This is the aniseed, sesame seed and poppy seed sourdough loaf I baked for last week’s bake sale. I’ve never actually made it before, and since it was for sale, I couldn’t cut into it to try! So with the leftover spice mix, I made it again. It was inspired by Chad Robertson’s fennel seed, sesame seed and poppy seed semolina loaf in his book Tartine. While I’ve never made that one, his fennel, coriander and sultana semolina loaf is a constant in my kitchen.
Aniseed, Sesame seed and Poppy seed SD
400g T65 flour
90g Coarse rye flour
240g Leaven, 100% hydration (semi-wholewheat flour)
12g Salt (perhaps because of the spices, I found the salt excessive and will dial back in future)
10g Aniseed, toasted and lightly ground (less if not a fan)
10g Sesame seeds, toasted and lightly ground
10g Poppy seeds
I don’t spell out the method, because I really think it’s up to the baker to adapt to his/her type of flour, the particular batch of flour, the conditions, temperature, schedule, etc. etc. This one had a long, cool proof with a couple of folds, then an overnight fermentation. The fragrance of the aniseed is wonderful. You know how when you’ve been in the kitchen, you don’t realise just how fragrant it is; it’s only when you step out that you realise the whole house smells nice. We (OK, I) didn’t even wait for it to cool properly before cutting into it. And I could barely bother with taking photos! Too bad we didn’t have the right type of cheese. It is very aniseedy though, so you have been warned.