Who doesn't love crispy bread from their own oven, made with homemade sourdough? This is a rhetorical question, because homemade sourdough bread tastes exceptional. I bake bread for the weekend with seeds and sometimes dried fruit. The bread smells and tastes wonderful.
In this link, you will find step-by-step instructions on how to prepare rye sourdough.
Ingredients
1 kg of wheat bread flour
5 heaping tablespoons of sourdough starter
3 and a half cups of warm water
3 tablespoons of flaxseeds
3 tablespoons of oats
3 tablespoons of sunflower seeds
2 teaspoons of salt
Preparation
In the bowl of a mixer, place the flour, salt, and water. Mix everything with the paddle attachment.
Add the sourdough starter and mix again. Set aside 4 tablespoons of dough in a jar, close it, and place it in the fridge for next time.
Add the flaxseeds, oats, and sunflower seeds to the dough. Mix well.
Grease the loaf pans with butter, sprinkle with seeds, and transfer the dough into the pans.
Cover the pans with a cloth and let them rise for 12 hours, preferably overnight, until the dough has risen.
Bake the bread in the oven for 1 hour at 180°C. Remove it from the pans and bake for another 10 minutes to make the crust crispy.