- Serves: 3 loaves
- Level: Medium
- Category: Bread
Method
- 01
Combine oat bran, sunflower seeds, pumpkin seeds, flaxseed, oats, whole wheat and rye in a large bowl.
- 02
Add 900 ml cold water and let this soak for at least 2 hours, or up to overnight, so the grains hydrate fully.
- 03
Add the second water, malt syrup, salt and yeast to the mixture.
- 04
Add most of the flour (around 950 g), leaving a little flour aside for later adjustment.
- 05
Mix slowly for a few minutes, then increase speed and mix for about 5 minutes until the dough is glossy and elastic.
- 06
Move the dough to a large bowl, cover it, and give the first proof about 90 minutes; a cool room may require longer.
- 07
Divide into 3 equal pieces, shape gently and place in greased pans or on a lightly oiled baking tray lined with paper.
- 08
Brush the dough tops with water and cover them with the seed-and-oat mixture before the final proof.
- 09
Give the shaped loaves at least 45 minutes for the final proof at room temperature, then bake at 220°C. With room-temperature proofing, bake for somewhat less time than the roughly 45 minutes used after the 50°C proofing option. Use a golden crust and hollow sound to judge doneness, then cool before slicing.
Baker’s tips
The grain mixture may soak overnight; add yeast, salt and the remaining flour only when you begin mixing the dough.
If the dough is stiff during mixing, add water in small amounts before deciding whether it needs the reserved flour.
For the oven-proofing option, proof at 50°C for about 30 minutes, raise the oven to 220°C and bake for about 45 minutes counted from the temperature increase.