Wheat-rye bread with sourdough seeds

I never cease to enjoy communication and work with my new assistant - rye leaven. How to grow this miracle at home, I have already shared with you (recipe for rye sourdough). Now I cook dark bread exclusively on it and I strongly advise you to do it.

This time I made just wonderful wheat-rye sourdough bread with the addition of sunflower and pumpkin seeds. It turned out just great! The only thing I regretted at that moment was that I kneaded a little dough (I’m just learning how to bake bread with sourdough), so the loaf came out small and low. But how tasty and aromatic!

Ingredients

• Rye sourdough (300 grams)
• Rye flour (150 grams)
• Wheat flour (150 grams)
• Water (170 milliliters)
• Salt (13 grams)
• Sunflower seeds (2 tablespoons)
• Pumpkin seeds (2 tablespoons)

Directions

1. The recipe for this simple tasty yeast-free bread includes active rye sourdough, rye flour (I have peeled flour, but wallpaper or seeded is perfect), wheat flour (the variety is not so important), water, salt, and seeds.
2. To get 300 grams of active rye starter, you need to take a tablespoon of the starter from the refrigerator (if you keep it cold) and feed 150 grams of rye flour and 150 milliliters of water in three doses. Divide this top dressing into three ascending portions. After the last feeding, the starter culture will be ready for use when it grows 2-2.5 times (I have it after 1.5 hours). Put the starter culture in a suitable dish and add 170 ml of lukewarm water. Put salt there and mix everything thoroughly.
3. Then we add two types of flour, which needs to be sieved, and seeds (we will leave a little for sprinkling the bread).
4. Knead the dough until it becomes homogeneous. You do not need to knead for a long time - there is no point in this, since there is no gluten in rye flour. The dough will be sticky and soft. We round it off, cover the bowl with a towel or plastic wrap and leave it for half an hour. During this time, the dough will practically not change, but it will swell a little.
5. Now we knead the dough again for just a couple of minutes.
6. Grease the baking dish generously with vegetable oil and put the dough into it. We level the dough with wet hands, otherwise they will simply stick. Tighten the mold with plastic wrap and leave the dough warm until it doubles in size. My bread came up in 2 hours, but the proofing time directly depends on the strength of your leaven.
7. When the dough is almost ready for baking. turn on the oven to warm up (250 degrees). We put a bowl of boiling water on the bottom of the oven - this will be a steam bath. Spray the workpiece with water and sprinkle with the seeds that were left.
8. We bake wheat-rye bread with seeds at 250 degrees for the first 15 minutes steamed (a bowl of boiling water), then remove this bowl, lower the temperature to 200 degrees and bake the bread until tender (about another 25 minutes).
9. We take out the finished bread from the oven, let it cool a little in the form, then take it out and completely cool it on the wire rack. We wrap it in a towel and leave it to rest at least until it cools completely, and best of all for 5-6 hours.
10. Just amazing bread with no less wonderful sourdough. Although, in fact, this is not wheat-rye, but rye-wheat bread, since it contains 2/3 of rye from the total amount of flour used. The bread is not sour at all, it is suitable for fasting, and it also contains no sugar. Try it, my dears!