Another try at seed bread, this time with a lot of seed flakes as a base. No mill required.

Ingredients

v1

• 300g fine wheat flour
• 300g full seed wheat flour
• 100g soj flakes
• 100g “dinkel” flakes
• 50g sunflower seeds
• 50g puppy seeds
• 50g line seed
• 700g water
• 15g salt
• 40g levain

Instructions

Mix everything together and fill it in a silicon form. Let it rest for about 12-16h (overnight) in the stove. Without preheating, let it bake for 50 minutes at 200 degrees. Once fully baked, let it cool down enclosed in a kitchen towel. This allows the crust to soften a bit, which for this type of bread I personally very much prefere, especially after a few days.

Next Time…

• multiply the ingredients by 1.5 to get two propper loafs from my silicon forms
• 15g salt was too little (though former experiments showed 20 was too much for seed bread). 17-18 should be perfect
• some caraway or fennyl would help greatly
• roast the sunflower seeds