Whole wheat vital bread

This whole wheat seedy loaf recipe is simple in both preparation and ingredients. With a 45 minutes bake time, hands on prep time is only 15 minutes and the rise. If you dont have a seed from the list just replace another one keeping the total dry content at 500 gram. Sprinkle yeast over lukewarm water, stir it and let sit until yeast has dissolved, about 5 minutes. Combine whole wheat flour, seeds and salt. Add water-yeast mixture and begin to mix until incorporated, knead until a smooth dough forms, about 10 minutes. Cover and let sit in a warm area (I used to wrap up with cloth and put into my bed) until doubled in size, about 60 minutes. Punch down dough, cover and let rise again until doubled in size, about 45 minutes. Punch down dough a second time and shape into a loaf. Place on baking paper covered sheet, cover and let rise in a warm area until doubled in size, about 30 – 40 minutes. Meanwhile, preheat oven to 220 C degree. If desired, spray the top of the loaf with a light mist of water before placing in the oven. Bake for 45 minutes, while after 15 minutes reduce internal temperature to 200 C degree. Take out from the oven and instantly sprinke the loaf with water using a brush. Let it cool, then slice.

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