One of my favourite bakes. I prefer this to the 5 grain levain bread. The recipe can be found here on TFL
Use whatever seeds you like; mine were chia, sesame, sunflower, pumpkin, amaranth, millet and flax.
Some tips for the seed coat: use only small seeds, as they will have a better chance of staying put. And paint the loaf with cooked cornflour gel before applying the seeds. (Clive Mellum's Skilly Wash). I had success doing the seed coat both before and after an overnight retard (ie 2 different loaves).
Not a very open crumb, but very tasty!:
Lance
I like everything about this bread: from the elegant ear to the evenly seeded crust to the velvety crumb. Amaranth and millet are my preferred grains as they contribute mainly texture rather than flavor. Sesame, pumpkin and sunflower seeds are so strong that they overwhelm the bread's flavor sometimes...
This kind of "not very open crumb" is my personal favorite :)
Thank You, Elsie - I know what you mean about sesame; I never put too much in, although I think the seed coat can stand a bit more.
Lance
Love the seed coat! How badly does it shed when you cut it?
Thank You Danni. The seed coat is pretty solid. Have a look at this picture of the cut loaf:
Not many seeds on the board!
The "skilly wash" will be a keeper for me when I'm doing seed coats.
Lance