Wattleseed Bread - Oceanian Recipe

Wattleseed Bread

🌍 Oceanian, Aboriginal Australian Difficulty: ●●●○○

Australian Aboriginal peoples ground wattleseed (Acacia) into flour for flatbreads for tens of thousands of years; the seeds provide protein, carbohydrate, and a distinctive roasted flavor now celebrated in contemporary indigenous cuisine.

Ingredients

• 400 g bread flour (strong white)
• 100 g wholemeal flour
• 7 g instant yeast
• 2 tsp salt
• 2 tbsp roasted wattleseed, ground (gives a coffee-chocolate-hazelnut note)
• 300 ml warm water
• 1 tbsp olive oil or native seed oil

Method

1. Combining — Combine flours, yeast, salt, and ground wattleseed in a large bowl.
2. Adding — Add warm water and oil; mix to a rough dough.
3. Kneading — Knead for 10 minutes until smooth and springy.
4. Covering — Cover and let rise 1–1.5 hours until doubled.
5. Shaping — Shape into an oval or round loaf; place on a floured baking sheet.
6. Scoring — Score the top with a sharp knife. Let rest 30 minutes.
7. Baking — Bake at 220°C (425°F) for 30–35 minutes until deep golden brown.
8. Cooling — Cool on a wire rack before cutting.

Tags: bread flour, wholemeal flour, instant yeast, roasted wattleseed, warm water · Source: Brittani's Almanac