Mixed Seeds Light Rye Bread

Mixed Seeds Light Rye Bread

380 g Light rye flour 380 g Refined spelt bread flour 20 g Sea salt 20 g Fresh yeast, crumbled 2 tsp Honey 100 ml Lukewarm water 150 g Sourdough starter 400 ml Buttermilk, at room temperature 50 g Pumpkin seeds 50 g Flax seeds 50 g Sunflower seeds

1. Mix light rye flour, spelt bread flour, and sea salt in a mixing bowl. Make a well in the center, and place the yeast, and honey in the well. Add in lukewarm water and a little flour from the sides of well. Stir the mixture until it resembles thick porridge. Cover with a kitchen towel and leave it aside for 15-20 minutes.
2. Add in the sourdough and buttermilk. Stir until the dough comes together and pulls away from sides of bowl. Turn it out onto a lightly floured work surface and form the dough into a ball. Dust the ball of dough with some spelt flour and proof, covered with a kitchen towel, for 20 minutes.
3. Push the pumpkin, flax, sunflower seeds into the dough and knead and knead the dough until the seeds are incorporated.
4. Divide the dough into two portions and shape each into a round. Place them on a baking tray dusted with flour and proof, covered with a kitchen towel, for another 20 minutes. Preheat the oven to 220C/430F. Cut some decorative slashes on the top of bread.
5. Bake the bread in the center of the hot oven for 15 minutes then reduce the oven temperature to 180C/350F and bake the bread a further 45 minutes. Remove from the oven and brush with water. Return the bread to the oven and bake for 5 more minutes until nicely golden brown and crusty.

Mixed Seeds Light Rye Bread