Rye Sourdough Bread with Seeds

Add 100 ml of room temperature water and 100 g of bread flour to a bowl

Mix vigorously with a spatula

Add 50 g of sourdough starter and mix

Move to a jar and close the lid. Let it rise for approximately 8h at 24 °C. The starter is ready

Add 270 ml of room temperature water and 100 g of rye flour to a large recipient

Add 150 g of bread flour and 100 g of whole grain flour

Mix the flours with the water until the water is absorbed. Cover it with cling film and let it rest at room temperature for 2h to hydrate

Add 70 g of the starter and mix until fully incorporated. Cover with cling film and let it rest at room temperature for 30m to relax

Add 7 g of salt and knead until it is fully incorporated. Cover the dough and let it proof for 1h until it rises

Wet your hands and slide them under the dough. Lift it up slowly and pull it towards you. Let the dough fold underneath itself on the way down. Repeat on all sides and let it rest for 1h. Repeat the process 4 times, proofing for 1 hour between each time

Dust a surface with flour and place the dough on it. Dust the dough with more flour

Generously dust a banneton with flour

Slightly stretch the dough. Fold and roll the dough in one direction. Rotate and repeat

Roll the dough down towards you. Pinch the sides to close it

Spray some water on the dough and place it on a tray, seam side up, with a mix of 120 g of linseeds, 60 g of poppyseeds and 30 g of sesame seeds

Place the dough in the banneton, seam side up, and cover it with cling film

Place the dough in the refrigerator for 18h to cold proof

Preheat the oven with the bread pan to 260 °C

Dust the bread pan with flour

Place the dough on a parchment paper, seam side down, and score it with a bread lame

Transfer the dough to the floured bread pan and cover it with the lid. Bake it for 20m at 260 °C until light brown

Remove the lid and bake it for 15m at 220 °C until it is crusty and deep brown. The rye sourdough bread with seeds is ready

Enjoy!