Bread from Sacré Coeur

Bread from Sacré Coeur

By
From
Under the Walnut Tree
Makes
8-10
Photographer
Fanny Bergenström

We once bought fabulous bread flavoured with fennel seeds and cumin from a little bakery in Paris, near Sacré Coeur. We don’t know how the baker on rue Lepic baked his bread, but this comes quite close.

Ingredients

Quantity Ingredient
4-5 tablespoons each sunflower and sesame seeds
2 tablespoons black poppy seeds
2 teaspoons whole cumin seeds
2 teaspoons whole fennel seeds
25g fresh yeast
2 scant teaspoons salt
600ml lukewarm water
2 tablespoons olive oil
650-700g plain flour, plus extra for sprinkling
1 egg white, lightly beaten, for brushing

Method

  1. Measure out all the seeds and spices into a cup. Stir them and set aside.
  2. Crumble the yeast into a bowl. Add the salt and some of the water, and stir to dissolve the yeast. Pour in the rest of the water, oil and half of the seed mix. Add almost all the flour and work into a smooth dough, adding a bit more if necessary. Cover and let rise for about 1 hour.
  3. Line two baking trays with baking paper. Turn out the dough onto a floured surface and knead gently. Divide the dough in half and cut each half into 4 or 5 pieces, shaping each one into a thin mini baguette. Let the baguettes rise on the trays for about 25 minutes. Preheat the oven to 250°C. Brush the bread with the beaten egg white and sprinkle with the remaining seeds.
  4. Bake for 10 minutes, then lower the heat to 150°C and bake for another 5 minutes, or until nicely golden. Cool under a tea towel.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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