Mix all Ingredients for 3 - 5 minutes on a slow speed. We recommend using cold water to keep the dough temperature at max. 25 - 26°C.
Scale the dough into 640 g pieces and place into a greased tin. Using a spatula and a little water spread the dough evenly in the tin. If you would like to add an oilseed topping, spray some water on the dough surface and use your preferred seeds as toppings.
Allow the dough to final proof for 120 minutes, we recommend covering the tins with a plastic foil or cling film to keep the moisture in the dough.
The oven should have a temperature of 180°C when you put the loaf in. We recommend.
After approximately 5 minutes of baking, decrease the temperature to 150°C and bake loaves for 50 - 55 minutes or a core temperature of 98°C.
