Sourdough bread with seeds and grains

Ingredients

• grain of choice (e.g. rye, spelt and wheat) — 100 g
• linseed — 40 g
• sesame — 30 g
• sunflower seeds — 30 g
• water — 600 g
• sourdough — 400 g
• water (25-35°C) — 200 g
• rye flour — 200 g
• wheat flour — 300 g
• sea salt — 20 g
• bread spice — 2 tsp
• soaked seeds and grains

Steps

1. Feed your sourdough starter for the next day.
2. Boil the grain in 500g water for 45 minutes.
3. Put the seeds and 100g water into a bowl.
4. Store everything in a locked bowl overnight (13-16h).
5. Remove leftover water from the seeds and grains
6. Stir all ingredients for the bread and knead them well.
7. Let the dough rest for 5 hours in warm (25-30°C) conditions.
8. Preheat the oven to 250°C.
9. Bake for up to 20 minute with steam.
10. Release the steam and turn the heat down to 150°C.
11. Bake for another 50-60 minutes