This is a very easy - but annoying - to prepare over night sourdough bread. Next versions aim to make the dough a bit easier to handle, while keeping the delicious taste.

Ingredients

v1

• 1kg rye flour
• 1.1kg water
• 250g spelt flakes
• 100g sunflower seeds
• 100g linseed
• 50g sesame seeds
• 30g poppy seeds
• 23g salt
• 50g ripe sourdough starter

Instructions

Mix everything together, Place it in two silicone bread forms and place it in the oven to rest over night. In the morning turn the heat on, 200 degrees, 50 minutes. Done.

In theory super simple, though as rye is such a sticky flour to work with this dough was a pain to mix as the standmixer was not able to do its job.

As a tip, start by mixing everything but the flour (especially the sourghough starter) with the water up front, then add the rye flour.

Maybe 30% wheat flour would mabe this step easier.. who knows.