Bread with seed soaker

Pre-risen dough: Weigh the water and yeast into a bowl. Add the flour and stir well. Then add the salt and knead until the dough is smooth enough to stick to the sides of the bowl, hook or wooden spoon. Cover the dough and let rest at room temperature for 1 hour. Then move it to the fridge where it can be stored for 3-5 days if well covered. 

Dough: Add both flours, the dough from the fridge, 300 ml of water and yeast to the bowl. Stir for about 5 minutes, then add the salt and continue kneading until the dough is compact and not sticky. Finally, stir in the seed soaker. 

Seed soaker: During the rising, mix 300 g of any seeds with 120 g of water and heat the mixture, stirring constantly. Then let cool and stir it into the dough. 

Cover the dough and let rise at room temperature until it doubles in volume. 

Carefully move the dough onto a lightly floured work surface and divide into 2 equal parts. Flatten each piece into a 1 cm thick sheet and wrap it like a roulade, pinching each wrap tightly to prevent it unravelling while rising and baking. 

Smear or spray the loaves with water and roll in rolled oats. Place them on a baking tray lined with baking paper and let rise again until they double in volume. 

Preheat the oven to 230 °C (hot air). Place a baking dish with 100-150 ml of boiling water at the bottom of the oven and immediately close the door. After 10 minutes, lower the temperature to 200 °C and bake the bread until golden for 25-30 minutes. For a crispier crust, you can open the oven after 20 minutes of baking and let the steam come out, then bake until crispy.

Remove the baked breads from the oven and let them cool on a cooling rack.