• 100g Risen Flour Ancient Grain blend
• (or 100g of your choice of grains, chia, oats, buckwheat, millet )
• 2g salt
• 200g boiling water
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Mix all ingredients together, cover and leave to soak for 3 to 24 hours.

Ingredients for the Dough

• 300g Risen Flour’s Purple Wholewheat Flour
• 50g Risen Flour’s wholemeal rye flour
• 50g Risen Flour’s Artisan Wholemeal Flour
• 50g rye sourdough starter
• 8g salt
• 3g instant dry yeast or 9g fresh yeast
• 10g honey
• 200g water

+/- 100g Risen Flour’s pumpkin and sunflower seeds to coat.

Make the dough

• In a large bowl combine the water,sourdough starter,  yeast, soaker & honey. Mix well to dissolve honey and sourdough starter and hydrate the yeast.  Mix the flours and salt together then add to the liquids and mix until there is no dry flour left.
• Cover and leave to autolyse for 30 minutes. This step is where the gluten starts developing and makes kneading a bit easier as the flour will also absorb some of the moisture and the gluten develops.
• Tip the dough out on the table and knead using the slap & fold method for around 8 – 10 minutes. The weaker your flour the longer you will have to knead it.  I kneaded my dough for 10 minutes. *Desired dough temperature 23C (74F). You can also do this process in your food processor or on the dough setting of your bread machine, but just let it knead and take the dough out of the bread machine once kneaded, don’t let it sit and proof in the machine.
• Place the dough in the bowl, cover, and chill down for 1 hour.
• Do 1 x fold
• Cold Ferment in the fridge for up to 24 hours.
• Once you are ready to bake the bread dust the dough with flour & on the edge of the bowl , release it from the bowl gently and tip it out on the table with the smooth side down. Flatten it slightly and shape it into a loaf. Fold the two sides over each other in the middle and roll the dough up gently.
• Place the pumpkin and sunflower seeds in a flat sheet pan
• Roll the loaf in the pumpkin & sunflower seed mixture until all surfaces are covered. Be gentle and try not to degas or deform the dough.
• Place the dough in a 1kg loaf tin or I used two 500g tins.
• Final proofing  will take 3 – 4 hours depending on the temperature of your kitchen.
• During the final hour of fermentation preheat your oven to 210C (410F) fan off.
• Bake for 40 minutes.If you find the top is browning too much over loosely with foil* 
• Take the loaf out of the tin. Place it back into the oven. Lay it down on its side to prevent it from deforming. Bake for another 10 minutes. This step will ensure that the loaf keeps it shape as it cools, and it will attain an even bake on the crust all around.
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NOTE 1 : Fermenting: This step begins as soon as you cease kneading. Fermentation is necessary to develop flavour and the longer you leave it the deeper the flavour development, .