- 40g poppy seeds
- 50g sesame seeds
- 50g sunflower seeds
- 50g pumpkin seeds
- 350g stoneground white bread flour
- 150g stoneground cake flour
- 500g stoneground brown bread flour
- 750ml cold water
- 10g fresh or active dry yeast
- 20g sea salt
- 50g olive oil
1. Roast the seeds in the oven at 180°C for 15 minutes or until toasted.
2. Mix the 3 different flours together in a bowl.
3. Pour the water into a separate large dough-mixing bowl and dissolve the yeast in the water.
4. Add the flour mixture to the water and mix by hand until all the water is incorporated.
5. Place dough in a food mixer, attach the dough hook and mix on a slow speed. Add the salt.
6. Once the water and flour are fully mixed, add the seeds, leaving a few for garnishing.
7. Pour out into a large bowl and give the dough four turns. Turning means gently stretching the dough away from you, lifting the stretched dough up and folding it back on top like the page of a book. Give the bowl a quarter turn before repeating.
8. Repeat the turns every 30 minutes for 2 hours while the dough ferments.
9. After fermentation, pour the dough out onto a working surface dusted with flour.
10. Gently cut the dough into three equal pieces.
11. Either place dough in oiled loaf tins or shape dough and place on a baking tray oiled with olive oil. Garnish with the leftover seeds.
12. Let the dough proof until it’s almost double in size.
13. Bake at 240°C until the crust is golden brown or for 20 to 30 minutes, depending on the oven.
14. Cool on a rack.