for 1 piece

Sourdough

20 g	Sourdough starter culture (see recipe)
30 g	wholemeal rye flour
20 g	white flour
½ dl	water

Soak overnight

50 g	sunflower seeds
30 g	linseed
30 g	buckwheat
3 tbsp	water

Starter dough

4 ½ dl	water
250 g	white flour
100 g	wholemeal flour
100 g	wholemeal rye flour
2 tsp	salt
1 tbsp	water

To bake

a little

wholemeal rye flour

How it's done

Sourdough

Place the starter culture in a bowl, combine with the flours and water, cover and leave to rise at room temperature for approx. 8 hrs. or overnight.

Soak overnight

Mix the seeds, linseed, buckwheat and water, cover and leave to stand for approx. 8 hrs. or overnight.

Starter dough

Pour the water into the sourdough, mix. Add the flour and soaked seeds, knead into a moist dough, cover and leave to rise at room temperature for approx. 30 mins. Combine the salt and water, knead into the dough. Using a food processor, knead for approx. 10 mins. on a low setting, leave to rise again at room temperature for approx. 1½ hrs.

Folding & rising

Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover and leave to rise again at room temperature for approx. 20 mins. Repeat this step three more times.

Cover the dough and leave to rise again at room temperature for approx. 2 hrs.

To bake

Place the casserole dish (incl. lid) in the lower half of the oven. Preheat the oven to 240°C. Remove the dish, line with baking paper. Separate the dough from the edges using a dough scraper, transfer to the casserole dish, dust with flour, cover and bake for approx. 30 mins. Remove the lid and cook for a further 15 mins. Take the pot out of the oven, remove the bread from the pot, leave to cool on a rack.

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