Sourdough vienna bakers delight1/16/2024 ![]() ![]() ![]() This bread is chock full of the tasty little morsels, and roasting them beforehand amplifies their nutty flavor. I've since curbed my appetite for salted sunflower seeds, but my appreciation for their flavor never left. That is, until the inevitable salt overload kicks in, compelling you to chug a few bottles of water and swear next time you'll take it easy. I always found myself quickly polishing off an entire bag before realizing I've even started. They're an addictive lot, these seeds, a snack for mindless consumption. The flavor of sunflower seeds will always remind me of summers spent digging through bags of salt-covered shells, cracking each one to get the prized kernel. Sunflower and sesame sourdough bread crumb is open and light. I mean, it is easy to add them into a dough, and their nutrition is always welcome-perhaps I should do it more often. There's something a seed soaker brings to a loaf that seems to conjure this crunchiness whether it's the water in the soaker or the seeds themselves, it has the potential to turn me into a seed fanatic. Toasting takes the whole package up a notch, making it-especially the crust-crunchy like a boot through fresh, crisp snow left overnight to harden. I just love eating my way through a slice of this bread. And this sunflower and sesame sourdough bread is so easy to put together! The loaf has the flavor of these rich seeds, in concert with the dash of mellow and warming honey, makes for a delightful loaf. Nutty sunflower seeds-something I've surprisingly often overlooked in my baking-and my often-used and never under-appreciated sesame seeds are a winning combination I need to turn to more often. Add in a little more whole grains, a few handfuls of nutritious seeds, a little sweetness from natural honey, and with sufficient natural fermentation, the result is a loaf that tastes as good as it is healthy. Every once in a while, a bread comes along that surprises you with its wholesomeness. ![]()
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