This whole grain, whole wheat, rye bread is packed with nutrition. Ingredients include bulgur, flax, sesame, chia, pumpkin, sunflower and sesame seeds.
Mix your starter to create levain. Levain should be active and bubbly. (6-12 hours)
Combine seeds with boiling water and let soak for 12 hours.
Next day
In a bowl, add water, levain, whole wheat and rye flours. Mix until well combined
Autolyse by letting it rest for 60 minutes.
Add salt and soaked seeds to the autolysed dough and stretch and fold until seeds are somewhat incorporated. It will be evenly distributed with bulk fermentation. (You will now be stretching and folding 5 more times with 30 minute resting periods in between so a total of 6)
Cover with a cloth and let rest for 30 minutes
Stretch and fold 16 times.
Cover with a cloth and let rest for 30 minutes
Stretch and fold 16 times.
Cover with a cloth and let rest for 30 minutes.
Stretch and fold 16 times.
Cover with a cloth and let rest for 30 minutes.
Stretch and fold 16 times.
Cover with a cloth and let rest for 30 minutes.
The dough should appear relaxed and increased in volume. Stretch and fold 16 times.
If your dough does not appear relaxed and increased in volume, have it rest for another 30 minutes, and do an extra stretch and fold.
Take the dough out of the container onto a floured surface and shape your dough. The dough will be sticky, therefore requiring 2 shapings
Cover with a towel and allow dough to rest for 20 minutes
Shape again.
The dough should be somewhat sticky, roll the upward facing part of the bread dough in a bowl of seeds and wheat bran. The amount of seeds in the bowl will determine the seed coverage on the bread! If the surface has dried, wipe it with a wet paper towel.
Transfer dough to banneton with seed side down and let rest at room temperature (75° fahrenheit or 24° celcius) for 1 hour. (Closed oven with just the oven light works well for cold temperatures)
Place it in a sealed plastic bag and let rest in the refrigerator overnight.
Baking day
Preheat oven with dutch oven inside to 500° fahrenheit / 260° celcius for one hour.
Transfer dough onto parchment paper, score and place in oven with lid on. Due to the seeds and multigrain, this bread is not very conducive to elaborate scoring. Save the fancy scoring for your plain breads!
Reduce oven temperature to 450° fahrenheit / 232° celcius and bake for 25 minutes.
Remove lid and bake for another 20 minutes
Remove from oven and allow bread to completely cool on cooling rack before cutting.
Notes
Due to the hydration level of the chia seeds, this bread is very moist. Cutting it before it's completely cooled will result in a gummy crumb.