Makes 2 loaves
600gm strong white flour
60gm cornmeal
40gm rye flour
100gm wholemeal flour
150gm seed blend
20gm brown sugar
20gm salt
14gm dried yeast
550gm water
Mix it all together then kneed and stretch 2 times with 45min gap
Rest for 1.5hrs in greased tins
Cook at 250c for 3mins then 35mins at 220c