Polish Sourdough Mixed Seeds and Rye Bread

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Ingredients

250g rye sourdough starter*

550ml water

500g strong white flour

½ cup rye flour 

½ cup of wholemeal flour

½ cup bran, ground flaxseed or wheat germ

½ cup golden flaxseed 

½ cup sunflower seeds

½ cup pumpkin seeds

2 tsp honey

a pinch of salt 

*for the rye starter: refresh 125g of your sourdough starter with 80% water and 125g rye flour. Let it prove for 4 hours or more.

In a large bowl, mix together the rye sourdough starter, water and all flours and combine with a spoon. 

Turn dough out onto a lightly floured surface, and knead until smooth.

Remove 250 gr of dough and place it in an airtight container – this will be the rye sourdough starter for your next time. Store it in the fridge until the next use. 

(When baking this bread the next time all you will have to do is to use your rye sourdough starter straight from the fridge, without refreshing it. Always remember to take 250g off your dough to be kept as starter for your next loaf.)

Transfer the remaining dough in a bowl and add the flaxseed, sunflower seeds, pumpkin seeds, honey and salt.

Place the dough in a lightly greased and dusted with flour bread pan. 

Let it prove for 12 hours in a humid place (it could be your oven with a bowl of warm water) or in a proofing bag.

Bake at 200°C for 40-45 minutes.