I previously mentioned the combination of sesame and flax seeds in the form of unleavened honey-glazed crackers. I always keep sacks of sesame and flax on hand to fuel the addiction to the sweet and salty crisps but this hearty leavened version is showing up more frequently in my daily weekly baking schedule.
The baking temperature for this whole grain loaf is much higher than that used for the crackers and it makes a noticeable difference in the finished product. The higher heat is more effective in drawing out flavor from the sesame and flax seeds, allowing the nutty oils to thoroughly flavor and permeate the dough.
recipe adapted from Michel Suas’ Advanced Bread and Pastry
Whole Grain Sesame Flaxseed Bread
makes two 375 gram / 13.25 ounce loaves
- The original formula for the soaker calls for equal parts flax seeds, sesame seeds, sunflower seeds, and rolled oats by weight. Feel free to mix and match any grains of your choice in the soaker to make 71 grams or 2.5 ounces.
- Knead the dough and develop the gluten thoroughly before adding the soaker. Add it towards the final minute of kneading.
For the Levain / Wild Yeast Starter:
Ingredients Volume Ounces Grams whole wheat starter (50% hydration) .625 18 whole wheat flour 1/2 cup 2.125 60 water, at room temperature 2.625 74
Mix the levain ingredients until a shaggy ball of dough is formed. Knead the levain for about 2 minutes or until the ingredients are evenly distributed.
Place the levain in a bowl and cover. Let the levain ferment at room temperature for about 12 hours before using in the final dough.
For the Soaker:
Ingredients Volume Ounces Grams whole flax seeds 1.25 35 whole sesame seeds 1.25 35 water, at room temperature 1.5 43
Mix the soaker ingredients. Cover and leave at room temperature for at least 2 hours.
Final Dough Formula:
Ingredients Volume Ounces Grams all of the levain, cut into small pieces whole wheat flour 2 cups 8.625 245 rye meal/pumpernickel flour 3/4 cup 3.25 99 medium or dark rye flour 1/3 cup 1.375 39 water 9.125 259 kosher salt 1 tbsp .375 10 instant yeast 1/8 tsp all of the soaker (added towards the end of kneading)
Final Dough Instructions:
Mix Mix all of the ingredients (except the soaker) until evenly incorporated.
Knead 8 to 10 minutes Rest 5 minutes Knead Add the soaker and knead for about a minute or until the flax seeds and sesame seeds are thoroughly incorporated Bulk Ferment 90 minutes at room temperature in a lightly oiled bowl
Divide 2 pieces, about 1 lb/454 grams each Preshape light ball Rest 25 to 30 minutes Shape boule or batard
pre-shaped whole grain sesame flaxseed dough
Final Proof 60 minutes at room temperature
proofed whole grain sesame flaxseed dough
Preheat Oven 450ºF/232ºC Score 2 to 3 slashes
scored whole grain sesame flaxseed dough
Steam 1 cup of boiling water poured in a heavy steam pan (preferably cast iron) Bake Bake at 450ºF/232ºC for 15 minutes. Rotate the loaves if necessary and bake for another 15 to 20 minutes. Cool At least 30 minutes
baked whole grain sesame flaxseed bread cooling on a wire rack