Bread with many seeds

I let this dough rise in a breadbasket and baked it on a baking stone. It didn't rise much in the oven, only a little. The dough was rather stiff, as you can see at the bottom: I couln't tuck the ends under very well. I must say it looks rather ugly. But the taste was good, and that's what is important.



This bread was made using a preferment.

Ingredients
Preferment
200 g plain flour
120 ml water
¼ tsp instant yeast

Dough
150 g waldkorn flour (a mix you can buy in the Netherlands at a mill)
150 g whole wheat flour
100 g plain flour
1 tbsp glutenpowder
2 tbsp millet
2 tbsp rolled oats
2 tbsp sunflowerseeds
1½ tsp salt
280 ml water

Method
Mix the flour and yeast for the preferment. Add the water and mix untill well combined. Let rise for a few hours, then put in the refridgerator for the night.

The next day, allow the preferment to reach room temperature. This takes a few hours.
Add the water and mix. This creates a watery, slimey substance.
Mix all the dry ingredients for the dough. Add to the watery substance and mix until well combined. Let rest for 15 minutes.
Knead for a few minutes until you feel the dough has the right consistency.
Let rise for 1½ hours in a warm place.
Knock it back, put it on a floured work surface and knead shortly. Let rest for 15 minutes if it becomes too stiff.
Form the bread and put it in a bread basket (banneton or brotform), seamside up.
Cover and let rise for 1¼ hours. Preheat your oven to 220°C, with a baking stone. (This takes 45 minutes in my oven, so after 30 minutes of the final rise I turn on the oven.)
I put the basket upside down holding a baking sheet under it. Then I slice the bread, spray it with a plant spray and use the baking sheet as a peel to get the bread on the baking stone.
Bake for 10 minutes, spraying the bread every other minute. Then bake for another 25 minutes, lowering the oven temperature to 200°C.