Mixed Rye Bread with Omega-3 Seeds

Rye sourdough bread with a long fermentation – the schedule below works perfectly for an after-work start. Tip: The starter planner in the Ernterei app reminds you in time to refresh your starter and complete each step.

Ingredients

• 70 gwhole rye flour
• 70 gwater
• 70 gsourdough starter
• 160 grye flour (type 997)
• 300 gwheat flour
• 110 gmixed seeds (10 g sesame, 50 g sunflower seeds, 50 g omega-3 seed mix)
• 340 gwater (38°C / 100°F)
• 12 gsalt

Instructions

1. Sourdough: Mix the starter, rye flour, and water into a paste, let rise for 4.5 hours at 20°C / 68°F (4 h 30 min)
2. Main dough: Knead the sourdough with 160 g rye flour, 300 g wheat flour, 340 g water (38°C / 100°F), and 12 g salt for 10 minutes into a thick batter, then cover and let rise at room temperature for 12 hours (20 °C · 12 h)
3. Cold fermentation: refrigerate for 12 hours (5 °C · 12 h)
4. Preheat the oven with the Dutch oven inside to 250°C / 480°F. Gently shape the dough into a ball and let it rest in a bowl at room temperature for 30 minutes. (20 °C · 30 min)
5. Place the dough ball seam-side up into the Dutch oven and bake covered at 230°C / 445°F for 40 minutes (230 °C · 40 min)
6. Bake for another 10 minutes uncovered to develop the crust (230 °C · 10 min)
7. Let the bread cool on a wire rack (20 °C · 60 min)