Rye flour bread with seeds / Хліб з житнього борошна з насінням
Ingredients
Day 1
5g rye sourdough starter
100g dark rye flour
120ml warm water
Day 2
280g dark rye flour
200ml warm water
225g rye sourdough
1tsp salt
20g rolled oat
10g sunflower seeds
1tsp linseeds
This recipe is published with kind permission of Nizi Bakery
Method
Day 1
Make the sourdough
Mix well and leave overnight at room temperature
Day 2
Make the dough
Mix everything by hand or in the mixer with a paddle attachment for about 10 minutes
Leave it to prove for 4 hours at a warm temperature until doubled in size.
Wet your hands and make a log to go into a small tin. Sprinkle over the dough more seeds.
Turn the oven on at 220 Celsius
Bake the loaf when the dough it's just about to reach the top of the tin for 30 minutes at 220 and other 20 to 25 at 205 Celsius.
Leave it on a rack to cool.
It is best enjoyed after at least 12 hours of rest at room temperature.
