German Seed Bread (Dreikernebrot)

Instructions

1. The evening before baking, bring all ingredients to room temperature.

2. In a large bowl, mix Dough 1 ingredients until a soft ball forms, then wrap and leave at room temperature overnight.

3. In a second bowl, mix Dough 2 ingredients until a ball forms, then knead for 2 minutes, rest, and knead again with wet hands until tacky.

4. Place Dough 2 in an oiled bowl, cover, and refrigerate overnight.

5. In the morning, remove Dough 2 from the refrigerator 1 hour before use.

6. Combine Doughs 1 and 2 in a bowl by cutting or pinching them into pieces.

7. Add whole wheat flour, sesame, sunflower, pumpkin seeds, salt, yeast, and honey; knead for about 5 minutes, gradually incorporating 1 cup of water. If needed, add up to 1 more cup of water gradually until the dough is homogeneous and not overly sticky, adding minimal flour if too sticky.

8. Turn dough onto a lightly floured board, knead for 3 minutes, then rest for 5 minutes.

9. Knead again for 1 minute, form into a ball, place in a clean container, and cover.

10. Let rise at room temperature for 1 to 2 hours, or until almost doubled.

11. For a free-standing loaf, shape the dough into a round or oval, pinching the bottom closed. Place on a greased cookie sheet and let rise until almost doubled (60 minutes to 2 hours).

12. Preheat the oven to 425 F with an aluminum pan on the bottom rack and another rack above it, approximately 20 minutes before baking.

13. Slash the bread surface 1/4 inch deep with a sharp blade.

14. Place the bread in the oven, pour 2 cups of water into the aluminum pan, and quickly close the door. Optionally, spray oven walls 10 times after 3 and 6 minutes.

15. After 10 minutes, reduce oven temperature to 375 F and bake for 30-40 more minutes, or until the internal temperature reaches 200 F.

16. Cool completely before slicing and serving.