TOTAL TIME 60 minutes + rest DIFFICULTY medium
500 gr. 7-grain flour
50 gr. flour type 1
1 teaspoon malt
1 teaspoon of salt (be careful some flours already have it)
25 gr. fresh brewer's yeast
2 tablespoons extra virgin olive oil
280/300 gr. water (depends on the absorption of the flour)
20 gr. pumpkin seeds + those for the surface
20 gr. flax seeds + those for the surface
Milk for brushing
Dissolve the brewer's yeast with the malt in a little water.
In the bowl of the mixer put the two flours, the yeast with the malt. Insert the K-beater and with the appliance running, start adding the water a little at a time (add a drop at a time when the previous one has been absorbed). Keep some water where you are going to dissolve the salt.
Combine the oil and water with the salt. Replace with the hook and work for about 10 minutes (the bowl of the mixer will need to be cleaned). Add the various seeds.
Turn the dough over onto a lightly floured work surface and knead for a few minutes.
Place the dough on a lightly greased bowl and cover with cling film. Leave to rest in a warm place for about an hour.
After the hour, turn the dough over on the pastry board, divide it into three equal parts and making the common reinforcing folds into three balls that you will put in a previously greased plumcake mold.
Let rise until doubled (about 2 hours, depending on the temperature) covered with film.
Once the leavening has finished, brush with milk and sprinkle with pumpkin and flax seeds.
Bake in a preheated oven at 180 ° for 35/40 minutes.
Remove the bread, let it cool for 10/15 minutes and transfer it to a wire rack.
You can replace pumpkin and flax seeds with other seeds.
Loaf bread can be kept for a few days in a plastic food bag.
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