This recipe is following the beginner sourdough bread guide and combines the ingredients of two of my favorite bread recipes with high hydration and an amazing tangy flavor that can hardly be archived when baking without baking forms.

Ingredients

• 600g wheat flour
• 200g full grain spelt flour
• 200g full grain rye flour
• 750g water (75% hydration)
• 100g rye sourdough starter
• 20g salt
• 40g sesame seeds
• 20g line seeds
• 10g sunflower seeds
• 1/2 tsp caraway

Instructions

Following my beginner sourdough bread guide I mixed all ingredients together and filled them in two silicon bread forms in the evening. I let them rest overnight (ca 11h) and baked them in a not preheated oven at 200 degrees for 50 minutes.