And here I thought Charles might weigh in with his observations on RPMs and the translation to hand kneading
My take on this recipe is the same as Charles and Gene, go for it you should have no problems. Try it as written, substituting about 7-8 minutes of hand kneading for the 4-6 minutes of machine mixing. FWIW, I’m a neander and mix about 90% of my breads by hand, because I like the way it allows me to judge both the hydration and the gluten development by the feel of the dough. The only breads I mix by machine are pandoro and brioche, though I’ve made brioche with slap/folds when I was traveling and didn’t have a mixer (clean up after that took as long as the slap and folds). Pandoro with slap/folds would be a real workout!
After an initial run, if you like the recipe and want to explore more variations in process, my thought would be to mix a biga-style pre-ferment and at the same time soak the grains, allowing both to sit overnight. Then, in the morning, mix up the main dough, kneading to a windowpane before adding the soaked grains and then the seeds. As Charles points out, the soaked grains are likely to cause a windowpane to tear easily, it really works best on white doughs. so you may choose to knead the dough until it forms a windowpane before adding any of the other “stuff”. You can search for a picture of a windowpane, it will be easy to see what is meant. If, after a first run, you like the recipe and want to explore a pre-ferment, etc., post back and we can guide you through that process.
For the most part, breads are a lot more forgiving than cake, so have fun!