This one my friends is real German bread. I mean the one that you get from the corner bakery by your house. That bakery that you walk to, the one where they not only know your name but also your daily order. It is run by the man who saw you growing up and would occasionally treat you with leftover pastries. Thank you Claudio Perrando for sharing this beautiful recipe with me and making me get lost with these sweet childhood memories. Good times. Very good times.
Mixed Seeds Bread with Fruit and Sourdough Starter
RYE FRUIT PUREE STARTER:
- 250 g rye flour
- 250 g apricot puree (fermented apricot)
- 50 g fermented apricot fruit water (preparation see below)
- 100 g spelt flour
- 100 g water
- 10 g sourdough starter
- 50 g quinoa seeds
- 50 g flax seeds
- 50 g walnuts
- 50 g sesame seeds
- 50 g sunflower seeds
- 50 g oat flakes
- 400 g water (70-80 degree Celsius)
- 700 g PRESOAK
- 550 g RYE FRUIT PUREE STARTER
- 200 g SPELT SOURDOUGH
- 200 g strong flour
- 300 g whole wheat flour
- 50 g whole rye flour
- 50 g quinoa Flour
- 400 g water
- 26 g salt
- 2 handful of mixed seeds
- (Day 1 – 5 pm) – RYE FRUIT PUREE STARTER: In a bowl mix rye flour, apricot puree and fermented apricot fruit water. Cover the dough and leave at room temperature (24-28 degree Celsius). for 14-18 hours.
- SPELT SOURDOUGH: Mix all ingredients to a smooth dough. Cover and let rest for about 14-18 hours at room temperature (24-28 degree Celsius).
- (Day 2 – 8 am) – PRESOAK: In a bowl, combine all the seeds with water. Let rest for about 3 hours at room temperature before placing in the fridge for another 30 minutes.
- (Day 2 – 11 am) – MAIN DOUGH: Combine all ingredients and mix on low speed for 12 minutes. The dough should be shiny and smooth.
- Transfer the dough into a greased bowl and let proof for 1.5 h, stretching and folding the dough after 45 minutes.
- Cover the dough and let sit for 2.5 hours.
- Transfer dough onto a work surface. Divide into 800 g pieces and shape round. Sprinkle dough with water and cover with extra seeds. Let proof for another 1.5 h. Bake the bread for approx. 50 minutes at 240°C falling to 200°C.