You will need:
- 250g High-quality flour
- 250g First or Second-grade flour
- 200g Seeds (pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds…)
- 50g Walnuts
- 100g Active sourdough starter
- 350ml Water
- 10g Salt
- To start, pour 200g of seeds into a bowl and add 200g of water. Leave it overnight
⁉️Why?
?To prevent the seeds from absorbing moisture from the dough later on
- I mixed the dough by hand, but you can use a dough mixer if you prefer.
- Gather the flour in a bowl.
- Dissolve the sourdough in the water, if possible, and gradually start kneading it with the flour.
- Do not pour all the water at once.
- Add it gradually.
- Finally, add the salt and knead until you have a homogeneous dough.
- Leave the dough at room temperature for 10 minutes.
- Then, perform folds by placing the dough on the work surface. Fold each edge of the dough into a packet.
- Leave the dough again for 15 minutes and repeat the folding process.
- You should repeat this process 4-5 times.
- Then, add the soaked seeds and nuts to the dough and knead well.
- Shape the dough into a ball, place it in a large glass container, and refrigerate for at least 26 hours.
- After the time has passed, take the dough out of the refrigerator and divide it into the desired portions.
- Leave them at room temperature.
- Now, perform folds on each portion and shape them into bread loaves.
- Leave them for an additional 1-2 hours at room temperature (depending on the temperature in your home! At 21°C, it will take approximately 2 hours).
- Then, preheat the oven to the maximum temperature.
- Place a container with water inside the oven.
- Make slashes on your bread loaves.
- Bake for 10 minutes, then reduce the temperature to 160°C and bake for an additional 60 minutes.
