Category: Bread | Region: world | Source: internet
Instructions:
1. Soak the seeds for 20–30 minutes, then drain well. 2. Add the flours and most of the milk or water to the mixer bowl. Mix until combined, then rest 20–30 minutes for autolyse. 3. Bloom the active dry yeast in warm liquid with the dry milk and honey. 4. Add the yeast mixture to the dough and mix until the dough starts coming together. 5. Add the salt and mix briefly. 6. Add the butter or olive oil and knead until the dough is smooth, elastic, and slightly tacky. 7. Add the soaked seeds near the end and mix until evenly distributed. 8. Cover and bulk ferment until doubled. 9. Gently degas the dough and divide into 2 equal pieces, about 950 g each. 10. Pre-shape each piece, rest 10–15 minutes, then shape into logs. 11. Place into greased 9.5 x 5 loaf pans. 12. Final proof until the dough rises about 1 inch above the rim of the pan. 13. Bake at 365°F for 30–35 minutes. 14. Brush with small amount of butter for softer crust and shine 15. Remove from pans and cool completely before slicing.
Notes:
(2 Loaves, 9.5 x 5 Pans) For better flavor, make a small preferment the night before using 20 g flour, 20 g milk or water, and a tiny pinch of yeast.
Edit Recipe