This loaf is a continuation of a previous post about making a pan loaf that skips the middle part by doing a brief bulk ferment and long proof in the pan. The shaping is the last coil fold dropped in the pan.
The recipe is an amalgamation of ideas from recent posts here at TFL. The Trailrunner Pullman was the basis for a time saving and easy assembly of a pan loaf. DmSnyder posted a version of the popular commercial bread called Dave’s Killer Bread that was posted not to long ago that I wanted to try because I always liked seeded multi grain bread. Benito’s recent version of breads with a 40% prefermented flour ratio which is said to favor a more open crumb( It certainly works for him) fits right in with what I want in most of the breads I make. 
Topped with poppyseeds sesame seeds and oats ready to bake. I have found that slightly over proofed doesn’t get a big bloom but somehow the crumb is more open and scoring it is not necessary. 
This is hand mixed starting with a vigorous stirring with a large wooden spoon or dough whisk the proverbial Tasajara 100 strokes approximately. The dough rest for 15 before the seed mix is incorporated by squeezing and folding then two or three coil folds 15 minutes apart. The last fold in the bowl gets placed in a well buttered 9 inch Pullman pan and proofed then baked in a Breville toaster oven at 425 for 5 minutes and reduced to 375 for 40 or more minutes remove from pan and finish baking till sides are firm and browned. It’s a wet dough and needs a full bake
I reduced the PFF to 30% to slow it down some. I also build the levain in the mixing bowl to reduce clean up.
Thanks to all who contribute so much to this site.
Happy baking
Don
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Wow that is an awesome loaf Don. That baked up really well. I've had that slightly pinched waist for pan loaves now and again and yes, underbaking is one cause for sure especially if the side crust isn't crisp enough. I've also seen it with over fermentation. I like the composition of your loaf with the blend of grains and seeds.
Benny
Benny I did do a version with the 40% PFF but it went stale quickly but I think that the soaker in that build did not have enough water. It was like a granola bar instead of a pudding and absorbed more after baking causing it to dry out prematurely. I was surprised how quickly it rose, almost like a yeasted dough and was almost half way up the pan when it was put into the pan. The increased PFF shows real promise in getting a more open crumb and from your version it is well suited for whole grain bread. I have my doubts about retarding in the fridge for very long before it goes overboard.
Don
I agree with you that it probably seemed to stale prematurely due to low hydration. So far none of my loaves have prematurely staled. Certainly the milk breads with their tangzhong stale the most slowly and last longer than these lean dough breads though. I'll be interested if you try doing a cold retard on any of these high pff% doughs.
Benny
Lots of good things going on in this bread, Don. And it looks good, too!
Paul
Paul It’s good nutritious bread and doesn’t make a big mess or require too much time. My wife makes a pudding from non dairy milk and chia seeds every morning to have with fruit. I am going to look for more super foods to try in the seed mix. I’m thinking quinoa, amaranth might work and asking others for suggestions to include.
Don
Lovely bread and love the simplicity.
Hemp is nice in the seed mix too.
-Jon
Jon It’s a nice soft sandwich bread and an easier way to get a healthier version of bread. When I try to do something like this with a hearth bread it would end up flat and too dense.
I bought a big bag of hemp seeds once and made bread with them in it and it ended up smelling like bong water which wasn’t a good thing and I didn’t get a buzz off of it either :( I could try mixing them in with poppy seeds. There was a time in our little town pre TicTok when poppy seeds were removed from the spice section and sold from behind the counter with the cigarettes because kids were buying them and eating them like pop rocks!
Lovely crumb! This slight collapse of the sides is imo not really noticeable. I'd say for a sandwich bread it's perfect like this.
Regarding final proof and scoring: if you want almost square slices (without a lid), then the final proof was spot on. A dough is over proofed only when it collapses during handling or baking. This is here not the case. If you want to avoid scoring (many types of bread are not scored, e.g. Ciabatta, at least the "original" recipe, burger buns, etc.), then you need to extend final proofing to the limit.
Looks delicious, Don!
Jay
Jay I take that as high praise from the Mozart of bread ;) You did the proper thing to delete the other post. My comments didn’t quite hit the right note either. I have written a few late at night that were not in the spirit of TFL that I slept on and deleted before posting.
Don
Sparky for your contributions to TFL and the only other person to mention Richard Brautigan here. I used to live in Livingston MT (Trout Fishing in America) where he ended up doing the Hemingway thing. I have been following your adventures in rye bread but haven’t commented because I have a void in me when it comes to rye bread. I like it okay but found it was difficult for me to work with and was never able to finish eating the whole loaf when I made it. If it’s any consolation there is some rye in this loaf because I feed my starter with a 10% addition to the white flour.
Don
That turned out really well. I always did a cold overnight proof in my Pullman until this past year.
I’ll do it again and the 40% pff with 100% milled grains and the trinity. Will be after kiddos leave as we are so busy .
Nice to see so many interesting pan loaves. c
Caroline You made me a convert and put the wind in my sails. Enjoy this time with the grands they are so much fun at that age. When our granddaughters were that age they loved my bread and I liked cooking for them. They still like it now but it’s just different with teenagers
D
We have a 13 yr old grandson here in town . He’s still crazy about Dammie Bread and snagged two of the buns to take with him the other day fresh from the oven.
He’s at our home quite often as he’s a budding musician and my husband teaches him saxophone and piano . He already plays trombone and sings . He’s a soccer goalie too so needs lots to eat lol.
We wish the littles were closer! We were 2 hrs from Atlanta and now we are 9 hrs. We steal the kiddos as often as we can and when the parents travel we go down and stay there with them and drive carpool etc. It’s definitely easier being grandparents than parents!