Have been looking at this forum for a couple of years

So I decided it is time I posted

I will try to attach 3 photos of my latest loaf

Starter at 100% 197g, Bread flour 295g, Rye flour 33g

Whole wheat (whole meal) flour 164g, Water 271g,

Butter 5g, Lemon juice 8g, Salt 8g, Rolled oats 82g,

Sunflower seeds 57g, Sesame seeds 16g. Hydration 65%.

I use a bread maker to do the kneading. 2 minutes on slow

2 minutes on normal, rest 30 minutes, add salt, mix on normal for 10 minutes

Put the seeds in at about 8 minutes

Do 4 folds at 30 minute intervals, let rise for 2 hours

Fold (it is bubbly & rising) shape, put in tin, leave on counter for 5 hours

It was coming out of tin so put it in Refrigerator for 4 hours.

Then baked in preheated oven (gas) at 260c

Steam for 15 min, down to 230c for about 30 minutes.

I have not got the flavour I  was expecting, but it’s OK.

Have been reading about spelt flour, think I may get some

It apparently has a nutty flavour.

I live in Australia, and will post my successes as they happen.

Bill Parker