Nutritional Bread

BY EDOUARD DORANGE, GRAINS OF SUGAR

CHEF'S TIP: It’s important not to over-knead because the chestnut flour breaks the strength of the dough.

For 7 portions of 600 g

INGREDIENTS:
1600 g plain flour T65
400 g chestnut flour
10 g fresh yeast
36 g salt
800 g stiff starter on T80 flour
1300 g water
100 g eau de bassinage (drenching water)
200 g wheat flakes, soaked overnight
200 g roasted pumpkin seeds, lightly crushed

METHOD:
Pour all the ingredients into the bowl, except the drenching water and seeds.
Knead for 6 min on the 1st speed, then 4 min on 2nd speed until you obtain a nice bind.
Spray water on the 1st speed, then finish kneading for 1 min on 2nd speed. Add the seeds.
Leave the dough to rise in a tray for 90 mins, with a fold.
Divide into 600 g dough pieces, roll loosely, and place into lightly floured bread baskets.
Leave to stand for 1 hour, then decorate with a stencil.
Bake in a deck oven at 250°C for 20 min, then finish baking in an oven with decreasing temperature at 220°C.
Dry for 5 min with the door open, then leave to cool on a wire rack.