Seeded sourdough loaf

Preparation 30 min
Cooking time 45 min

Ingredients

- 500 g organic all-purpose flour (type T65)
- 400 g organic whole wheat flour (T80)
- 100 g rye flour (T150 wholegrain)
- 100 g / 5 tbsp. honey
- 150 g natural leaven
- 20 g / 3 ½ tsp of coarse salt
- 680 g warm water
- 100 g sunflower seeds
- 100 g sesame seeds

1. Warm the water to around 35°C.

2. In a bowl, dissolve the salt in the warm water and mix in the honey and the seeds (keeping a small amount for the crust). Lastly, add the natural leaven.

3. Immediately add the flour and knead together for 3-4 minutes, forming a smooth ball of dough.

4. Cover the bowl with a tea towel and leave to rise for 2 hours at room temperature, sheltered from any drafts.

5. Lightly grease and flour the inside of the Baker.

6. Knead the dough again by hand to remove the carbon dioxide, shape it into an oblong loaf and place it in the Baker.

7. Cover with the lid and leave at room temperature to rise for 3 hours (or until the dough fills the base).

8. Preheat the oven to 240°C.

9. Brush the surface of the loaf with water and sprinkle with the remaining seeds.

10. Bake in the preheated oven for 45 minutes.

11. Remove from the oven, leave to rest for 5 to 10 minutes, then take out the loaf from the baker to cool completely on a wire rack.