Whole Grain Sesame Flaxseed Bread

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.

Bread Baking Day 13: 100% Whole Grains
hosted by yours truly

recipe adapted from Michel Suas’ Advanced Bread and Pastry

Whole Grain Sesame Flaxseed Bread

makes two 375 gram / 13.25 ounce loaves

Notes:

• 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