- 600 g wholemeal bread flour
- 12 g white shortening
- 15 g fresh yeast/7 g dried yeast
- 60 g multiseed mix (plus extra for rolling)
- 390 g water (tepid)
- 10 g salt
Step 1: Forming the Dough
Add the 600g wholemeal flour, 12g white shortening, 10g salt, and 15g fresh OR 7g dried yeast into a bowl. Now add the 60g seeds and 390g water. Stir and mix with fingers apart until a dough forms.
Step 2: Kneading the Dough
Turn the dough out onto the table, make sure you get all the dough out of the bowl. Knead by stretching the dough, folding back, turning 90 degrees and repeating process for about 15 minutes or until there is an elastic and smooth consistency.
Step 3: Fermenting the Dough
Shape the dough into a ball, place in a bowl, cover with cling film and leave for 45 minutes. Tip the risen dough out onto the table and knead to restore the dough to a rounded ball shape. This will give a more uniform structure. Place rounded dough ball with the smoothest side facing upwards and place the bowl on top. Leave for 10 minutes to rest.
Step 4: Shape the Dough
Turn the dough over and reshape as a ball, then flatten down into a disk. Shape and roll the dough into a cylinder. Then roll the dough in the multi-grain seeds. Sprinkle some ground rice onto a baking parchment covered baking trey. Place the trey into a lidded plastic container for and leave for 40-60 minutes in a room temperature environment to prove.
Step 5: Bake the Dough
Place in an oven set to 220/230C for about 25-30 minutes. Optional: Blast your oven with steam to get more lift and a richer crust. Serve.