Multi-Grain Seeded Sourdough

A deeply flavorful multi-grain sourdough loaf loaded with sesame, sunflower, and flaxseeds alongside pre-softened whole grains. Blended with rye and wheat flours for a dense, moist crumb, robust crust, and vibrant nutty taste in every slice.

Ingredients

• 400g sourdough starter (active)
• 300g wheat flour
• 200g rye flour
• 100g whole grains of choice (rye, spelt, or wheat)
• 200g warm water (25-30°C, for dough)
• 600g water (divided: 500g for boiling grains, 100g for soaking seeds)
• 40g linseed
• 30g sesame seeds
• 30g sunflower seeds
• 20g sea salt
• 2 tsp bread spice

Directions

1. The day before baking, feed your sourdough starter to ensure active fermentation.
2. Boil the 100g grains in 500g water for 45 minutes until softened.
3. Combine the linseed, sesame, and sunflower seeds with 100g water in a separate bowl.
4. Cover and store the cooked grains and soaked seeds overnight (13 to 16 hours).
5. On baking day, drain any excess leftover water from the soaked seeds and grains.
6. In a large bowl, combine the sourdough starter, warm water, rye flour, wheat flour, sea salt, bread spice, and the prepared seeds and grains, kneading thoroughly into a cohesive dough.
7. Cover and let the dough rest and rise for 5 hours in a warm environment (25-30°C).
8. Preheat the oven to 250°C.
9. Shape the loaf and bake at 250°C with steam for up to 20 minutes.
10. Release the steam from the oven and lower the temperature to 150°C.
11. Continue baking for another 50 to 60 minutes until the crust is deep golden brown and sounds hollow when tapped.