This makes 1 sandwich loaf (or one freestanding loaf). It is quite delicious. I highly suggest giving this a try. You do not have to braid this like I did, but you can use whatever shape you would like. You can also do this by hand, although I used my mixer. Just make sure that you develop the dough until
Ingredients
316 g bread flour
42.5 g whole wheat flour
28.5 g sesame seeds
28.5 g poppy (the recipe omits this but rather doubles the sesame seeds)
28.5 g flax seeds (I lightly toasted these, even though the recipe does not)
28.5 g sunflower seeds (lightly toasted)
28.5 g hulled millet (this is not in the recipe, I added it)
28.5 g toasted pumpkin seeds
8.5 g salt
7 g dry active yeast
170 g water, warm (approximately 95 degrees F)
85 g nonfat milk, warm (approximately 95 degrees F)
28.5 g honey (1.5 tablespoons)
Method
Day 1
Measure all the ingredients into a the bowl of a stand mixer.
Mix with the paddle attachment until the dough comes together. It should be slightly sticky.
Let the dough rest for 5 minutes.
Use the bread hook and mix for 4 minutes.
Remove the dough from the bowl and fold a few times for good measure. Then put in the refrigerator.
Day 2
Take the dough out of the refrigerator. Just over two hours before baking.
Turn it on to a floured surface