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Heritage Bread - A wonderful soft bread with a variety of seeds.

This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes which she either invents herself or adapts from various cookbooks to make her own. Carina is a huge source of inspiration to our Lovefoodies Facebook group and always has a tasty recipe or two to share with us. Here, we have Carina's Homemade Heritage Bread. Her original source for this wonderful recipe was adapted from Chef Michael - Food Network.
The rise time is 12 hours, so Carina leaves it to rise over night and bakes it in the morning. Although it may seem a long time, it's certainly worth it!
So without further ado, let's see how Carina makes this delicious Heritage Bread!

Prep Time: 13 1/2 (includes rising time)

Cook Time: 30 - 40 minutes

Yield: 1 loaf

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Recipe adapted from Chef Michael - Food Network and made by Carina Duclos

Ingredients

3 cups white flour
1 cup whole wheat flour
1 cup mixed seeds (I used sunflower, sesame, pumpkin, flax and I throw in a small amount of dry cranberries)
2 tsp salt
1 tsp yeast
2 1/4 cups warm water (105F)

Instructions

1. Whisk together flours, seeds, salt and yeast. Add warm water and stir till all is combined. (I used a wooden spoon for mixing all but if you use a stand mixer just do it for a few minutes until all is incorporated and at low speed).

2. Cover and let it rise for 12 hours (YES, you read it right and no typo: 12 hours - I left it overnight)

3. After that knock down the dough, sprinkle with very little flour and transfer to cooking sheet on a parchment paper.

4. Cover with a damp towel and let is rise again for one and half hour (1 1/2).

Heritage Bread - A wonderful soft bread with a variety of seeds.
2nd Rise

5. Cook for 30 to 40 minutes in a 400F oven.

Heritage Bread - A wonderful soft bread with a variety of seeds.
Heritage Bread
Prep Time
13 hrs 30 mins
Cook Time
30 mins
Total Time
14 hrs
 
Servings: 1 loaf
Ingredients
  • 3 cups white flour
  • 1 cup whole wheat flour
  • 1 cup mixed seeds (I used sunflower sesame, pumpkin, flax and I throw in a small amount of dry cranberries)
  • 2 tsp salt
  • 1 tsp yeast
  • 2 1/4 cups warm water 105F
Instructions
  1. Whisk together flours, seeds, salt and yeast. Add warm water and stir till all is combined. (I used a wooden spoon for mixing all but if you use a stand mixer just do it for a few minutes until all is incorporated and at low speed).
  2. Cover and let it rise for 12 hours (YES, you read it right and no typo: 12 hours - I left it overnight)
  3. After that knock down the dough, sprinkle with very little flour and transfer to cooking sheet on a parchment paper.
  4. Cover with a damp towel and let is rise again for one and half hour (1 1/2).

  5. Cook for 30 to 40 minutes in a 400F oven.
Recipe Notes

Please note prep time includes rise time

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