Early spring bread

I love March, especially because of the first wind of spring. It's the time when we can wave goodbye to winter, and welcome the rising Sun. Oh yes, it's the time when I start to live again.
(needless to say, I don't like winter)

Anyway, what kind of bread could fit this energizing season? The season of growth and awakening? A light and fluffy bread with grains, bran, seeds and a bit of Sunshine.

As we should take seasonal vegetables and fruits all the time, here is something that should be seasonal as well. So be it, I named this recipe
Early spring bread.

Ingredients
500g semi-whole wheat flour (French type 110)
30-40g bran
11g salt
6g sourdough powder
4g dried yeast
about 2-4 tablespoons of mixed seeds and grains
2 tablespoons of gluten
1 tablespoon of oil
300ml water

Preparation
After mixing the dried ingredients, pour the oil and the water, and start kneading. As I didn't let the yeast rise before mixing it with the flour, I let the dough rise twice. That is, after kneading it for about 10 minutes, I put it aside for 30 minutes, then kneading again for another 5 minutes, putting aside again for 20 minutes, then kneading for 2-3 minutes and then finally shaping the bread and letting it rise for about 2 - 2,5 hours. Perfectly baked in the oven, 50 minutes at 180°C.