- 200g seeds mix (flax, chia, sesame, pumpkin, sunflower, hemp hearts, etc)
- 700g water
- 50g molasses
wait 2 hours
add:
- 300g rye sourdough starter (150g course rye 150g water)
- 650g AP flour
- 50g potato flour
- 50g gluten
- 8g dough improver (optional)
- 100g oats
- 20g inulin (optional prebiotic fiber)
- 15g salt
Mix to hydrade fully, wait 10 min, stand mixer 10 min
wait until doubled in size
put in a large (13.75” by 4”) buttered pullman pan spray with oil, cover with plastic wait until it puffs up over the top a bit
bake at 350f or 175c for 1 hour
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What’s the texture like?
It’s very soft for a few days. After that it softens when toasted a bit. I like to toast it a lot until it’s a little crunchy and tender in the middle. Great sandwich bread, it holds together well. It’s become my family’s main daily bread after a decade of more traditional sourdough.
