Whole Wheat Multigrain Bread

1. 1

   In a jug or small bowl, mix water and the yeast. Set aside for 10 minutes.

2. 2

   In a large mixing bowl, weigh out the wheat, the whole wheat flour and the whole grain spelt flour, oat or rye flakes and the sea salt. Add the wet mixture to the dry mixture. Mix with a wooden spoon and your hands until the dough comes together to form a dough.

3. 3

   Knead with your hands for 10 minutes. The dough has to be elastic and shiny. Cover with the bowl and let stand for 10 minutes. Knead the dough again for 5 minutes.

4. 4

   Put the dough in a bowl, cover with plastic foil or a lid and let slowly rise in a refrigerator for 12 hours.

5. 5

   Lightly dust a clean work surface with flour, put the dough on a work surface and shape into a desired form. Let the dough rise until about double the size, this will take between 1 and a half to 2 hours. Preheat the oven to 250u00b0C / 485u00b0F. Place a roasting pan at the bottom of the oven to preheat.

6. 6

   When the dough has doubled in volume, uncover it and slash a simple pattern on the surface of the bread using a sharp knife or razor blade. Pour the cup of cold water onto the hot roasting pan and lower the oven temperature to 240u00b0C / 465u00b0F Bake the bread for about 15 minutes, then lower the temperature to 220u00b0C / 425u00b0F, put out the roasting pan and bake for another 20 minutes.

7. 7

   Leave the loaves to set on a wire rack to cool for about two - three hours.

* Per serving · 4 servings · Values may vary.