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1
Start the starter and the overnight dough the evening before you make the bread.
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2
To make the starter:
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3
In a bowl, mix the flour, yeast and water until a dough ball forms.
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4
Knead for 5 minutes.
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5
The starter will rise slightly next day.
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6
Place the dough in a bowl coated with cooking spray, cover with a plastic wrap and chill in the refrigerate.
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7
To make the overnight dough:
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8
In a bowl, mix together flours, flax seed, salt and water until a soft dough forms.
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9
Wrap with a plastic wrap and let stay at room temperature overnight.
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10
To make the bread:
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11
Next day, take the starter out of the frige an hour before you start to make the bread.
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12
Cut the starter and overnight dough into several small pieces and put them together in a mixing bowl with an electric dough hook.
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13
Sprinkle 1/4 cup plus 2 tablespoons whole wheat flour over.
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14
Place the sesame, sunflower, pumpkin seeds, salt and yeast that's mixed with 1 tablespoon water.
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15
Knead all the ingredients together for about 8 minutes.
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16
Add a little more flour if the dough seems stick to the bowl.
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17
Transfer the dough into a large bowl coated with cooking spray.
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18
Allow the dough to rise at a warm place until doubled in volume, 1 to 2 hours, depending on how warm your place it.
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19
Either shape the dough into a round loaf, place it onto a cooking sheet; or place the dough into a greased loaf pan.
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20
Do not knead the dough again.
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21
Let it rise for another 1 to 2 hours until almost double.
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22
Preheat the oven to 500F.
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23
If you are making a round loaf, slash the top about 1/4 inch deep to draw a cross.
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24
Pour 2 cups of boiling water into a separate loaf pan, and place into the oven, which makes steam during the baking.
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25
Put the bread into the oven.
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26
Turn oven down to 450F after 10 minutes and bake for 38 minutes.
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27
Let cool in the cookie sheet or pan on a wire rack for about 10 minutes.
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28
Remove onto the wire rack and cool completely.
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29
Slice and serve.
