Dissolve the yeast in water in a bowl.
Add wheat flour and seeds, and stir until there are no more lumps.
Cover with a piece of plastic wrap or a tea towel, and let the dough rest on the kitchen counter overnight.
Mix the pre-dough and cold water together in a bowl for a kitchen mixer.
Add wheat and purple wheat flour, and slowly mix the dough for 2 minutes in the kitchen mixer.
Knead the dough on medium speed for 5-10 minutes.
When the dough releases from the sides of the bowl and gathers around the dough hook, knead for an additional 1 minute.
Add salt, and knead for an additional 1 minute.
Place the dough in a bowl greased with a little olive oil.
Let the dough rise until it has increased by 35% in volume.
Cover with plastic wrap, and place in the refrigerator overnight.
Preheat your oven to 230 degrees Celsius (446 degrees Fahrenheit), including the baking tray.
Take the dough out of the fridge, and sprinkle the top with wheat flour.
Also sprinkle some flour on the counter. Gently turn the dough out of the bowl, and sprinkle with flour again.
Divide the dough into two pieces, and make two small cuts across both loaves.
Take the baking tray out of the oven, and place the loaves on it.
Return the tray to the oven, and pour 1 dl of water into a tray at the bottom of the oven to create steam.
Close immediately.
Bake the loaves for 15 minutes at 230 degrees Celsius (446 degrees Fahrenheit), then reduce to 180 degrees Celsius (356 degrees Fahrenheit), and bake for an additional 15 minutes.
Use a meat thermometer to check if the loaves are done.
If the temperature is 96-98 degrees Celsius (205-208 degrees Fahrenheit) or more, they are done.
Cool on a wire rack, and serve when the bread is warm.
Optionally, serve the bread with olive oil and plant butter sprinkled with barley grass powder.
