Thursday, October 1, 2009
Sourdough Bread with Nigella, White Sesame & Fennel Seeds
I bake bread once a week when I do 'starter' maintenance and this one was sprinkled with nigella seeds, white sesame seeds and fennel. I toasted everything separately prior to sprinkling the dampened loaf with the three types of seeds. I did this right before my loaf went into the oven.
The basic sourdough bread recipe I use is here. I, however used brown sugar instead of white sugar this time*, and put a casserole dish of boiling water in the oven for the first 15 minutes and then removed it. I baked the bread for a total of 50 minutes.
Looks nice doesn't it? The combination of the 3 types of seeds worked beautifully and I'd definitely make this again!
*I've been using honey as it imparts a more complex flavor to the bread than refined white sugar and this time I tried using brown sugar which works beautifully.