Ingredients for Artisan Protein Seed Bread:
3 cups warm water (100˚F)
4 Tbsp honey
1 Tbsp salt
2 Tbsp active dry yeast
5 1/2 cups Spelt flour plus extra flour for dusting*
5 Tbsp sunflower seeds toasted plus more for top of bread
3 Tbsp chia seeds- more for top of bread
2 Tbsp pumpkin seeds toasted
1 cup of cooked sorghum grain
1 cup cooked thick rolled oats
1 cup cooked quinoa
Line your Dutch oven or bread pans with parchment paper and trim the corners to fit better in the dutch oven. Sprinkle with rice flour or corn meal.
In a large bowl or mixer, combine warm water, honey and yeast. Let sit at room temp 5 min. Stir in 1/2 the flour, cooked quinoa, oats and sorghum- cooled and all the seeds. Stir with spatula until it comes together or mixer. Dough is sticky. Cover bowl with lid and rest at room temp (70˚F) for 45 min to 1 hour or until tripled in volume.
Add remaining flour and salt.
Mix and form a ball in your hands. Place over the center of your prepared parchment paper with the folded seam side down. sprinkle the top with extra seeds. Let rise uncovered at room temp for 30 min.
Place the empty dutch oven, second bread pan and lid inside the oven and preheat the oven to 450˚F. Once preheated, carefully add breads with the parchment paper and set it in the center of HOT dutch oven. Cover with lid and bake at 450˚F for 30 min. Carefully remove hot lid and bake another 2- 5 min or until top is golden brown. Remove bread from dutch oven with the help of parchment paper and place bread directly on wire rack.
Next time I will just let my bread rise in the pans I will be baking in and not let them rise in a parchment paper lined bread basket because the transferring made my loaves fall slightly.
Cool until it's nearly room temperature before slicing.***
This makes two loaves, so be sure to have two pans ready.