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Sourdough Rye Bread with Sunflower Seeds
A 100% sourdough rye bread loaded with sunflower seeds, made in a two-stage process: mix the levain in the morning, then mix and bake in the evening. The result is an aromatic artisan loaf you simply can't buy in a store.
Ingredients
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COMPONENT to taste
- to taste
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Method
In the morning, mix the levain using the starter, rye flour, and water, and let it ferment at 22–25°C for 12+ hours (or increase the starter amount by 20–30% to speed it up).
After work, knead the dough incorporating the levain, rye flour, water, and sunflower seeds for 20–30 minutes.
Leave the dough to bulk ferment for 60–90 minutes at room temperature.
Shape the dough, place it into pans, and let it proof for about 60 minutes.
Bake at the required temperature for 60 minutes.
Remove the bread from the oven and let it cool completely before serving.
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