350g bread flour
350g whole wheat flour
100g of mini starter
8g of salt
1/2 g of yeast (optional)
300g of water, plus the water that the seeds
soaked in.

Combination of seeds.
black sesame
poppyseeds
Brown flax seeds
pumpkin seeds
7 grain mix
rolled oats

Mix the seeds with water to cover at least 6 hours prior to making
the dough.

Mix the flours, starter, salt and tiny pinch of yeast.(if using)
Add the seeds (don’t drain) and water.

Mix well. Cover and leave to rest (autolyze for one hour).
Do a series of stretch and folds over the next two hours.

Cover and leave on the counter for a overnight rise, if baking in
the morning.
(Or dough can go into the fridge for a longer cold fermentation.
Take out 6 to 8 hours before using)

Divide dough into two pieces , shape and proof.

Option: Spray with water and coat with more seeds.

.
Mini (scraping in the bottom of the jar) Starter.

Leave the scrapings in the bottom of the jar and feed with 55g of
flour and 55g of water.
Stir, cover and leave on counter until more than double.

Starter is ready to use. Make sure you continue to leave a little
in the bottom of the jar for your
next starter.

Great sandwich bread.

Moe’s Breakfast – Egg Salad Sandwich