10 g dry yeast
300 ml water
300 g flour
100 g rye flour
50 g wholemeal flour
50 g seeds
5 g salt
Add the yeast and water to the bowl with the Kneading / Crushing knife installed.
Lock the lid without the stopper and press 'Start'. After 30 sec, add the flours, seeds and salt through the lid opening. After 40 min, remove the dough with the spatula and knead for 5 min with your hands.
Form a ball and place it on a baking sheet lined with baking paper. Let it rest for an hour and a half in a draught-free location. Preheat the oven to 200°C. Place a bowl of water at the bottom of the oven (this will make it easier for the crust to form).
Bake for 25 min.
Decrease the temperature to 180°C and bake again for 15 min.
It is also possible to use ready-made multi-grain flours.Please note that this recipe is originally in French. French recipes often define flour type by numbers based on the ash content. The higher the number, the more protein/gluten content. T65 and T80 are both high gluten flour but the protein content of T80 would be a bit higher than T65. If you are unable to find these specific type of flour, you can use regular bread flour or bakers flour.