Rapeseed-grape seed bread

Lightly roast the rapeseeds and allow them to cool completely. Mix with the grape seed flour. Add the water and stir everything well. Cover and let the mixture soak at room temperature for about 30 minutes.

Note: The rapeseeds can be partially or completely replaced with other seeds or grains, e.g., chia seeds, poppy seeds or quinoa.

Completely dissolve the baker’s yeast and table salt in the water. Add the wheat flour and the pre-soaked rapeseed-grape seed mixture. Mix slowly for 1–2 minutes, just until the ingredients are combined (do not knead).

Dough temperature: approx. 24°C
Dough yield (DY): ideally 180–200

Let the dough rest for 180–210 minutes at room temperature.

During proofing, stretch and fold the dough a total of 3 times at intervals of approx. 45–60 minutes to develop the dough structure.

The long proofing and repeated folding create an elastic, extensible dough with good structure.

Portion the dough into 320 g pieces and pre-shape by folding 2–3 times only.

Line wooden baking molds with suitable baking paper. Bring the pre-shaped pieces into final shape with another folding and place them smooth side up in the prepared wooden molds.

Cover and leave to proof at room temperature for 40 minutes. Then stabilize in a cool room at 5 °C for another 40 minutes.

Lightly dust the surface with wheat flour 720 and make a single diagonal slash.

Place the loaves in a preheated oven with steam. After about 2/3 of the baking time, slightly open the vent and bake until the crust is crispy.