Step 1

Gather all your ingredients and add them to a bowl. Use a rubber spatula and mix until just combined. Cover the bowl and let it rise overnight (8-10 hours) until it has doubled/tripled in size.

Step 2

Next morning, to the bowl of your stand mixer fitted with a dough hook, add water and levain, and quickly stir to combine.

Step 3

Add the flours and mix to a shaggy dough. This should not take longer than a couple of minutes. Cover the bowl and let the dough rest/autolyse for an hour.

Step 4

After the autolyse, add salt and maple syrup to the dough and knead on low speed for 5 minutes.

Step 5

While the mixer is still on, add cubed, softened butter, one cube at a time. Once you have added all the butter, make sure to scrape down the sides of your bowl. Continue mixing for another 10 minutes on low-medium speed.

Step 6

Transfer the dough to a large, clean baking bowl.

Step 7

Let the dough bulk ferment (rise) for 3 hours at 78°F/26°C. Perform the first coil fold after 60 minutes and then the second after 120 minutes.

Step 8

After 3 hours, the dough should have risen slightly and jiggle when you shake the bowl.

Step 9

Spray a little water on your work surface, hands, and dough knife with a spray bottle. Then, dump the dough out onto the work surface and divide it into two equal pieces (you can use a scale if you'd like.)

Step 10

Working with one piece at a time: With the bench knife in your dominant hand, guide the dough in circles across your work surface while tucking the dough under itself with your other hand. Keep the blade at a 45-degree angle. Repeat this motion until the dough has formed a loosely shaped round with a smooth surface.

Step 11

Next, allow the dough to bench rest for 15 minutes.

Step 12

While the dough is resting, line or grease two 9-inch bread pans. Add your mixed seeds to a large dish to roll the shaped bread in later on.

Step 13

Flour your work surface. Grab one of the dough balls and flip it around so that the seam-side is up.

Step 14

Flour the top of the dough. Use your hands to degas and stretch the dough into somewhat of a square (around 9 inches wide).

Step 15

Roll the dough up like a roulade as tightly as you can, starting from the side furthest away from you. Tuck in the sides to even out the shape.

Step 16

Spray the surface of the dough with a bit of water to make the seeds stick. Lift the dough using both hands, and roll it in your seed mix.

Step 17

Next, place the seeded dough in your prepared bread pan, seam-side down. Repeat the process on the other dough.

Step 18

Cover and proof at around 78°F/26°C for 4-6 hours or until the dough reaches the rim of the pan.

Step 19

Preheat your oven to 430°F/220°C.

Step 20

Use a bread lame or razor blade to score the surface of the bread. Bake for 20 minutes, then turn down the heat to 390°F/200°C and bake for another 20-25 minutes. Cover with aluminum foil if it browns too quickly.

Step 21

Take the bread out of the oven and let them cool for 10 minutes in the pans. Then, take it out of the tin and wrap it in a kitchen towel to cool overnight. The towel creates an environment that makes the bread super soft. Slice and enjoy the following day.