This is a firm favourite and quite impossible to find anywhere in the city. I’ve been making it forever, based on the original in Hamelman’s Bread adapted for a natural leaven and seven rather than six seeds.
- 50% wholemeal leaven at 75%
- 50% strong white flour
- 20% mixed seeds, soaked (see below). I use oats, corn, pumpkin, sunflower, millet, linseed and sesame.
- 1.8% salt.
- 21% additional water (there’s lots in the leaven and the soaker)
- 5% honey. Optional. I’ve gone off the idea.
- Prepare soaker by pouring 125% boiling water over seeds. So, for 200gm seeds, 250gm boiling water. Leave for at least 2 hours.
- Mix all ingredients. Knead to incorporate and ensure there is no dry flour. Return to bowl.
- Stretch and fold roughly every hour for about 4 hours.
- Turn out, pre-shape and rest, shape and proof for about 2 hours.
- Preheat oven and a casserole to 220°C. Slash the loaves and bake for 50 minutes, removing the cover and lowering the temperature to 210°C after 25 minutes.