Whole grain baguettes (with a taste of swedish crisp bread)

Here comes the recipe for the bread I baked last saturday. It´s a match-up of ingredients I found at home. I was a bit worried about finding the right balance between the liquid and the dry ingredients, because I´ve never improvised a whole grain bread before, but it turned out to be very tasty! And packed with fiber too. Mom described the taste as soft version of the swedish bread, and I fully agree!

Ingredients:
4 baguettes
5 dl graham flour (whole wheat flour)
5 dl rye flour + some extra for the baking (It´s supposed to be a different kind of flour, a mixture of plain white flour, rye flour, leaven, etc. but I don´t know if it excists outside of Sweden. It´s called "Lantbrödsmjöl" in Swedish. So you could either do your own mix or go completely with the rye flour)
1 dl wheat bran
½ dl sugar beet fibre (you can find information of what it is here: http://www.dovesfarm.co.uk/gluten-free/gluten-free-ingredients/sugar-beet/ )
1 dl kibbled rye
½ dl linseed
½ dl sunflower seeds
½ dl pumkin seeds
½-1 tbsp salt
50 g fresh yeast
8 dl water

Directions:

• Boil 4 dl water.
• Mix sugar beet fiber, kibbled rye, linseed, sunflower seeds and pumpkin seeds in a bowl.
• Pour the boiling water over the mixture, stir and let cool until it´s lukewarm.

• Heat another 4 dl water until it becomes 37 degrees.
• Crumble the yeast into another bowl. Mix it with a small amount of the hot water.
• Add the salt, the seed-mixture and the rest of the water.
• Mix wheat flour, rye flour and wheat bran and pour into the mixture while stirring.

• Flour your hands and knead the loose dough. Let it rise under canvas for an hour.
• Then pour the dough onto a well-floured surface.
• Flatten the dough into a rectangle and sprinkle with flour.
• Cut four lengths (in width), turn them into baguettes (without kneading) and place them 2 and 2 on an oven grid covered with baking paper.

• Let rise under canvas for another half an hour.
• Preheat the oven to 275 degrees.
• Sprinkle some bran over the bread, cut some slits in the top and bake for 15-20 minutes.
• Leave to cool on the grid (without canvas)