Levain
130g starter
150g rye flour
200g tepid water

100g sunflower seeds
50g pumpkin seeds
75g chopped rye

200g rye flour
220g tepid water
12g sea salt
25g treacle (optional)
Additional spices (optional)

Great tasting 100% rye bread.

Start with building the levain in the evening prior to the baking day. Leave for 10 to 12 hours to prove.

In the morning mix the additional rye flour with the salt and add to the levain. Add hot water, seeds, chopped rye. Spices e.g. cardamom and treacle are optional. Mix with a fork or spoon until all ingredients are combined. Leave for 3 to 4 hours to bulk ferment. Cover with a cloth.

Spoon the mixture into a bread tin utilising two spatulas. Spray with water and smooth the top. Sprinkle with some rye flour.

Leave to prove for another 2 to 3 hours. There is no need to slash the loaf.

Preheat the oven to 250’C.
Bake without steam
250’C 10min
230’C 30min

Take out of the oven and bread tin. Spray with water (for a shining look) and leave to cool on a wire rack.

Once cooled down wrap in cotton cloth and leave for a day before cutting into it.

Starter feeding schedule (180g)
65+65+65 equals 195
195 starter – 130 for levain = 65 starter
65 starter + 65 rye + 65 water for next batch