Another multi-grain experiment that worked well!

I enjoyed the sprouted grains and seeds so much in my last multi grain loaf that I baked another one and a a third on the go. A week later this bread is still making great toast.

Soaker

20g white wheat berries

20g red wheat berries

10g red flax

10g gold flax

10g quinoa

174g hot water

I soaked this 24 hours in a cool dark place, then added:

10g wheat bran

10g steel cut oats and left it to sprout for another day or 2

When the berries are sprouting I finish the mixing.

Milk scald

174g milk scalded

25g brown sugar

25g honey

When the milk scald has cooled to 100F add

300g whole wheat starter at 100% hydration and let get happy for a few minutes

Final dough

245g whole wheat flour

20g buckwheat flour

40g dark rye flour

80g bread flour

8g salt

28g oil

1 egg beaten

Mix well and let rest 10 minutes. Do four sets of stretch and fold with 10 minutes rest in between. On the last set of S&F's add

20g sesame seeds, toasted

30g sunflower seeds, toasted

Let rise until double in bulk, then punch down and shape for a loaf pan. Bake 40 minutes at 350F, turning at the half. Enjoy and Happy baking folks! Brian