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1
Combine the flours, seeds, salt, yeast, honey, water, and buttermilk in a mixing bowl.
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2
If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes.
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3
If mixing by hand, stir with a large spoon.
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4
The dough should be sticky, coarse, and shaggy.
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5
Let the dough rest for 5 minutes.
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6
Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 3 to 4 minutes, adding flour only as needed to keep the dough ball together, but making sure the dough remains soft and very tacky or slightly sticky.
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7
(In the unlikely event that the dough is too stiff, work in a little more water.)
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8
Transfer the dough to a floured work surface.
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9
Lightly knead it by hand for about 3 minutes, adding more flour as needed to prevent sticking.
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10
The dough will still be soft and slightly sticky but should hold together to form a soft, supple ball.
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11
Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and refrigerate overnight or for up to 4 days.
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12
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
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13
Remove the dough from the refrigerator about 2 hours before you plan to bake.
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14
Shape the cold dough into one or more sandwich loaves (see page 23), using 28 ounces (794 g) of dough for 4 1/2 by 8-inch loaf pans and 36 ounces (1.02 kg) of dough for 5 by 9-inch pans; into freestanding loaves of any size, which you can shape as batards (see page 21), baguettes (see page 22), or boules (see page 20); or into rolls (see page 25), using about 2 ounces (56.5 g) of dough per roll.
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15
When shaping, use only as much flour on the work surface as necessary to keep the dough from sticking.
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16
For sandwich loaves, proof the dough in greased loaf pans.
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17
For freestanding loaves and rolls, line a sheet pan with parchment paper or a silicone mat and proof the dough on the pan.
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18
Brush the top of the shaped dough with water and sprinkle with sesame seeds or poppy seeds.
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19
(For a shinier crust and better sticking of the seeds, you could brush with egg white wash instead of water; see page 135).
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20
Mist with spray oil and cover loosely with plastic wrap.
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21
Let the dough rise at room temperature for 1 1/2 to 2 hours, until increased to about 1 1/2 times its original size.
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22
In loaf pans, the dough should dome at least 1 inch above the rim.
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23
About 15 minutes before baking, preheat the oven to 350F (177C), or 300F (149C) for a convection oven.
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24
Bake loaves for 20 minutes, then rotate the pan; rotate rolls after 8 minutes.
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25
The total baking time is 45 to 55 minutes for loaves, and only 20 to 25 minutes for rolls.
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26
The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is above 185F (85C) in the center.
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27
Cool on a wire rack for at least 20 minutes for rolls and 1 hour for large loaves before slicing or serving.
