I do not bake multi-seeded or multigrain breads.
240°C is the temperature of my bread oven.
According to the article below, seeds cannot be subjected to heat and yet many continue to recognize these breads as premium and the healthiest! There are introducing toxins into their body, especially digesting seeds and grains encrusted on the surface of a loaf, now try and discover bread through their taste of fermentation…is like beer, wine, cheese…
“…There is only one way to derive nutrition from seeds and that is to eat them raw. Once they are exposed to heat, they produce toxic substances and the vitamin, mineral and essential oil profiles are denatured…”