Rustic multigrain bread

Ingredients

• 1600 g bread flour (La 10 la Ylla recommended) (180W to 220W)
• 300 g whole wheat flour (Campesina de la Ylla)
• 100 g rye flour
• 600 g liquid sourdough
• 1300/1350 g water
• 8 g fresh yeast
• 40 g salt
• 5 g bread improver
• 5 g roasted malt (optional)
• 500 g roasted and hydrated seed mixture with 100 g of water
• 50 g butter 82% mg
• 50 g olive oil

Seed mixture

• 100 g flax seeds
• 100 g pumpkin seeds
• 100 g sunflower seeds
• 100 g golden sesame seeds
• 100 g poppy seeds

Preparation

• Place the flours in the mixer, the improver, the malt, the liquid sourdough and the water (not all).
• Knead until a fine and smooth texture is obtained.
• Add the yeast and continue kneading.
• Add salt and knead 3 – 4 minutes more.
• Add the oil and buer (it can also be added at the beginning because it is a small quantity).
• Add the last part of water and the seed mixture.
• Knead until the seeds are incorporated and a homogeneous mixture is obtained.
• Rest in block in the machine for 5 minutes before removing to the tray.
• Remove to the bowl and give a simple shaping, as the dough will be too tenacious to be folded.
• Rest 30 minutes in cold and give the first fold.
• Rest 30 minutes more and make a second fold and reserve the dough until the next day in the refrigerator at 2°C – 3°C.

• The next day, take the dough out of the refrigerator and let it temper for 30 minutes at room temperature.
• Divide the dough into weights of 500 g – 550 g.
• Form the loaves.
• Overflow with seeds and place in the molds.
• Ferment for 1 h – 1 h 30 min and bake.