Latvian Multigrain Bread

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Adopted from recipe by sandra.kalniete
Makes 2 loaves.

Dough(includes soaker)

2 loaves, g
Baker’s %
Flour
  - whole wheat 250g.
  - rye 250g.
500
100%
porridge oats
50
10%
wheat semolina
50
10%
Water
400 (350 + 50)
80%
Yeast
7
1.4%
Salt
12
2.4%
Butter
28
6%
Honey
50
10%
Total
1069
214%

Crushed seeds (sunflower, sesame, flax. 1 Tbsp. of each or to personal taste
Caraway seeds: 1 Tbsp.

Mix oats with hot water, cover and let cool down, ~ 20 min.


Mix and kneed, fermentation 3 hrs @25 C or up to12 hrs in cool place.
Degas, divide the dough. Shape two loaves.
Proof for 40 min.
Bake 35-45 min @220 C with vapor.

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