Whole wheat rye sourdough with seeds - wilfriedscooking

Ingredients

• 5.4 oz (150 g) barm (see Remark 1 as to how to make the barm)
• 5.4 oz (150 g) unbleached, high gluten (strong) bread flour
• 5.4 oz (150 g) water (remove chlorine from the water if it has )
• 6 1/4 oz (175 g) unbleached, strong (high gluten) bread flour
• 4.3 oz (120 g) whole wheat flour
• 1.4 oz (40 g) whole rye flour
• 1 oz (30 g) sunflower seeds
• 1 1/4 oz (35 g) sesame seeds
• 1 1/4 oz (35 g) flax seeds
• 1/3 oz (9 g) salt
• 11.6 oz (326 g) water (remove chlorine from the water if it has )
• 1 1/2 oz mixed seeds (sunflower, sesame, flax seed) to cover the bread