Wholemeal Multigrain Bread

There's something deeply satisfying about pulling a proper loaf of bread from a pizza oven. This wholemeal multigrain uses a long overnight rise - 16 hours at room temperature - which develops proper flavour and an open, airy crumb without any effort from you. The mixed seeds add texture and a nutty bite, and the wholemeal flour gives it substance that white bread simply can't match. Brilliant for bruschetta, toast, or just torn apart and dipped in good olive oil while it's still warm.

Ingredients (Makes 2 Loaves)

• 500g strong wholemeal bread flour
• 500g strong white bread flour
• 600ml water (use cold water in warm weather to prevent over-proofing)
• 12g fresh yeast (or 5g instant dried yeast)
• 25g olive oil
• 25g fine salt
• 1 tsp honey
• 30g mixed seeds (sesame, sunflower, linseed - whatever you like)

Method

1. Dissolve the yeast in half the water. In a large bowl or stand mixer, combine both flours, then add the yeast water and mix until it starts to come together.
2. Dissolve the salt in the remaining water (never add salt directly to yeast - it kills the fermentation). Add this to the dough and mix until smooth and elastic, about 8-10 minutes by machine or 15 by hand.
3. Add the seeds, honey, and olive oil and knead until incorporated.
4. Cover the bowl with a damp tea towel or cling film and leave at room temperature for 16 hours (overnight is ideal). The dough should roughly triple in volume.
5. The next day, gently turn the dough out onto a floured surface. Divide into two pieces and shape into round or oval loaves. Handle it gently - you want to keep the air in.
6. Place in floured proving baskets or on a lined baking tray. Cover and leave to double in size, about 40-60 minutes.
7. Meanwhile, light your pizza oven and let it come up to full temperature, then allow it to cool to around 250°C. You want retained heat with no active flame.
8. Slash the tops of the loaves with a sharp knife or razor blade. Slide them into the oven and bake for approximately 1 hour, turning once halfway through for even colour. The bread is done when it sounds hollow when tapped on the base.