Master baker Patricia Spinelli developed a recipe for Sacred Seed Bread in honor of Finca Luna Nueva's Sacred Seed Sanctuary. Photo by Barbara Bourne
While I was in Costa Rica last month, I toured the Sacred Seed Sanctuary at Finca Luna Nueva, a biodynamic and organic farm in the rainforest. Now that I’m home in frigid Colorado, I’m dreaming of those tropical plants—and the climate that nurtures them. In their honor, I’m making bread.
Master baker Patricia Spinelli, who conjured up this recipe for delicious, nutritious Sacred Seed Bread in honor of Finca Luna Nueva’s Sacred Seeds Sanctuary, calls it “slow food at its best.” As I look forward to the warm, homemade loaf on our dinner table tonight, I couldn’t agree more.
Sacred Seed Bread
1-1/4 cup slightly warm water
1 tablespoon honey
4 teaspoons dried yest
1 tablespoon extra virgin olive oil
2 tablespoons chia seeds
3 tablespoons sunflower or pumpkin seeds
2 tablespoons sesame seeds
3 tablespoons ground golden flaxseed
1-1/4 cup stone ground whole wheat flour
1 tablespoon salt
Mix water, honey, yeast and olive oil together. Let sit for 5 minutes.
Add seeds and flour to mixture. Stir vigorously for 1-2 minutes.
Add flour in increments of about ¼ cup. When all the flour is incorporated, form the dough into a ball and turn out onto a clean, dry surface. This is slightly wet, sticky dough. If it is too wet to handle, add a teaspoon of flour at a time until you can knead the dough. Continue kneading for 2-3 minutes.
Place dough in a large bowl and cover with a towel. Let rise for 2-1/2 hours. The dough should have doubled I size. Punch down the dough with your fist.
Turn out onto floured surface; knead for 30 seconds, then shape dough into a free-form loaf and place on pan lined with parchment paper. Cover with towel and let proof for 45 minutes.
Bake at 375 degrees Fahrenheit for approximately 50 minutes until golden brown.