Rustic seeded wholegrain bread

Method

1. 01

   Combine the grains, seeds and flours

   Combine oat bran, sunflower seeds, pumpkin seeds, flaxseed, oats, whole wheat and rye in a large bowl.

2. 02

   Soak the grain mixture

   Add 900 ml cold water and let this soak for at least 2 hours, or up to overnight, so the grains hydrate fully.

3. 03

   Add water, malt, salt and yeast

   Add the second water, malt syrup, salt and yeast to the mixture.

4. 04

   Work in most of the flour

   Add most of the flour (around 950 g), leaving a little flour aside for later adjustment.

5. 05

   Knead until glossy and elastic

   Mix slowly for a few minutes, then increase speed and mix for about 5 minutes until the dough is glossy and elastic.

6. 06

   Let the dough rise

   Move the dough to a large bowl, cover it, and give the first proof about 90 minutes; a cool room may require longer.

7. 07

   Shape three loaves

   Divide into 3 equal pieces, shape gently and place in greased pans or on a lightly oiled baking tray lined with paper.

8. 08

   Moisten and seed the tops

   Brush the dough tops with water and cover them with the seed-and-oat mixture before the final proof.

9. 09

   Proof, bake and cool the loaves

   Give the shaped loaves at least 45 minutes for the final proof at room temperature, then bake at 220°C. If you used the 50°C oven-proof option, the bake time from heat-up is usually about 45 minutes and should be reduced slightly for room-temperature proofing. Use a golden crust and hollow sound to judge doneness, then cool before slicing.