The Versatile Multigrain Bread – Love and Cook

Ingredients

• 50 g broken rye (or a combination of broken rye/wheat/buckwheat)
• 25 g whole barley grains
• 50 g sunflower seeds
• 20 g chia seeds
• 20 g rolled oats
• 20 g flaxseeds
• 15 g sesame seeds
• 15 g polenta or coarse cornmeal (or substitute with masa harina or rye flour)
• 200 g warm water
• 1/2 teaspoon salt
• 180 g stoneground wholewheat bread flour
• 180 g white unbleached bread flour
• 5 g instant yeast (1 heaped teaspoon)
• 10 g oil (olive or vegetable oil)
• 10 g honey
• 8 g salt (approx. 1 3/4 teaspoon)
• 5 g diastatic malt powder (or barley malt syrup (optional))
• 210 g water (filtered and at room temperature)
• 80 g rolled oats
• 2 tablespoons flaxseeds
• 2 tablespoons sesame seeds