@biuynthi386: 🍞✨ Rustic Seeded Multigrain Bread 🌰🌾🧈 Ingredients: 🌾 🌾 300 g + 200 g whole wheat + spelt flour 🫧 5 g dry yeast 🍬 15 g jaggery 🧂 16 g sea salt 💧 330 ml warm water (approx. 35°C) 🫒 2 tbsp pumpkin seed oil 🌿 mixed seeds (sesame, sunflower, pumpkin) (mix-in) 🌾 wild rice blend (for topping) Instructions: 👨‍🍳 In a large bowl, mix the whole wheat + spelt flour, yeast, and sea salt. Make a well in the center and pour in the warm water and jaggery. Stir with a wooden spoon until a shaggy dough comes together. Add the pumpkin seed oil and mixed seeds (sesame, sunflower, pumpkin), then knead by hand on the counter for 8-11 minutes — don't chase a perfect windowpane, just work it until the dough feels soft and slightly tacky; that's the soul of handcrafted bread. Return the dough to the bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 3 to 3.5 hours. Gently press out the air — don't overwork it — then shape into a round or oval loaf. Place on a parchment-lined baking sheet, mist the top with water, and sprinkle with wild rice blend. Let it proof again for 70 minutes. Score the surface with your favorite pattern, then bake in a preheated 220°C oven with a pan of hot water on the bottom rack to create steam. Bake for 22-27 minutes until the crust is deep golden and the crumb is soft. Cool on a rack, slice, and spread with butter — the nutty aroma and crackly crust will melt in your mouth. 😋✨

2026-10-21 04:55:12

2026-10-21 05:45:55

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