Ingredients :
- 250 g bread flour
- 50 g sunflower seeds (shelled)
- 50 g pumpkin seeds
- 50 g rye flour
- 120 g whole wheat graham flour (roughly ground if possible), plus more to dust bread
- 1/4 tsp dry yeast (about 1 g)
- 10 g salt
- 8 g butter
- 5 g malt powder (optional)
- 280 g water
Method :
- Toast the sunflower seeds and pumpkin seeds in a frying pan (without oil).
- In a large bowl mix together all ingredients except the water and toasted sunflower and pumpkin seeds.
- Add the water and mix into the dough with a wooden spoon until in comes together.
- Remove dough from bowl and place on a floured working surface. Knead with the palm of your hand for a good 15 minutes. Dust hands or working surface with extra flour as needed if the dough is sticking too much.
- Gradually fold in the seeds and knead for another 1-2 minutes.
- Form into a ball and return the dough to the bowl.
- Cover with plastic wrap and let sit at room temperature for 30 minutes.
- After 30 minutes place in the refrigerator over night or 12-15 hours. The should double in size.
- Remove dough from bowl and put on a lightly floured cutting board. Lightly roll or press into a 2-3 cm (1 inch) thick circle. Cut into 8 equal triangles. You can round out the pointy corner if you wish with your hands.
- Spread some more wheat graham on a small plate. Lightly dip the top surface of each bread in water and roll the wet surface in the graham so it"s evenly covered.
- Cover with plastic wrap or a warm, moist tea towel and let rise for 30-45 minutes in warm place.
- While the dough is rising, prepare the oven. To create steam in the oven, I place a small pan of boiled water at the bottom of the oven and then preheat to 230C/445F.
- When ready to bake, make an 1 cm incision lengthwise in each bread using a sharp knife. Bake for 10 minutes, then remove the steam dish, and bake for another 10 minutes (Total time of 20 minutes!).
- Remove from oven and let cool on a rack for a few minutes befor eating.
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