ChasnotRobert-
Just came here to ask the same thing. I'm trying to cut down on bread but that looks like a good weekend project.
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Yes it goes like this
Day one:
1 liter of lukewarm water
200g Sourdough
500g wheat flour
500g rye flour
Mix and leave covered on the tableDay two: 8-24 hours later - the longer the more sour. I do 8 hours.
Take out a portion of sourdough for next time
Mix in:
15g salt
330g of mixed seeds (I use 110 grams of each of: pumpkin, flax and hemp plus some chia) if I’m low on one I top up with whatever like sunflower etc.
330g cut rye
1 malt beer (330ml)Mix and pour into 2 baking trays (I use 2x3L ones). Leave for 30 minutes.
Baking:
1 hour @100 degrees then turn up the oven to 180 degrees and bake for another hour and a half.Do you have an active sourdough culture?
On day 0 I activate mine by taking two spoonful of sourdough from last baking session, mix it with 100ml lukewarm water, 50g of rye flour and 50g of wheat and leave on the table.
After 6-24 hours it ready for use.
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Polygon
Simba
Yeah, it’s entirely unnecessary. Next time, no seeds (they also make a hell of a mess) and no pause in baking.
Inside is pretty good, although affected by the collapse in the top. Such a good a healthy bread packed with seeds!