Pain aux Cereales

Starter Dough

• 1 tsp dried instant yeast
  of 10 g fresh yeast, crumbled
• 50 g strong white bread flour
• 50 g water
• ½ tsp fine sea salt

Dough

• oil, for greasing
• 1 tsp dried instant yeast
  of 10 g fresh yeast, crumbled
• 110 g strong white bread flour
• 110 g strong wholemeal bread flour
• 150 g water
• 1 tsp fine sea salt
• 1 tsp barley malt extract
• 35 g sesame seeds
• 30 g linseeds
• 100 g water, boiling