This is adapted from Jeffrey Hammelman's excellent Bread book which I highly recommend. It may seem like a lot of seaweed, but it is less salty than standard salt. Don't worry if you don't have all the grains or seeds listed, just keep to the total weight of seeds and grains. Soak the grains and seeds for at least 4 hours. Use a Kenwood mixer or similar with a dough hook for this recipe.
Author: Edinburgh Foody
Recipe type: Bread
Serves: 8
Ingredients
For the soaker
60 gr Oats
60 gr Sunflower seeds
60 gr Flax seeds
60 gr Sesame seeds
150 ml water
For the dough
500 gr strong white bread flour
100 gr of rye or spelt flour
20 gr Mara Shony or similar
15 gr fresh yeast or 1 tsp dried yeast
300 gr water
Equipment
Kenwood mixer or similar
Heavy metal tray or bread tins
Linen tea towel
Instructions
Place all the ingredient for the soaker in a bowl and cover with the water. Leave for at least 4 hours.
Place the flour and yeast into the bowl of the mixer. Rub the fresh yeast into the flour. If using dried yeast follow the instructions on the packet (it varies) and use some of the water to premix if necessary.
Add the seaweed and the soaked grains and seeds.
Add about half the water and mix on the lowest speed. When roughly mixed add a further quarter of the water.
You'll then need to decide if you need a little more water. You're looking for a soft, not sloppy dough, definitely not stiff.
Mix on medium speed for 3 minutes to develop the gluten. The dough should be smooth and elastic.
Place in a well-oiled plastic box with a lid and leave 1 hour.
Gently fold the dough by turning in each corner. Leave for a further hour.
Cut the dough into two pieces and shape. Do this by gently flattening each piece of dough then folding into three. Turn and turn in the two smaller ends. Either place on a very well floured cloth for 30 minutes or place in tins.
Pre-heat the oven to 225°C. Place a bowl of water in the bottom of the oven to provide some steam.
After 30 minutes place the bread in the oven and turn down to 200°C Bake for 30-35 minutes.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2014/04/22/its-time-for-mara-seaweed/