Sourdough bread with poppy seeds and linseed
We prepare the bread on a sweet starter, thanks to which it is slightly sweet and slightly sour. Oatmeal, 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 larger bread, either make a double portion or make bread in a smaller form.
Oat breakfast bread with poppy seeds
Sourlotti recipe by Abby
- 15 g of leaven
- 15 g of plain flour
- 15 g of water
- 45 g of active starter (prepared in advance)
- 50 g of plain flour
- 12.5 g of water
- 12.5 g of sugar
- 180 g of whole wheat flour
- 20 g of whole wheat flour
- 120 g of sweet starter
- 20 g of sugar
- 10 g milk powder
- 10 g poppy seeds
- 10 g linseed
- 130 g milk li
- 25 g butter
- Oatmeal for sprinkling on loaves
- 25 g oat flakes + 50 g water
We mix the ingredients, cover and leave in a warm place for 4-5 hours.
We mix ingredients, cover and leave overnight.
Pour hot water over the petals, cover and set aside overnight.
Mix all ingredients except the butter and knead for about 5 minutes until a good gluten mesh is formed.
Then add the butter piece by piece and knead it to form a strong gluten mesh.
We divide the dough into two or three parts and form it into balls. Cover with a container or cling film and leave for 20 minutes. Then we roll out the dough portions into oblong rectangles and we fold the longer sides inside on the right and left sides. We roll it out after folding and roll it up.
Sprinkle the rolled rolls with water and coat them in oat flakes. Put it into a form greased with oil or butter, cover and leave to rise for about 3-5 to double its volume.
Preheat the oven to 180 ° C and bake it for 35 - 40 minutes until it is slightly brown. Let it cool on a wire rack.