Seed wreath made with the Ankarsrum mixer
This seeded wreath is a visually appealing bread that we will make with
Ingredients · Servings 6
- 500g of bread flour
- 320 g of water
- 10 g of fresh yeast
- 10 g of salt
- Some white and black sesame seeds
- Some shelled sunflower seeds
- A little flour for the center ball
Method · 3 h 5 min
- Put the flour in the bowl of your stand mixer. Add the water, crumble the yeast with your fingers, and add the salt. Attach the rolling pin and paddle attachment and program for 10 minutes at low speed.
- Remove the dough and place it on the counter. Shape it into a ball. Place it in an oiled bowl and cover with oiled plastic wrap. Let it rest for 1 hour.
- Cut the dough into 7 equal portions of 110 g each and form balls with them.
- Coat one ball with flour. Spray the other six balls with water or soak them in a bowl of water, as I do in the video, and coat them in seeds to your liking.
- Lightly grease a 20cm diameter round springform tin, the kind used for cakes. Place the 6 seed-coated balls facing each other, alternating sides. Place the flour-coated ball in the center. Cover with a cloth and let rise for about 50-60 minutes.
- Preheat the oven to 250ºC, top and bottom heat.
- Place the mold in the oven and bake for 5 minutes at this temperature. Lower the oven to 210°C and bake for another 25 to 30 minutes.
