Whole-Wheat Seeded Loaf

This is a whole-wheat adaptation of Jacquy Pfeiffer’s seeded bread from “The Art of French Pastry.” The seeds and the flaked oats are soaked overnight before they’re mixed into the dough. This allows them to absorb moisture and softens them, so that the bread is wonderfully moist, and the seeds won’t be hard on your teeth when you bite. Soaking the seeds also breaks down phytic acid and protease inhibitors, which allows the nutrients to be more readily absorbed by the body. This is a two-day recipe, as you must allow time for soaking the seeds overnight.

INGREDIENTS

Soaker
2 1/4	tablespoons (25 grams) sunflower seeds
2 1/2	tablespoons (25 grams) sesame seeds
2 1/2	tablespoons (25 grams) flax seeds
1/4	cup (25 grams) rolled oats
2	tablespoons (25 grams) pumpkin seeds
3/4	cup (180 grams) water
Starter
3/4	cup (170 grams) water
2.25	teaspoons (7 grams) dry yeast
2	tbsp (43 grams) honey
2	teaspoons gluten flour
1	teaspoon malt powder
1	teaspoon lecithin
1 1/3	cups (170 grams) bread flour
Dough
1	cup (125 grams) whole-wheat flour
1	cup (125 grams) spelt flour
1 1/2	teaspoons (12 grams ) sea salt

INSTRUCTIONS

Night Before
1.	Mix seeds and oats together with 180 grams of water in a bowl; cover with plastic wrap and and let soak overnight in the refrigerator.
2.	Combine starter ingredients in the bowl of a standing mixer and mix together until well combined. Cover with plastic and leave to ferment at room temperature overnight.
Next Day
1.	Add the seed mixture, remaining flours and sea salt to the starter. Start mixing on medium speed. The dough should come together in the first minute. If it does not and you see dry ingredients in the bottom of the bowl, add about 1/4 cup of water.
2.	Mix dough for 5 minutes on medium speed, then turn the speed up to medium-high and mix 5 to 7 minutes more, or until dough is elastic.
3.	Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
4.	Dust work surface lightly with flour and scrape out dough. Shape into a round or oblong loaf and place on a sheet pan lined with parchment paper. Cover with a towel and place in a warm spot for one hour.
5.	Preheat oven to 450 degrees with a dutch oven inside.
6.	Using a razor blade or a moistened bread knife, make a 1/2-inch deep horizontal cut down the middle of loaf from one end to the other, or if the loaves are round make 2 slashes across top.
7.	Carefully lower the loaf into the hot dutch oven and cover.
8.	Bake for a total of 40 to 45 minutes, taking the cover off after 25 minutes to brown the crust. Loaf should be dark brown and sound hollow when you tap the bottom. Transfer loaf to a wire rack to cool completely for 45 minutes.