History-at-home | Seedy Rye-Spelt-Sourdoughbread
This time I enriched this two-kilogram wholemeal loaf of bread with different seeds, as I am repeatedly asked in demonstrations at the bakehouse whether different seeds or nuts can be worked into the...
Ingredients
- 500 grams of wholemeal rye flour
- 100 grams of rye sourdough
- 500 millilitres of water
- 500 grams of wholemeal spelt flour
- 1 tablespoon of sea salt
- 1–2 tablespoons of sunflower seeds
- 1–2 tablespoons of crushed flaxseeds
- 1–2 tablespoons of sesame seeds
- 250 millilitres of lukewarm water
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