Seeded Multigrain Batard

Ingredients

• 2 cups bread flour
• 1 cup whole wheat flour
• 1/3 cup rolled oats
• 2 tablespoons flaxseed, whole
• 2 tablespoons sunflower seeds
• 1 tablespoon honey
• 2 teaspoons salt
• 2 1/4 teaspoons active dry yeast
• 1 1/3 cups warm water
• 1 tablespoon olive oil
• 2 tablespoons rolled oats, for topping
• 1 tablespoon sunflower seeds, for topping

Method

1. 1

   In a large bowl, whisk together the bread flour, whole wheat flour, rolled oats, flaxseed, sunflower seeds, and salt.

2. 2

   In a separate bowl, dissolve the yeast and honey in the warm water and let stand until foamy.

   5:00 · Yeast proofing
3. 3

   Pour the yeast mixture and olive oil into the flour mixture and stir until a rough dough forms.

4. 4

   Turn the dough out onto a floured surface and knead until smooth and elastic.

   10:00 · Kneading
5. 5

   Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

6. 6

   Punch down the dough and shape it into a tight oval loaf, tapering the ends to form a batard.

7. 7

   Place the shaped loaf seam-side down on a parchment-lined baking sheet or in a floured proofing basket, cover, and let rise until puffy.

8. 8

   Preheat the oven to 450°F and place a shallow pan on the bottom rack for steam.

   20:00 · Oven preheat
9. 9

   Mist the top of the loaf with water, scatter with rolled oats and sunflower seeds, and score the top with three diagonal slashes using a sharp blade.

10. 10

    Transfer the loaf to the oven, pour a cup of hot water into the preheated steam pan, and bake until the crust is deep golden brown and the loaf sounds hollow when tapped.

    40:00 · Baking
11. 11

    Transfer the loaf to a wire rack and cool completely before slicing.