Oh, I love that brotform!

Oh, I love that brotform. You do not need to flour it this heavily, though!

Whole Grain Bread Recipe

1/2 cup barley

1/2 cup ten-grain

1/2 cup bulgur

Each in half cup water, heated in microwave for 2 minutes at half power

1 cup all purpose flour

1 cup pumpkin seeds

1 cup sunflower seeds

2-1/2 cups all purpose flour

1 tsp salt

1 Tbsp bulk yeast, started in a little lukewarm water - let sit till it foams up

Mix ingredient, then add one cup of water. Continue mixing until you have a heavy very sticky but not too wet dough. 

Add flour or water to obtain the desired consistency, stirring all the while with the dough hook (Kitchenaid)

Cover with a towel and let stand till evening, about four hours.

Refrigerate over night.

Remove from fridge mid-day and let warm a little, then knead and form and place in brotform for proofing.

This is a rather dry and stiff, but not sticky, dough. 

Place in 100-degree oven for proofing, but add no more heat. Let cool-down progress naturally. 

Loaf rose nicely (about two hours).

I baked it at 450 degrees for 45 minutes and got about 170 degrees in center. The web recommends 195 to 200 in center, so put it back in the oven at 350 degrees. Used a thermometer to make sure the center reached 195, but did not measure the time.

This made a loaf of 1200 grams, 2.64 pounds.