California Raisin Multigrain Bread

Sponge

1. Combine all sponge ingredients and mix for 5 minutes on first speed in a vertical mixer.
2. Allow dough to ferment for 4 hours at room temperature or 12 to 18 hours in refrigerator. Dough
3. Measure raisins into a bowl and add water to cover; soak for 5 minutes. Drain and allow to stand for at least 1 hour longer.
4. In a bowl, combine wheat flakes, oats, pearl barley and all seeds; add water and soak for at least 2 hours.
5. Mix all ingredients except raisins and walnuts together for 3 minutes on first speed. Increase to second speed and mix for 6 minutes more, until the dough is well developed.
6. Then, mix in raisins and walnuts for 1 minute on first speed. (Dough temperature should be at 26°C.)
7. Allow to ferment for 90 minutes, punching down after 1 hour.
8. Divide into 1 pound (500g) and 2.8 ounces (80g) pieces and round them. Allow to rest for 30 minutes.
9. Then, shape into small batards or rounds. Humidify and roll batards and rounds in sesame seeds; brushing off any excess seeds.
10. Ferment for 60 minutes and bake at 220°C with steam.