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1
Mix seeds together with 180 grams of water in a medium mixing bowl; cover with plastic wrap and and let soak overnight in the refrigerator.
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2
Combine 170 grams bread flour or all-purpose flour, 170 grams lukewarm water, and yeast in bowl of a standing mixer and mix together until well combined.
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3
Cover with plastic and leave to ferment at room temperature for two hours or until it doubles in volume.
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4
Meanwhile, remove bowl with nuts and seeds from the refrigerator, drain and bring to room temperature.
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5
Add drained seeds, 250 grams whole-wheat flour and sea salt to the starter.
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6
Start mixing on medium speed.
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7
The dough should come together in the first minute.
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8
If it does not and you see dry ingredients in the bottom of the bowl, add about 1/4 cup of water.
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9
Mix dough for 5 minutes on medium speed, then turn the speed up to medium-high and mix 5 to 7 minutes more, or until dough is elastic.
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10
Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
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11
Dust work surface lightly with flour and scrape out dough.
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12
Weigh dough and divide into 2 equal pieces.
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13
Shape each piece into a ball or into oblong pointed loaves.
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14
(For oblong loaves, first shape into balls, cover with a towel or lightly with plastic and let rest for 15 minutes.
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15
Then press the dough out to a rectangle about 3/4 inch thick.
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16
Take the side closest to you and fold lengthwise halfway to the center of the loaf.
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17
Lightly press down to seal.
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18
Take the top flap and bring it toward you over the first fold to the middle of the loaf and lightly press down to seal.
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19
Flip over so seam is on the bottom and roll back and forth with both hands to form an oblong loaf with pointy ends.
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20
Place on a sheet pan lined with parchment paper and repeat with the remaining dough.
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21
Cover with a towel and place in a warm spot for one hour.)
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22
Preheat oven to 450 degrees with a pizza stone on the middle rack and a small sheet pan on bottom of the oven for 30 to 45 minutes.
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23
Have 1 cup water ready in a small cup or a glass.
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24
(If you have a large pizza stone, you can bake both loaves at once.
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25
If you have a standard home pizza stone, bake one loaf at a time and place the other loaf in the refrigerator to slow down the fermentation.)
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26
Dust a pizza peel or flat baking sheet lightly with flour, semolina or cornmeal and place one loaf on top.
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27
Using a razor blade or a moistened bread knife, make a 1/2-inch deep horizontal cut down the middle of loaf from one end to the other, or if the loaves are round make 2 slashes across top.
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28
Slide loaf onto pizza stone and close oven door.
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29
Wait 30 seconds, then open oven door quickly and pour water onto the sheet pan on the bottom of the oven to create steam.
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30
After 5 minutes take the sheet pan out of the oven.
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31
Bake for a total of 30 to 35 minutes, until loaf is dark brown and sounds hollow when you tap the bottom.
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32
Transfer loaf to a wire rack to cool completely for 45 minutes.
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33
Repeat with other loaf.
