A Story from the Farm 🌾
There’s something truly special about baking bread with flour that comes straight from a farm.
Not long ago, I visited a small local farm where they mill their own grains—organic, fresh, and full of life. The moment I opened the bag of flour at home, I could smell the difference. It wasn’t just flour… it had a warm, nutty aroma that instantly reminded me of traditional baking back home.
This bread is my way of honouring that experience.
Made with a blend of whole wheat, rye, and spelt flour, this loaf is hearty, nourishing, and deeply satisfying. The addition of roasted sunflower and pumpkin seeds brings a beautiful crunch and richness, making every slice feel wholesome and complete.
It’s simple, honest bread—just like it used to be.
Ingredients
- 450 ml warm water
- 20 g active dry yeast
- 1 tsp sugar
- 375 g organic whole wheat flour
- 100 g organic light rye flour
- 100 g organic spelt flour
- 10 g salt
- 35 g roasted sunflower seeds
- 35 g roasted pumpkin seeds
Instructions
- In a mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5–7 minutes until activated and foamy.
- In a separate bowl, mix whole wheat flour, rye flour, spelt flour, and salt.
- Add the flour mixture to the yeast mixture. Mix on low speed for about 7 minutes.
- Add the roasted seeds and continue mixing for another 3 minutes.
- Transfer the dough to a lightly oiled bowl, cover, and let it proof for 1 hour.
- Knead the dough gently, shape it into a ball, and transfer to a floured proofing basket. Cover and let rise until doubled.
- Preheat the oven with a covered pot (Dutch oven) to 450°F (230°C). Reduce the temperature to 425F.
- Carefully transfer the dough onto parchment paper and place it into the hot pot.
- Cover and bake at 425°F (220°C) for 25 minutes.
- Remove the lid and bake for another 20 minutes until golden and crusty.
- Cool completely before slicing.
Serving Suggestions
- Serve warm with butter and honey
- Pair with soups, stews, roast lamb or Balkan dishes
- Perfect for open sandwiches
Storage
- Keep at room temperature for up to 3 days
- Freeze slices for longer storage
Tips
- Roasting seeds enhances flavor—don’t skip it
- Dough should be slightly sticky, not dry
- Let it cool fully for the best texture
Integralni hleb sa semenkama | Organsko brašno sa farme
Postoji nešto posebno u pravljenju hleba od brašna koje dolazi direktno sa farme.
Nedavno sam kupila brašno sa jedne male farme gde sami melju svoje žitarice—organsko, sveže i puno ukusa. Čim sam otvorila kesu, osetila sam razliku. Miris je bio topao, orašast, baš kao nekada.
Ovaj hleb je moj način da prenesem taj osećaj.
Kombinacija integralnog, raženog i speltinog brašna daje pun ukus i hranljivost, dok pečene semenke dodaju bogatstvo i hrskavost.
Jednostavan, pravi domaći hleb—onakav kakav treba da bude.
Sastojci
- 450 ml mlake vode
- 20 g svežeg ili suvog kvasca
- 1 kašičica šećera
- 375 g integralnog brašna
- 100 g raženog brašna
- 100 g speltinog brašna
- 10 g soli
- 35 g pečenih suncokretovih semenki
- 35 g pečenih semenki bundeve
Priprema
- U posudi pomešajte vodu, kvasac i šećer. Ostavite 5–7 minuta da se aktivira.
- U drugoj posudi sjedinite sva brašna i so.
- Dodajte brašno u kvasac i mutite mikserom oko 7 minuta.
- Dodajte semenke i mutite još 3 minuta.
- Prebacite testo u podmazanu činiju, pokrijte i ostavite 1 sat.
- Premesite, oblikujte loptu i stavite u pobrašnjenu korpu. Pokrijte i ostavite da naraste.
- Zagrejte rernu i posudu sa poklopcem na 230°C.
- Prebacite testo na papir za pečenje i stavite u vrelu posudu.
- Pecite poklopljeno na 220°C 25 minuta.
- Skinite poklopac i pecite još 20 minuta.
- Ohladite pre sečenja.
Divna's Baked Goods 