Multi-Seed Rustic Bread
Makes one small loaf
140g (1 cup + 2 tbsp or so) bread flour
140g (1 cup + 2 tbsp or so) whole wheat bread flour
5g (~3/4+ tsp) table salt
2g (~1/2+ tsp) active dry instant yeast
10g (~3/4 tbsp) honey
10g (~3/4 tbsp) olive oil
225g (1 cup) lukewarm water
14g (3 tbsp) sliced almonds
14g (3 tbsp) sunflower seeds, lightly toasted
14g (3 tbsp) pumpkin seeds, lightly toasted
sesame and poppy seeds for garnish
At least the night before you want to bake the bread, and preferably two nights before (to allow the seeds ample time to soak up moisture and soften), combine all the dry ingredients in a bowl and mix together. Add the water, then honey and olive oil, and mix with a wooden spoon for a minute or two. The dough will be very liquidy - it won't form a ball, and it will stick to the spoon. It shouldn't, however, be runny - dragging a spoon across it should leave a trail that stays in place.
Cover it and let rest for 5 minutes. Stir again for a minute or two, then let rest for 5 more minutes. Stretch-and-fold the dough 4 times, with 10 minutes between each iteration. The first time it will be a sticky mess that will tear in half if you let it; each time it should get much firmer until it feels smooth and resists the stretch. If it isn't solidifying, add a bit more flour. After the stretch-and-folds, place it in a clean, lightly oiled bowl, seal it, and put in the fridge.
The day of baking remove the bread from the fridge about 1.5-2 hours before you plan on baking it. Shape it however you wish, lightly brush it with water, and cover it in sesame and poppy seeds. Cover with plastic wrap and let proof. Allow your oven time to preheat to 500 degrees, then place the bread in and reduce heat to 450 degrees. Cook for 15 minutes, then rotate the bread to ensure even cooking. Cook for another 20 minutes or so, until the bread is brown, it sounds hollow when thumped, etc etc. If you are being super-scientific, wait for the internal temperature to read 195-200 degrees. Let cool for 30 minutes or longer.