5-Grain Fruit & Nut Bread (Le Pain)

Five-Grain Fruit Bread

Makes 4 loaves (about 475 g/15 oz each)

Ingredients

• 340 g (12 1/? oz) golden raisins (sultanas)
• 60 g (2 oz) flaxseeds (linseeds)
• 30 g (1 oz) pumpkin seeds
• 90 g (3 oz) sesame seeds
• 90 g (3 oz) sunflower seeds
• 560 g (19 3/4 oz) strong white bread flour
• 100 g (3 1/2 oz) rolled (porridge) oats, plus 120 g (4 oz) to finish the loaves
• 165 g (5 3/4 oz) Pâte Fermentée (see page 12)
• 10 g (1/? oz)  active dry (fast-action dried) yeast
• 12 g (1/2 oz) fine sea salt
• 550 g (19 1/2 oz) cold water

Instructions

1. Place the golden raisins (sultanas) and seeds in a bowl and cover with water. Soak for about 20 minutes, then drain. 
2. Place the flour, oats, pâte fermentée, yeast, salt and water in a large mixing bowl or a mixer fitted with the dough hook. Knead or mix on a low speed for about 2-3 minutes, until thoroughly combined, then knead or mix on medium-high speed for another 3-5 minutes, until the dough is smooth and elastic. Add the raisins and seeds and knead or mix on low speed for 2-3 minutes, until thoroughly combined. 
3. Remove the dough and lightly oil the bowl. Replace the dough and cover loosely with plastic wrap or a damp dish towel. Set aside at room temperature to rise (prove) for 1 hour. 
4. Turn the dough out on a lightly floured work surface and divide into 4 equal pieces. Fold the edges of a piece of dough into the center, creating a seam, and turn the dough seam side down. Start pulling the surface of the dough taut and tucking the edges underneath, and continue until the dough forms a smooth, tight dome. Repeat with the remaining pieces. Cover and let rest for 20 minutes at room temperature. 
5. Re-shape the dough into oval loaves, as before. Brush with cold water, then roll in the oats and place on baking sheets lined with nonstick baking parchment. Cover loosely and let rise at room temperature for 1 - 1 1/2 hours. 
6. Preheat the oven to 425°F (230°C/gas mark 8), with the baking stone in place and an ovenproof dish at the bottom of the oven. Slash the top of the dough using a sharp knife and slide the baking sheets with the loaves onto the stone. Throw a handful of ice cubes into the ovenproof dish and quickly shut the oven door. Bake for 25 - 30 minutes or until golden brown. Transfer to a wire rack to cool completely.