Recipe of Semi-whole wheat bread with seeds

Ingredients

• 280 g strength flour
• 100 g spelt flour
• 20 g rye flour
• 115 g sourdough (100%)
• 12 g salt
• 240 thousand of water

Directions

1. 1

   Mix the flours with the water, I use the Silvercrest Bread Maker, in program 9 (just mix and stop the program)

2. 2

   I take out the dough and let it rest (2 hours) autolysis

3. 3

   Add the salt and sourdough, knead on program 9 (kneaded, 10mints, whole)

4. 4

   I take out the dough, stretch it into a rectangular shape and add the seeds. Previously I toasted the seeds, boiled water and left them for half an hour in this water, then added them to the dough, folding the dough on itself and tightening it a little so that it adjoins the dough well with the dough.

5. 5

   I make a ball shape and make a batch of folds (3/4) with all of 30mits

6. 6

   I form by rolling it up on itself and I pass it to the banetton, I let it go a little (in my case like 45 mints)

7. 7

   I put it in the fridge all night (14 hours), giving it a slow fermentation, the next day I take it out and put it in the bucket, let it rise (about an hour)

8. 8

   I bake, on the program 15 oven, one hour, toasted high