100% whole-grain sourdough made with whole wheat flour, whole rye flour and sunflower seeds. This is an advanced bread recipe.
Ingredients 114g mature rye sourdough starter mixed at 100% hydration
385g warm water, divided
75g sunflower seeds
312g whole wheat flour
8g sea salt
4g instant yeast (optional)
Extra sunflower seeds for rolling
Measure out the 385g of water. In a small bowl, combine the sunflower seeds with a small amount of the water (just enough to cover the seeds). Let sit to hydrate 10 minutes.
In a large bowl, mix the starter with the remaining amount of water to dissolve. Add the whole wheat flour, salt, yeast (if using) and sunflower seeds with their liquid. Mix until combined by hand or with a stand mixer and make sure there are no lumps.
Perform a series of three rests and folds on the dough (see instructions on how to fold here). Cover and let rise until doubled in size, 2-4 hours.
Empty the dough onto a wet counter surface and shape into a log. Roll the log into sunflower seeds to coat and place the loaf into a standard bread pan that has been sprayed with nonstick spray.
Cover the loaf and allow to rise 1-2 hours until it is very well risen and no longer springy to the touch.
When the dough is almost risen, boil 6 cups of water in an oven-safe pot. Place the pot on the bottom of the oven (to provide steam for the bread) and bake at 475*F for 35-45 minutes. The bread is ready when an instant-read thermometer inserted in the middle of the loaf reads at least 195*F.
Immediately remove the bread from the pan, place on a cooling rack and let cool completely before slicing.
Makes one 1.75 lb loaf of bread.