyszne słodziaki! Pozdrawiam!
Response
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