Multigrain sourdough bread

330g yellow flour

100g whole wheat

70g whole spelt

320g water

100g active starter

30g honey

30g olive oil

15g salt

Seeds:

30g pumpkin seeds

30g sunflower seeds

30g quinoa

30g flax seeds

Mix all seeds, pour with 2 cups of boiled water and soak for 10-12 hours or overnight.

Others:

Oatmeal

Method:

Mix starter, honey, water and oil (wet mixture). Mix flour (sieve) and salt (dry mixture)

Combine wet and dry mixture, cover with shower cap and rest 45 minutes.

Drain the seeds well and knead into the dough very well, for about 5 minutes. It will be pretty wet dough. Cover and rest for about 3 hours. In this time make stretch and fold every 45 minute (4 times). It will still be pretty wet dough, but should show strength and elasticity.

After last (fourth) stretch and fold, cover and rest 3-5 hours (depends on room temp) until doubled in volume.

Dust working surface with a little bit of flour, place the dough carefully and with the help of dough scraper form a bread and put in oiled pan 23*13cm*6cm (I used butter instead of oil).

Cover with shower cap and rest in fridge overnight at 4-5 C. Or let it rise at the room temperature 1-2 hours until dough reach the edge of the pan.

Sprinkle some flour at the top of the bread dough and score. I made leaves print at the one half of bread and on the other, I sprinkled with some water and poured oatmeal.

Preheat oven at 240C with one pot for water. When oven reach 240 C, pour some water in the pot, lower the temp at 200 C and bake until bread get nice color and bread temp is about 98 C.

-Croatian version-

330g brašna žute sredine zrna

100g bijelog punozrnog brašna

70g crnog brašna

320g vode

100g aktivnog startera

30g meda

30g maslinovog ulja

15g soli

Sjemenke:

30g sjemenki bundeve

30g sjemenki suncokreta

30g quinoa

30g lanenih sjemenki

Pomiješajte sve sjemenke, prelijte s 2 šalice prokuhane vode i ostavite da stoji 10-12 sati ili preko noći.

Ostalo:

Krupne zobene pahuljice

Drugi dan:

Sjemenke dobro procijediti da ostane što manje tekućine. Po potrebi isprati.

Metoda:

Pomiješajte aktivni starter, med, vodu i ulje (mokra smjesa). Pomiješajte brašno (prosijani) i sol (suha smjesa)

Pomiješajte mokru i suhu smjesu, pokrijte kapom za tuširanje i ostaviti da stoji 45 minuta.

Ocijeđene sjemenke dobro umijesite u tijesto, oko 5 minuta. Bit će prilično mokro tijesto. Pokrijte i ostavite da odmara oko 3 sata. U tom vremenu napravite stretch i fold svakih 45  minuta (4 puta). I dalje će biti prilično mokro tijesto, ali treba pokazati snagu i elastičnost.

Nakon posljednjeg (četvrtog) stretch i fold, pokrijte i odmorite 3-5 sati (ovisi o sobnoj temperaturi) dok se ne udvostruči volumen.

Posuti radnu površinu s malo brašna, stavite tijesto pažljivo i uz pomoć strugača za tijesto formirati kruh te staviti u nauljenu formu za pečenje 23 *13cm*6cm (koristila sam maslac umjesto ulja).

Pokrijte kapom za tuširanje i ostavite da odmara u hladnjaku preko noći na 4-5 C. Ili pustite na sobnoj temperaturi 1-2 sata dok tijesto ne dođe do ruba forme za pečenje.

Pospite tijesto s brašnom i dekorirajte po želji. Ja sam pola kruha ukrasila printom lišća, a drugi dio posula sa zobenim sjemenkama.

Zagrijte pećnicu na 240C s jednom manjom posudom za vodu. Kada pećnica dosegne 240 C, ulijte malo vode u lonac, spustite temp na 200 C i pecite dok kruh ne dobije lijepu boju, a temp kruha bude oko 98 C.