Wholemeal sandwich loaf with seeds

In a bowl or in a stand mixer, place the flours (wholemeal and manitoba), gradually pour the yeast dissolved in the milk and in the water (230 g).

Knead and let rest covered for 10 minutes.

Also add the salt with the remaining portion of water (20 g).

Knead and let rest for another 10 minutes.

Slowly drizzle the oil in several additions until completely absorbed.

Once the dough is elastic and well developed, add 50 g of seed mix.

Transfer to a work surface to perform a couple of strengthening folds.

Shape the dough into a ball and transfer it to a bowl, covered to rise.

Once doubled in volume (at about 20°C around 3 hours), roll it out into a rectangle (with a width equal to the pan) and roll it up lengthwise.

Pinch the edges to seal and place it in an oiled loaf pan to proof further (doubling in volume in about 2 hours at 20°C).

When ready, brush the surface with water and add the seeds (previously soaked in a volume of water equal to their volume for at least a couple of hours).

Bake in a preheated oven at 180°C for 40 minutes.