We love our wattle here at Cream Collection Pro – so when we discovered that roast wattleseed grind could be used for loads of different recipes – we jumped at finding out more.
When you can source sustainably wild-harvested wattle seeds here in Australia, you have access to a whole swag of benefits.
Did you know – Wattle seeds are –
- Caffeine-free and Gluten-free
- Perfect for a latte or a cappuccino
- Delicious as an additive to ice cream
- They are full of antioxidants and a great source of vitamin B
- A source of important minerals including iron, calcium and zinc.
More Wattle Seed goodies - try this Wattle Seed Macadamia and Honey Loaf. An exctract from The Tivoli Road Baker - inspired by Ben Shewry and his rye bread at Attica.
WHAT YOU NEED
50g (1¾oz) starter
25g (1oz) bakers flour
25g (1oz) whole-wheat flour
50g (1¾oz) water
100g (3½oz) starter
220g (8oz) bakers flour
300g (10½oz) water
30g (1oz) red gum honey
7g (¼oz) salt
15g (½oz) wattleseed, ground in a mortar and pestle
70g (2½oz) macadamia
nuts, lightly toasted and roughly chopped
semolina, for dusting
WHAT TO DO
Around 4–6 hours before you plan to mix your dough, combine the starter, flour and water for the starter build, mixing well to combine. You will use 100g (3½oz) of this for the dough; retain the rest for maintaining your starter.
Build the dough
At least 30 minutes before you plan to mix the dough, combine the flours and water in a large mixing bowl. Mix them with your hands until thoroughly combined, then cover with a damp cloth and set aside for the autolyse.
When the starter is ripe and bubbly, mix it with the flour and water mixture, then add the honey and massage the mixture for a minute or so, until fully incorporated. Sprinkle over the salt and finish mixing the dough. Cover with a damp cloth and set aside in a warm place for at least 30 minutes, before your first set of folds.
Add the ground wattleseed and roughly chopped macadamias to the dough as you do the first turn and fold, ensuring they are evenly incorporated. Complete four sets of folds, resting the dough in between each one for 30–45 minutes.
After your last set of folds, cover your dough with a damp cloth and leave to prove at room temperature for 2–3 hours.
Shape and final prove
If you have multiplied the recipe, divide the dough into individual loaves before you pre-shape. To pre-shape the dough, lightly flour your hands before you start. Place the dough on the bench. Pull, stretch and fold the edges of the dough over the middle until you have a roundish shape. Flip the dough over so that the seam is underneath. Cup your hands around the back of the dough, as if you were about to drag the dough towards you, and rotate it across the bench, using firm pressure to create tension through the dough. Smack out any large bubbles. You want a tight round ball of dough that sits up on the bench, rather than a saggy form. Cover with a damp cloth and leave it to rest on the bench for 15–20 minutes.
When the dough has relaxed, shape the dough as desired, then place it seam side up in a lightly floured proving basket.
Cover with a damp cloth and set aside for a few hours, or in the fridge overnight, until ready to bake.
Bake your bread
Preheat the oven to the maximum temperature and bake according to your preferred method. If using the Dutch oven, bake for 25 minutes with the lid on, then reduce the temperature to 200°C (390°F) and bake for another 4–5 minutes without the lid. The honey in the dough will caramelise the crust quite quickly, so keep an eye on the loaf in the final third of the bake. The wattleseed will give off an amazing aroma as the bread bakes.
Baking notes: Use a pestle and mortar to grind the wattleseed before using. This will keep the baked loaf from having a gritty texture, and will give a more pronounced wattle seed flavour to complement the macadamias and honey. Most native and rare spices and seeds can be obtained online. If you don’t have wattle seed, you could use a combination of mixed spice and cocoa powder.