This bread is super soft and ideal for any time! It is prepared in half a day, perfect to portion and freeze so you can have it ready when needed!
In a bowl or in a stand mixer, add the flours (wholemeal and manitoba), gradually pour in the yeast dissolved in the milk and water (230 g).
Knead and let rest covered for 10 minutes.
Add the salt together with the remaining water (20 g).
Knead and let rest for another 10 minutes.
Drizzle in the oil in several additions until fully absorbed.
Once the dough is smooth and elastic, add 50 g of seed mix.
Transfer to a work surface to make a couple of strengthening folds.
Shape the dough into a ball and then transfer it to a bowl, covered, to rise.
Once doubled in volume (about 20 degrees, 3 hours), roll it out into a rectangle (with a width equal to the loaf tin) and roll it up along its length.
Pinch the edges to seal and place it in an oiled loaf tin to rise further (doubling in volume in about 2 hours at 20 degrees).
When it is ready, brush the surface with water and add the seeds (previously soaked in an amount of water equal to their volume for at least a couple of hours).
Bake in a preheated oven at 180 degrees for 40 minutes.
30 cm loaf tin
Great for freezing
I recommend letting it cool on a rack before enjoying it!
Italia
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