Mega Multi-Seed Sourdough

Ingredients

Seed/Grain Mix

• 37g seed mix
• 37g grain mix
• 75g water

Dough

• 100g starter
• 315g water
• 430g flour (mix of wholemeal, white, oat, rye, whatever you like)
• 10g finely ground salt

Method

• Bake seed/grain mix on a tray at 180C for 12 minutes. Let cool.
• In a bowl, soak seed/grain mix in 75g of boiling water until the mixture absorbs the water.

• Combine water and flour in a large, non-metal bowl. Let sit for 30 minutes.
• Add sourdough starter, combine, and let sit for 10 minutes.
• Add salt and seed/grain mix. Kneed to distribute the mix throughout the dough.
• Fold two or three times over the next two hours.
• Rise for 5-10 hours until doubled in size.
• Turn out onto a bench, shape into a ball by folding, and let sit for thirty minutes.
• Shape, place in tin or banneton, and allow to rise for one hour.
• Bake at 210C for 40 minutes.

Source

Adapted from Bred