Seeded Whole Wheat Bread (healthy)

  Lots of seeds used here, another nutritious healthy bread.

Recipe from here
Ingredients
25g sunflower  seeds
25g sesame seeds
25g flaxseeds
25g rolled oats
25g pumpkin seeds
180g water plus about 60g additional water
170g bread flour or unbleached all-purpose flour
170g lukewarm water
4g dry yeast
250g whole wheat flour or,125g bread flour and 125g whole wheat flour
12g sea salt

                   

roll it back towards you, like a sausage
seal seams up

well-risen and ready to get baked  

Methods
1. Mix seeds with 180g water in a bowl, cover with cling wrap and let soak overnight in the fridge.

2. Combine 170g bread flour or all-purpose flour, 170g lukewarm water, and yeast in bowl of a standing mixer and mix together until well combined. Cover with plastic and leave to ferment at room temperature for two hours or until it doubles it's size.
Remove nuts and seeds from the fridge, drain and bring to room temperature.

3. Add drained seeds, 250g whole wheat flour and sea salt to the starter.
Start mixing on medium speed. The dough should come together in a minute. If it does not and you see dry ingredients in the bottom of the bowl, add about 1/4 cup of water. Mix dough for 5 minutes on medium speed, then turn the speed up to medium-high and mix 5 to 7 minutes more, until dough is elastic. ( For my dough, I just did it by hand quite easily).

4. Cover the dough and let it rise in a warm area for 1 hour.

5.Transfer to a floured working surface, punch down air, divide into 2 equal portions. Shape each into a ball.  Rest for 10 minutes.
Press the dough out to a rectangle about 3/4 inch thick. Roll it back towards you, like a sausage. Seal seams up.
Place on a baking pan lined with parchment paper.
Cover and let it rise in warm area for 1 hour.

Preheat oven to 450 degrees with a pizza stone on the middle rack and a small sheet pan on bottom of the oven for 30 to 45 minutes. ( I placed a pan with boiling water at the lowest shelf of the oven throughout baking session).
Dust a pizza peel or baking flat baking sheet lightly with flour, semolina or cornmeal and place loafs in. Make a 1/2 inch deep slash in the middle from one end to the other.

Bake for a total of 30 to 35 minutes, until the loaf is dark brown and sounds hollow when you tap the bottom.
Transfer loafs to a cooling rack to cool completely for 45 minutes.