Seedy Sandwich Bread with Sprouted Wheat

In a large bowl, whisk together Sprouted Wheat Flour (1 1/2 cups), Unbleached All Purpose Flour (1 1/2 cups), Kosher Salt (1/2 Tbsp), Granulated Sugar (1/2 Tbsp), Instant Dry Yeast (1/2 Tbsp). Add Water (1 1/2 cups) and Neutral Oil (3 Tbsp).

Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel, a bowl cover, or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, until the dough has doubled in bulk.

Place a rack in the center of the oven and preheat it to 375 degrees F (190 degrees C).

Grease a standard loaf pan - 8.5x4.5-inches - with the Butter (to taste). Spread a generous handful of flour over a clean surface.

If you are coating the loaves in seeds, spread the Flaxseeds (to taste), Pepitas (to taste), Sunflower Seeds (to taste), Sesame Seeds (to taste), Poppy Seeds (to taste), and Chia Seeds (to taste) out on a rimmed vessel such as a small sheet pan.

Set a bowl with water and a pastry brush nearby. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.

Use the forks to lift the dough onto the prepared surface—you may need to guide the dough out with your hands.

Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, then shape the mass as best you can into a ball and flatten into a rectangle/oval—doesn't have to be perfect.

Brush the surface of the dough with water - you can do this on all sides or just the top —whatever you wish. Roll in the seeds. Transfer to prepared pan. Let rise until the dough crowns the rim of the pan—be patient.

Transfer the pan to the oven and bake 40 minutes, or until golden. Remove the pan from the oven and turn the loaf out onto a cooling rack.

Let cool for at least 20 minutes, longer is best, before slicing. Serve and enjoy!