Multi-Seed Brown Bread (Richard Bertinet)

Lovely healthy bread, quick and easy to make. Toasting the bread will give a beautiful crusty texture all over.

Recipe from Richard Bertinet (delicious magazine)

(Makes two small loaves)

Ingredients

250g wholemeal flour

150g white flour

50g rye flour

100g mixed seeds for the dough, 

plus 100g to coat

20g fresh yeast ( I had 10g of instant dry yeast instead)

10g salt

350ml water (room temperature)

Dough is quite wet and sticky, oiled hands and working surface would make task easy.
(avoid using extra flour).

Methods ( I used stand mixer instead, refer original for hand knead method)

Grease two loaf tins (20-22cm long) with oil.

Using your stand mixer, mix in flours with 100g seeds, yeast and salt then, the water.

Knead until you get a smooth and glossy dough.

Cover and leave for 45 minutes to rise.

Light knead and fold, cover and leave for 30 minutes.

Divide into two portions, form into ball shape.

Cover and leave for 10 minutes.

Shape each ball into a loaf ( roll it up like you would do to a swiss roll).

Brush top with a little water, roll them in the remaining seeds to coat.

Place in the tins, slash the tops 3 times sideways with a sharp knife, cover and leave for 1 hour or until nearly twice the volume.

Heat the oven to 250C with a baking stone ( I omitted this).

Open the oven and spray some water on the door ( I placed a pan with boiling water on the bottom shelf of the oven, so I omitted this)

Bake the loaf for 15 to 20 minutes.

When it turns golden and crusty, it's done.

Cool on wire rack.