Rustic Multiseed Wheat Bread

Directions

1. 1
   Mix 2 cups water with 1 cup ice cubes in bowl.
2. 2
   Combine 3 cups all-purpose or bread flour, whole-wheat flour, salt, and yeast in separate bowl.
3. 3
   Stir in sunflower seeds.
4. 4
   Measure 2 cups ice water, and combine with molasses and oil in third bowl.
5. 5
   Vigorously stir molasses mixture into flour mixture.
6. 6
   (Dough should be slightly stiff; stir in just enough additional flour to stiffen dough slightly, if necessary.)
7. 7
   Brush dough top with oil.
8. 8
   Cover bowl with plastic wrap, and let rise at room temperature 8 to 12 hours (first rise).
9. 9
   Vigorously stir dough, scraping down bowl sides.
10. 10
    Stir in remaining /4 cup flour, plus more as necessary to yield stiff but stirrable dough.
11. 11
    Oil 9- x 5-inch loaf pan or 3.5-qt.
12. 12
    Dutch oven.
13. 13
    Coat bottom and sides of pan or Dutch oven with mixed seeds.
14. 14
    Transfer dough to prepared pan or Dutch oven, and smooth surface with spatula or well-oiled fingertips.
15. 15
    Press remaining 2 Tbs.
16. 16
    sunflower seeds on top of loaf.
17. 17
    Cut slash down center of loaf or score dough in Dutch oven with large X using sharp knife.
18. 18
    Cover with plastic wrap oiled on side facing dough.
19. 19
    Let dough rise 1/4 to 2/2 hours at room temperature (second rise).
20. 20
    Second rise alternatives: let dough stand in turned-off microwave with 1 cup boiling water 45 minutes to 1/2 hours for accelerated rise; for extended rise, refrigerate up to 48 hours, then set out at room temperature.
21. 21
    Preheat oven to 425F.
22. 22
    Remove plastic wrap, place loaf in oven, reduce temperature to 400F, and bake, uncovered,
23. 23
    30 to 35 minutes, or until top is well browned.
24. 24
    Cover with foil; bake 20 to 25 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles.
25. 25
    Bake 5 minutes more to ensure doneness.
26. 26
    Cool 15 minutes in pan; unmold, and cool on wire rack.