Recipe is from Peter Reinhart's Artisan Bread.
Some changes
1) 10% whole wheat flour
2) 10% whole spelt flour
3) 5 types of nuts/seeds of equal weight - pumpkin, sunflower, flax, pine, sesame.
4) More pumpkin seeds were added to the top of the loaf after shaping instead of the suggested sesame seeds.
Dough was in the fridge from Wednesday night to Friday evening.
After shaping, it was proofed in a loaf tin for 2 hours.
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Love all the seeds and whole grains too! Has to be a hearty and healthy loaf. Well done and
Happy baking