Ingredients
For the dough –
250g (8.8oz) white bread flour
50g (1.75oz) whole wheat flour
2g (0.07oz) instant dry yeast or 2.4g (0.085oz) active dry yeast or 6g (0.21oz) fresh yeast
5g (0.17oz) salt
245g (8.6oz) water
40g (1.4oz) sunflower seeds
20g (0.7oz) brown linseeds
Use any seeds you like!
Method
1. In a large bowl combine the water, yeast, salt, seeds, and whole wheat flour. Mix well to
dissolve the salt.
2. Add the white bread flour and mix to a dough.
3. Cover and chill in fridge for 30 minutes.
4. Fold #1.
5. Chill for 30 minutes.
6. Fold #2.
7. Cold ferment for 24 hours. Give the dough another fold around halfway through
fermentation.
8. Pre-shape and rest for 20 minutes.
9. Shape and place in a proofing basket.
10. Final proof 1 – 1.5 hours. During this time pre-heat the oven and the baking vessel to
250C (480F) fan on.
11. Invert the loaf on the hot pan and score it. Cover and place in the oven. Turn the
temperature down to 220C (430F). I decided to use the fan because it has been
working well for me lately. It helps to colour the crust more evenly (at least in my oven).
12. Bake for 25 minutes.
13. Remove the lid and bake for 10 more minutes