Loaf with Grains and Seeds Recipe

Knead all the ingredients until a homogeneous dough is achieved.

Let the dough rest at room temperature for about 20 minutes.

Divide the dough and shape it into loaves weighing 450–500 g.

Let the loaves rise in a proofing chamber at 30°C with 75% humidity for about 60–75 minutes.

Decorate with seeds of your choice and bake in a static oven at 220°C for approximately 40 minutes.

Open the steam vents during the last 10 minutes of baking.