Starter

50g starter

120g water

120g bread flour

After 12 hours, rough  mix starter, water, flour, autolyse for 30 mins.

Main dough

295g starter

400g bread flour

100g rye flour

350g water

35g olive oil

50g instant oat

10g salt

40g dried mulberry

20g sunflower seeds

10g sunflower seeds

10g pine seeds 

a pinch of nutmeg

Mixed at speed of 1 on Kenwood mixer for 15 mins. Add nuts and mulberry in the last 2 mins.

Put into box. Stretch and fold 3 times every hour. This is important as it strengthens the dough well.   Leave to bulk rise 3 hours.

Split into 3 

Heat oven till 250 degree.  Load into oven, add boiling water to hot stones in oven. First 15 mins it will bloom.  Open the door a little to release some steam.  Turn down to 200 degrees and bake for another 15 mins. Last 7 mins open the oven to release all the steam. This will make sure that the crust is thin. 

This bread turns out surprisingly soft even though it's packed with lots of ingredients.  I'm pretty happy with this.