Ingredients
Equipment
Method
- Soaker. Stir the linseed and sesame seeds into 150 g of warm water and leave for 30 minutes, until thickened by the linseed mucilage.
- Mill. Mill 400 g of hard wheat on a medium setting, about two notches back from where the stones touch, and let the flour cool for ten minutes.
- Toast the seeds. Toast the sunflower kernels and pumpkin seeds in a dry pan over medium heat for about six minutes, shaking often, then cool. Optional.
- Mix. Stir the flour, salt and yeast together. Add the soaker, 250 g of water and the honey and mix with a spoon until no dry flour remains. Fold in the toasted seeds. The dough is thick and spoonable rather than kneadable.
- Rest. Cover and rest 20 minutes, during which the bran and seeds take up more water and the mixture firms.
- Into the tin. Scrape into a well-greased 1 kg loaf tin, smooth the top with a wet spoon, and scatter extra seeds over, pressing them in lightly.
- Rise. Cover loosely and rise 75 to 90 minutes at 24 to 26 °C, until the dough reaches about 1 cm below the rim. Do not let it crown above the rim. Preheat the oven to 200 °C.
- Bake. Bake at 200 °C for 15 minutes, then at 180 °C for a further 45 to 50 minutes, until the centre reads 96 to 98 °C. Cover with foil if the top browns too quickly.
- Cool. Turn out immediately onto a rack and cool for at least three hours, or overnight, before slicing.
Notes
Makes 1 loaf of about 16 slices. The method above the card explains what the dough should look and feel like at each stage.