Many-Seed Bread

• 5 cups (22.5 oz / 638 g) unbleached bread flour
• 2/3 cup (3 oz / 85 g) whole wheat or whole rye flour
• 1/2 cup (2 oz / 56.5 g) sesame seeds
• 1/3 cup (1 oz / 28.5 g) sunflower seeds, lightly toasted
• 1/3 cup (1 oz / 28.5 g) pumpkin seeds, lightly toasted
• 3 tablespoons (1 oz / 28.5 g) flaxseeds
• 2 1/4 teaspoons (0.6 oz / 17 g) salt, or 3 1/2 teaspoons coarse kosher salt
• 1 1/2 tablespoons (0.5 oz / 14 g) instant yeast
• 3 tablespoons (2 oz / 56.5 g) honey or agave nectar, or 1/4 cup brown sugar
• 1 1/2 cups (12 oz / 340 g) lukewarm water (about 95F or 35C)
• 3/4 cup (6 oz / 170 g) lukewarm buttermilk, any other milk, or yogurt (about 95F or 35C)
• Sesame seeds or poppy seeds, for garnish (optional)

1. Combine the flours, seeds, salt, yeast, honey, water, and buttermilk in a mixing bowl.
2. If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes.
3. If mixing by hand, stir with a large spoon.
4. The dough should be sticky, coarse, and shaggy.
5. Let the dough rest for 5 minutes.
6. Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 3 to 4 minutes, adding flour only as needed to keep the dough ball together, but making sure the dough remains soft and very tacky or slightly sticky.
7. (In the unlikely event that the dough is too stiff, work in a little more water.)
8. Transfer the dough to a floured work surface.
9. Lightly knead it by hand for about 3 minutes, adding more flour as needed to prevent sticking.
10. The dough will still be soft and slightly sticky but should hold together to form a soft, supple ball.
11. Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and refrigerate overnight or for up to 4 days.
12. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
13. Remove the dough from the refrigerator about 2 hours before you plan to bake.
14. Shape the cold dough into one or more sandwich loaves (see page 23), using 28 ounces (794 g) of dough for 4 1/2 by 8-inch loaf pans and 36 ounces (1.02 kg) of dough for 5 by 9-inch pans; into freestanding loaves of any size, which you can shape as batards (see page 21), baguettes (see page 22), or boules (see page 20); or into rolls (see page 25), using about 2 ounces (56.5 g) of dough per roll.
15. When shaping, use only as much flour on the work surface as necessary to keep the dough from sticking.
16. For sandwich loaves, proof the dough in greased loaf pans.
17. For freestanding loaves and rolls, line a sheet pan with parchment paper or a silicone mat and proof the dough on the pan.
18. Brush the top of the shaped dough with water and sprinkle with sesame seeds or poppy seeds.
19. (For a shinier crust and better sticking of the seeds, you could brush with egg white wash instead of water; see page 135).
20. Mist with spray oil and cover loosely with plastic wrap.
21. Let the dough rise at room temperature for 1 1/2 to 2 hours, until increased to about 1 1/2 times its original size.
22. In loaf pans, the dough should dome at least 1 inch above the rim.
23. About 15 minutes before baking, preheat the oven to 350F (177C), or 300F (149C) for a convection oven.
24. Bake loaves for 20 minutes, then rotate the pan; rotate rolls after 8 minutes.
25. The total baking time is 45 to 55 minutes for loaves, and only 20 to 25 minutes for rolls.
26. The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is above 185F (85C) in the center.
27. Cool on a wire rack for at least 20 minutes for rolls and 1 hour for large loaves before slicing or serving.

flour, whole wheat, sunflower seeds, pumpkin seeds, flaxseeds, salt, yeast, water, buttermilk, sesame seeds

Taken from www.epicurious.com/recipes/food/views/many-seed-bread-381446 (may not work)