This loaf is nutty, seedy and makes the perfect toast with almond butter and bananas. Its chewy and packs a real good crunch - trust me, it's really a Seed Feast with all those seeds in there. I honestly thought I read the recipe wrongly, but stick with it- I promise you'll get a super delicious loaf unlike any you've tasted.

Josey's Seed Feast
Recipe adapted from Josey Baker Bread book
Makes 1 large loaves or 2 small loaves

Seed soaker:
80g sunflower seeds
55g flaxseeds
40g pumpkin seeds
180g hot water

Preferment:
15g sourdough starter
120g cool water
105g wholewheat flour

Dough:
240g lukewarm water
375g bread flour
2 tsp fine sea salt
Preferment
Drained Seed soaker

Toast seeds at 180 degrees Celsius for about 15 min till they start to brown. Soak in the warm water for at least 5-10 minutes.
Mix preferment, and let sit 6-8h till bubbly and passes the float test.
Combine all the dough ingredients, rest 30min-1hour.
Gently knead the dough, giving approximately 10 stretch and folds to build up the structure, and dipping your hands in water to prevent sticking. Rest 30min.
Give another 3 stretch and folds at 15-30min intervals.
Bulk rise 2-3h at room temp, or refrigerated 12-48h.
Lightly flour the counter and preshape, resting 10-15min. Shape, and place in floured banneton seam side up. Rest 2-3h at room temp, of refrigerated 6-24h.
Preheat oven to 240 degrees Celsius for at least 45 min. Bake in a Dutch oven for 20 minutes covered, then another 25 minutes uncovered.
Cool completely before slicing.