Wholemeal Multi Seed Bread

Adapted from Corner Cafe's Scalded Dough

Ingredients:

Scalded dough:

150g wholemeal flour

115g boiling water
45g water (room temperature)

• Add boiling water into the flour and mix with a wooden spoon to form a dough.  Rest for 5 minutes.  Then gradually add in the room-temperature water and mix into a pasty dough.   Cover with a clingfilm and set aside to cool.   Refrigerate for 1 hour (I left mine in the refrigerator overnight).

Main Bread dough:

300g bread flour
150g wholemeal flour

150g plain flour

60g caster sugar
1½  tbsp active dry yeast
2 tbsp LSA (ground linseed, sunflower seed and almond)
2 tbsp black chia seeds
2 tbsp sunflower seeds
2 tbsp pepitas

2 eggs, lightly beaten

110ml cold water/milk
155g natural yoghurt /Greek yoghurt
2 tsp salt

90g Rice Bran oil

• In a mixer fitted with a dough hook, combine flours, sugar, yeast, LSA, chia seeds, sunflower seeds, pepitas and egg together.  Add in the scalded dough, then gradually add in the water/milk and yoghurt to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).
• Add in oil gradually and continue to knead until fully incorporated.  
  [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test].
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with lightly oiled clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
  [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.]
• Once the dough has doubled in size, press down gently on the dough to deflate it.
• Turn the dough out onto a lightly oiled work surface, divide it into 3 equal pieces.  Roll them into balls. Let them rest for 15 minutes.
• Working with one piece at a time, flatten the dough into a rectangle.  Roll the dough into a tight cylinder, tucking the dough under itself as you go.  Pinch the seam at the end to close. 
• Place the loaf, seam side down, in one of the greased loaf pans.  Repeat with the second and the third piece of dough.  Loosely cover with lightly oiled clingfilm and let them rise until just about doubled in size.
• Preheat oven to 190 degrees C.
• Bake for about 25 - 30 minutes or until golden brown.
• Remove the pans to a wire rack and brush the top with butter.  Let the bread cool for 5 minutes before turning out the loaves onto the rack and allow to cool to room temperature before slicing.

Gluten development is tested with the "Windowpane Test".  Pinch a small piece of dough and stretch it into a thin membrane without it breaking and that means the dough is sufficiently kneaded and is ready to rise.