Sponge preparation: Just premix the flour and the yeast and then add cold water. Knead on slow speed for five minutes until it forms a dough ball. The consistency of the sponge should be slightly rough, cold and underdeveloped. After three hours of fermentation on the kitchen table, it will be transformed into a softer and more flavourful sponge. You can now use it to make the dough.
Soak 40g barley in 120g water for a few hours and boil until softened. Refrigerate the cooked barley before adding to the dough.
Add all the dry ingredients except almond flakes, cranberries, apricot and raisins into the mixing bowl.
Add cold water, cooked barley, sponge and mix on slow speed for 1 minute and medium speed for 5 minutes.
Add butter and continue on medium speed for 5 - 8 minutes until dough is fully developed. Mix in fruits and nuts on slow speed for 30 seconds.
Scale three pieces at 350g each. Mould the dough round and rest dough for 10 minutes.
Sheet out and fold into three. Roll out again and mould into a cylindrical shape.
Wet the surface of the dough and dip into a tray of multigrain and seeds.
Place into small tins and proof for 45 minutes until dough is 1 cm above the tin.
Bake at 200 degrees Celcius for about 25 minutes.
Multigrain is a mixture of equal parts of sesame seeds, flaxseeds, rolled oats, millet, sunflower seeds, pumpkin seeds and wheat or oat bran. This is a health bread which is full of vitamins, minerals and antioxidants.