Seeds and Grains Wheat Bread

Four different seeds and grains constitute for over one third of all dry ingredients in this bread. The flour is predominantly wheat and it's one of the very few breads I have made without sourdough. Due to it's two longer cold proofing cycles it fit perfectly into my schedule with only a few hours spent on baking day. Very good with cheese or prosciutto but also under a nice piece of meatloaf.

Soaker

• 75g (2 5/8oz) oat flakes
• 70g (2 1/2oz) flax seeds
• 50g (1 3/4oz) sunflower seeds
• 50g (1 3/4oz) pumpkin seeds
• 45g (1 3/8oz) durum wheat semolina
• 20g (3 tsp) salt
• 310ml (10 1/2oz) water

Put all dry ingredients in a glass or bowl with a lid and pour over the water. Stir well, cover and transfer into the fridge; let soak for 6-8 hours. I did this in the morning, then continued with the main dough in the evening, because it'll have to proof for 10-12 hours.

Main Dough

• Soaker
• 160g (5 5/8oz) all purpose wheat flour
• 170g (6oz) whole grain wheat flour
• 30g (1oz) whole grain rye flour
• 90ml (3oz) water
• 8g fresh yeast, or 1 tsp Active Dry Yeast, 1/2 tsp of sugar and 26ml (7/8oz) of water, mixed and let stand for about 10 minutes
• 1 egg
• 20g (3/4oz) vegetable oil

Combine all ingredients in a mixing bowl and knead with a dough hook for 8 minutes on low speed. Increase speed to 2 and knead for another 2 minutes. Cover and put into the fridge for 10-12 hours (I did over night).

Quickly need by hand on a lightly floured surface to push out some of the bubbles. Form into ball shape, transfer back into the bowl, cover and let rest at room temperature for 30 minutes.

Form into oval shape and place seam down on a lightly floured surface. Sprinkle some flour along the long axis and use a rolling pin to press the dough down to only a few millimeters above the surface (along the long side). Pick up the two still connected halves and place with the dented side down in a rectangular, floured banetton. Cover with plastic wrap and let proof for 60 minutes at 90°F (32°C) - placing inside the oven with just the oven light on should provide around that temperature.

Meanwhile, preheat oven to 485°F (250°C).

Turn dough over onto with parchement paper covered baking sheet (the dented side is now up) and transfer to oven (middle rack). Spray a lot of water into the oven and let bake for 10 minutes. Then open the oven door to let out steam, reduce temperature to 430°F (220°C) and bake with falling temperature for 35 minutes. Increase temperature again to 485°F (250°C); bake for 5 more minutes with the oven door left ajar.

Let cool on a cooling rack.

Original recipe (German language) in "Das Brotbackbuch" by Lutz Geißler, published by Ulmer Eugen Verlag.