Bi-colour Wholemeal Toast

Mixing Time	5 minutes slow, then 6 minutes fast. Add grains at the end of mixing if possible.
Dough Temperature	26°C
Bulk Fermentation	5 minutes at ambient temperature.
Scale	200g pieces of each each, for a 400g loaf
Intermediate Proof	5 minutes at ambient temperature.
Make-Up	Make into open tin loaf, or for variation roll out 400g pieces to 30cm long baguette shape. Roll in seeds, twist two variations together and place into well oiled open bread tin.
Final Fermentation	50 minutes at 35°C, 80% R.H.
Baking Time	220°C for 30 minutes with ample steam.

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