Let's Bake Multi-Seed Bread

This basic loaf is covered with seeds of all kinds, kicking up the flavor (and appearance) quite a bit. I used sesame, poppy, sunflower, and pepita (pumpkin) seeds, but it's your choice. Here's the recipe: 350 g bread flour (2-1/2 cups) 100 g semolina flour (3/4 cups) 50 g spelt flour 1/3 cup) 275 g water (1-1/4 cups) 2 tsps instant yeast 2 tsps sea salt 2 Tbsps olive oil Assorted seeds for coating