Alberto's bread with seeds

Ingredients for 1 servings:

• 500 g wheat flour, type 550
• 350 g water, cold
• 10 g yeast, fresh
• 250 g wheat flour, type 550
• 150 g wheat flour (wholemeal)
• 100 g flour (Manitoba flour type 550)
• 200 g yogurt, pure
• 100 g water, room temperature
• 20 g beetroot
• 20 g pumpkin seed oil
• 15 g yeast, fresh
• 27 g sea salt, fine
• 200 g pumpkin seeds, sunflower seeds and pine nuts

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 16 hours 10 minutes

Knead the ingredients for the starter dough in a large bowl for 4-5 minutes. Wrap the bowl in plastic wrap and let it rise at room temperature (18-19°C) for at least 12 hours, preferably overnight. Knead the starter dough and the remaining ingredients, except for the salt and seeds, vigorously for 6-7 minutes. Let it rest for 10 minutes, then knead in the salt and seeds for 2-3 minutes. Cover and let rise for 60 minutes. Drop the dough onto a well-floured surface, fold it from the outside to the center, turn it over, and form a ball. Cover and let rise for 60 minutes. Grease bread pans, dust with whole-wheat flour, and fill 3/4 of the pan with the dough. Let rise for 45 minutes. Preheat the oven to 250°C (480°F). Brush the surface of the dough with cold water and scatter a few seeds on top. Place in the oven, reduce the temperature to 230°C (450°F), and bake for 55 minutes. Cover everything loosely with aluminum foil for the first 40 minutes.