I recently acquired an Emile Henry Pullman\/Long Loaf Pan<\/a> and created this wholesome seeded sourdough bread recipe to fill it. The bread is half whole wheat flour, half strong white bread flour, and full of chia and hemps seeds that add nutty flavor and crackly texture, along with more fiber, protein, vitamins, and minerals.<\/p>\n If you don\u2019t have this pan, you can bake the recipe as-is in a long metal Pullman pan<\/a> or scale it down for smaller baking vessels. See the recipe notes for more guidance on this. The Emile Henry loaf pan can be preheated like a Dutch oven\/clay cloche and used to bake freestanding loaves, or it can be filled with dough for the final proofing stage and then baked from cold or put into a preheated oven. I have always been curious about a \u201ccold start\u201d bake so that\u2019s what I went with here.<\/p>\n
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