Whole Grain Bread

A very low-maintainence & healthy bread recipe. I recommend using organic flour. Any combination of seeds is fine - I like to use a mix of flax, sunflower and sesame seeds.

Time: 18-24 hours

Dough mass: 1242

Dough hydration: 75%

Ingredients

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• 600 g - Whole wheat flour
• 450 g - Water
• 12 g - Salt
• 80 g - Levain/sourdough starter
• 100 g - Mixed Seeds

Method

1. Mix all ingredients together until no dry spots remain, then allow 8 hours of resting/rising time.
2. Dump all ingredients into an oiled or paper-lined loaf pan, then place in the refridgerator overnight.
3. Preheat oven to 450, then bake bread straight from the refridgerator for 1 hour.