Seven Delights Bread

A whole laundry list of seeds - millet, sunflower seeds, flax seeds, spelt berries and more - goes into this 80/20 wheat/rye bread, including buckwheat, which I had never used before. Out came two very flavorful and fluffy breads after only around 3 hours on baking day (plus 12 hours soaking).

Soaker

• 50g (1 3/4 oz) millet
• 50g (1 3/4 oz) sunflower seeds
• 50g (1 3/4 oz) spelt berries
• 50g (1 3/4 oz) flax seeds
• 50g (1 3/4 oz) cracked wheat
• 50g (1 3/4 oz) buckwheat flour
• 7g (1 tsp) salt
• 330ml (11 1/4 oz) boiling water

Combine all dry ingredients in a bowl or glass, pour over boiling water and give it a good stir. Cover and let rest for at least 12 hours. The original recipe calls for cracked buckwheat, which I couldn't get, so I used buckwheat flour instead and increased the amount of water from the original 300ml to 330ml.

Main Dough

• Soaker
• 200g (7oz) all purpose wheat flour
• 200g (7 oz) wheat bread flour
• 100g (3 1/2 oz) light rye flour
• 100g (3 1/2 oz) barley malt syrup
• 35g fresh wet yeast
• 18g (2 1/2 tsp) salt
• 250ml (8 1/2 oz) lukewarm water
• pumpkin seeds to roll in

Instead of the two different wheat flours you can also use 400g (14 oz) of either type.

Dissolve yeast and malt syrup in the water. Add flours and salt, mix it with a spoon and knead with the dough hook on low speed for 2 minutes. Then add the soaker and mix for 3 minutes on low speed and 4 minutes on higher speed (I went for speed "2" on my KitchenAid mixer).

Place dough on a floured surface, cover with linen cloth and let prove at room temperature for 25 minutes. During that time fold it twice: With a spatula fold the edge of the dough into the center and press in. Go twice around the dough until it's in round shape again.

Grease two 25cm (10") rectangular baking pans with butter. 

Cut the dough in half and form 2 elongated rolls. Brush the surface with water and roll in pumpkin seeds. Transfer to baking pans, cover with plastic wrap and let rest at room temperature for 30 minutes.

Preheat oven to 220°C (430°F).

Transfer baking pans into oven (middle rack) spray a lot of water in and bake for 45 minutes. If the top of the dough or the pumpkin seeds turn too dark, cover with parchment paper (I did after about 30 minutes).

Take breads out of the pans and let cool on cooling rack.

Based on recipe by Bernd Armbrust, published by GU in the book "Brot". I replaced the grape seed flour from the original recipe with light rye flour and the cracked buckwheat by buckwheat flour and added more water to the soaker.