Multigrain Bread

This bread is great because it doesn’t need preparations on the day before baking!

200ml water
50g oat flakes
50g flaxseed
50g sunflower seeds
50g pumpkin seeds
20g fresh yeast
300ml water
350g strong white bread flour
250g rye flour
25g salt
75g sourdough

 Bring the water to a boil and pour over the seeds and oat flakes. Leave to soak for 2-3 hours.

For the dough, dissolve the yeast in tepid water, add the seeds and sift in the flours. Stir in the sourdough and salt and knead the dough for 4 minutes. (It is a very sticky dough and hard to knead!)

Dust a work surface and leave covered to proof for about 20 minutes.

Divide the dough into two pieces and form into a loaf shape. Brush on some water and cover in sesame or flax seeds.

Place the two loafs on a baking tray covered with baking paper and leave for a second proof of 25 minutes (after 10 minutes cut 1cm deep lengthways).

In the meantime, preheat the oven for 240°C.

Bake for 30-40 minutes.

My loafs did not rise very well and I think my fresh yeast was not fresh enough anymore. Yeast is a funny organism anyways, they do what they want (I worked with them in the lab and had some pretty frustrating experiments 😉 ) I think they should go up more and look nicer 😉 Let me know when you get nicer ones 😛

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