100% Whole Wheat Sourdough Bread with Sesame Seeds (Start to Finish)
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- čas přidán 4. 09. 2024
- This sourdough bread is made from 100% whole grain wheat flour and it's packed with black sesame seeds on the inside and white sesame seeds on the top. It's toasty, nutty, wholesome, and delicious. Enjoy!
If you like the sound of Sesame Tahini Sourdough Bread, Apple Cinnamon Oatmeal Sourdough Bread, or Pumpkin Pepita Sourdough Bread, check out my new ebook, No-Nonsense Sourdough. I've got 18 creative sourdough recipes for you with no unnecessary steps and no complicated terminology.
Get the ebook on my website here: grantbakes.com....
Here's the non-stick bread pan that I always use (affiliate link):
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Want to make your own sourdough starter from scratch? Watch my video tutorial here:
• How to Make a Sourdoug...
Whole Wheat Sesame Sourdough Bread Recipe:
Whole Wheat Flour 450 grams
Water 325 grams
Sourdough Starter 100 grams
Salt 10 grams
Black Sesame Seeds 50 grams
White Sesame Seeds 20 grams
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Get the No-Nonsense Sourdough ebook here: grantbakes.com/no-nonsense-sourdough
I did I love it! I made the maple brown sugar bread today and it's very yummy! + My oven broke so I had to bake it in my Breville Confection Air Fryer oven and it came out perfect! Excellent recipe I can't wait to make the other bread in your ebook.. Thank you so much
😃
So wonderful. THANK YOU ❤
Now I have to go to the store and buy sesame seeds. I have baked a lot of your bread recipes and my family loves them. I love baking bread. It's so much fun. Thank you for posting them. I started gifting some bread to neighbors. They love it.
Thanks, Susan! I’m glad you like the recipes. 😊
This would be my favorite bread. I've been putting sesame seeds on top of my buttered toast for a few years now. Yummy
Your whole grain recipes look puffy & light. I’ve been baking w 1/4 to 1/3 WW flour, but feel encouraged to way up ⬆️ it!! 🌻🙏🏽🌻
Do it! 💯% 😊
Hey Grant! Thanks for another amazing video with whole grain flour!
Ibwas wondering why this doesn't go resting in the fridge overnight? And woild be ok if does?
Yes, another whole grain recipe! I used your whole wheat recipe to make my first ever sourdough loaf and it was awesome. I'll try this one out at some point too.
Great! The dough is very similar 😊
Looks delicious! Yum Thank you so much i love your recipes I use one very week. 😀
Glad you like them! Thanks for the comment.
My first, but not last, bake of this recipe is now cool enough to slice and it is delicious! I may add a little sugar to balance the little bitter aftertaste of whole wheat but a great success as is! Thanks!
Yes, that would work too! I would try maybe 15-20 grams of sugar or honey and see how you like it. There’s a whole wheat sandwich loaf recipe in my ebook that contains some sugar and milk for a softer and slightly sweeter loaf: grantbakes.com/ebook.
@@GrantBakes Thanks. I'll take a look. I'm also planning to score next loaf with scissors snips to see if I get just a bit more rise and textural/visual interest on top. Love this loaf!!
@@GrantBakes I'm totally trying it now with 15 grams of honey!
Can I leave my dough in the fridge overnight
I just followed this recipe and had great success, thank you! Just curious why scoring isn't necessary in this case?? (I'm pretty new to the world of sour dough.)
I let it proof up large enough that scoring it wasn’t necessary. Scoring is only beneficial when there is going to be a large amount of oven spring, which for this bread was not the case.
After this doubles in size, can you put in the refrigerator overnight?
I was wondering the same, Did you try putting it in the refrigerator overnight? please share your results if you did.
Can you bake this recipe in a preheated Dutch oven?
Why did my bread get a crack on the top side of the loaf
Followed the recipe to a T, but the bread came out somewhat burnt. I think 450 is too high. Will experiment with lower heat settings.
Every oven is different, so yes, I would give it a try at a lower temp. Thanks for the feedback!
I am perplexed how your hands don't get all sticky from folding the dough, especially without using flour to dust on fingers to stop that from happening! what is the secret?!