250 g red lentil flour
200 g Italian type 1 flour or wholemeal flour
50 g multigrain flour
12 g salt
7 g dried/instant (1 sachet)
350 ml water
1 tsp honey
extra virgin olive oil, as needed
butter, as needed
1 egg
whole fat milk, as needed
2 tbsp mixed seeds (pumpkin, caraway, sesame, poppy)
Put the flours in the mixer bowl, drizzle the water with the dissolved salt and the yeast very slowly into the mixture and then the honey while mixing at the slowest speed. Leave the dough to mix, turning it every so often (at least 2 or 3 times). When the dough is clinging to the dough hook, add a little oil and when the oil is fully absorbed add a little more, and repeat until you have an elastic dough.
Oil a work surface with extra virgin olive oil, place the dough on it and shape into a ball and knead for ten minutes. Then place into a lightly oiled bowl and leave it to rest for at least 2 hours.
To give the bread some structure, letter fold it: put the dough on an oiled surface, stretch it to a rectangular shape then fold the left third into the middle and then the right third., a repeat a few times. Turn the dough, cover it with a bowl and leave it to rest for half an hour.
In the meantime, butter and flour a loaf tin (11 cm x 21 cm). Take the dough, fold the edges to the centre and then roll it into a loaf shape.
Put to dough into the loaf tin (which should be a little large than the dough itself). Brush the surface with a mixture of the beaten egg and a little milk. Then add the mixed seeds and leave to rise in the turned-off oven. Then cook in the oven at 190°C for 30 minutes.
This soft, tasty bread is perfect for breakfast or delicious sandwiches.