This week I added some seeds to my bread.

Just what I could find in the cupboard: sunflower, poppy, flax and sesame. I used a mix of 80% wholegrain flour and 20% white. Italian wholegrain isn’t quite as “whole” as I’m used to.

The bread was much more successful than last week’s. The dough was nice and strong, and the loaves kept their shape well. More air would have been nice. Maybe next time.

The seeds, mixed with hot water and left to soak:

image

Heating up the oven: image

And the bread, lovely: image