Sour Seeded Rye Bread
Leaven
200 grams bread flour
200 grams water
20 grams starter
Fermented rye berry
100 grams whole rye berry
10 grams starter
Water
Dough
200 grams whole wheat flour
200 grams rye flour
400 grams bread flour
500 grams water
400 grams leaven
100 grams fermented rye berry
20 grams salt
25 grams sunflower seed
25 grams millet
25 grams pumpkin seed
25 grams flax seeds
Two days before: Make the leaven and ferment the rye berries. First, mix the leaven ingredients together in a large bowl. Let sit at room temperature for 24 hours.
In another bowl, cover rye berries with water and add sourdough starter. Let sit, covered, at room temperature for 24 hours.
One day before: Make the dough. Mix flours, water, leaven, rye berries, salt and seeds together in bowl of a standing mixer with dough hook attachment. Mix until well combined and gluten structure has formed (dough will start to pull away from the sides of the bowl). Place dough in a lightly greased bowl, cover and let dough rise at least 8 hours to overnight.
The day of baking: Divided dough in half, knead lightly to form into two loaves. Place dough into two, 4½-by-8½ inch loaf pans and let rise in warm place, about 1 hour.
Heat oven to 400 degrees. Bake until crust is golden, 30-40 minutes.
Makes two lovaves.
Inspired by Chad Robertson of Tartine Bakery, San Francisco