MOIST HEARTY GRAIN LOAF

Ingredients

20g sugar
780ml lukewarm water
10g instant yeast or 25g fresh yeast
50g rolled oats
50g linseeds
75g pumpkin seeds
100g sunflower seeds
1/2 t ground pepper
100g rye wholemeal flour
300g Small Batch WholeGRAIN flour
250g Artisan White Flour
15g salt 
20ml oil (for greasing the tins and making crunchy lightly fried crusts)

Instructions

1. Pour sugar, water and yeast into mixing bowl.
2. Add the rest of the ingredients individually one by one begining with the flour add the salt last.
3. Once all the ingredients are added, mix on medium speed with the paddle in a stand mixer for about 12 minutes. It should look like a thick batter or paste. If it looks too dry add a tablespoon of water at a time until it looks better.
4. After around 10 – 12 min, it'll have developed some gluten and start to have a little more texture with a bit of stretch but very sticky. Switch to the bread hook attachment and mix for a further 5 mins. 
5. If you have a Thermomix, you can knead it for around 5min on the dough function.
6. Oil up two smallish bread tins. 21 x 10 x 10 cm or there abouts.
7. Line the tins with baking paper and spray the areas not covered by the paper.
8. Divide the mixture evenly between the two bread tins and allow to rest on the bench until  the dough has risen substantially to around ¾ of the way up the side of the tin, normally about 1hr. Turn your oven onto 200degC.
9. If you live in a cooler / colder part of the world you can put your oven on to 30degC and place the tins in the oven to proof, covered. When the dough is ¾ the way up the tin take them out the oven and turn the heat up to 200decC
10. Once it's done (check the internal temperature, it should read 100DegC) , turn out onto a cooling rack and once it's cool eat and enjoy.
    It'll last on the bench or in a pantry for 3-5 days. Slice before freezing.