(makes one large, or two smaller, loaves)
1 1/2 cups whole wheat flour
1 1/3 cups unbleached bread flour
1 cup multigrain flakes and seeds
1 1/2 tsp active dry yeast
2 tsp sea salt
approx 1 1/2 cups warm water
butter for greasing bread pan
Dissolve yeast in warm water and set aside to proof for ten minutes. Meanwhile, whisk dry ingredients together in a large bowl. Then, using a pastry scraper, slowly add water to flours, incorporating until dough comes together. Turn out onto a floured surface and knead for ten minutes to form an elastic dough.
Return dough to bowl and cover with a lint-free kitchen towel. Set aside in a warm place to rise for 1 1/2 hours, or until about doubled in bulk. When risen, remove dough from bowl using pastry scraper. Place on a lightly-floured surface and knead a few times. Form into a loaf and place in a large, buttered loaf pan. Cover with towel and let rise another 1 1/2 hours, until about doubled.
Place a pizza stone in the oven and preheat to 450F. Just before adding bread, mist oven with water. Bake for about 20 minutes, until crust is browned and sounds hollow when tapped. Turn out onto a wire rack to cool completely.