A dense, moist, delicious whole grain loaf, chock full of seeds! Leftover bread is perfect for slicing and toasting. If you don't have rye berries or buckwheat groats, substitute additional wheat berries, but the flavor will not be quite as nutty. You may also substitute sunflower seeds for sprouted pumpkin seeds, but I highly recommend the pumpkin seeds!
As with most sourdough breads, you will need to do a little advance planning, but it is so easy to make, and no kneading is required. I begin the evening before, feed my sourdough starter while I'm cooking dinner to allow it to bubble up, then prep the first ferment for this bread after dinner. Then I have flexibility to finish it and bake the next morning for breakfast, or later in the day for lunch or dinner.
INGREDIENTS
75 g sourdough starter (~1/2 cup)
75 g rye berries
50 g wheat berries
25 g buckwheat groats
60 g flax seeds
60 g sprouted pumpkin seeds
400 g water
100 g dark rye flour
125 g sprouted whole wheat flour
10 g sea salt
15 g honey
8 g molasses (or dark maple syrup)
METHOD
1. Place rye and wheat berries in coffee grinder, pulse several times just to crack the berries. If you don't have a coffee grinder, use a mortar and pestle, working in small batches. Place cracked grains into mixing bowl.
2. Repeat with the flax and pumpkin seeds, pulsing in the coffee grinder just a few times, then add to the mixing bowl.
3. Add the buckwheat groats, water, and sourdough starter to the bowl as well. Stir until combined.
4. Cover the bowl in plastic wrap, and a clean towel, and leave on counter or stovetop overnight (or for up to 24 hours).
5. In the morning, or 2 hours before ready to bake, gradually stir the rye and wheat flours into the fermented seed mixture, using slightly more or less wheat flour as needed. The mixture should be a thick and sticky dough.
6. Cover the bowl in plastic wrap and then a towel, and allow dough to sit at room temperature for 2 hours. The length of the second ferment is flexible, 1-3 hours is fine.
7. Preheat oven to 375 degrees. Lightly grease a loaf pan (use metal or enameled cast iron, avoid glass) with coconut oil.
8. Spread dough evenly in the loaf pan, and score the top. Bake for approximately 55 minutes, until golden brown, with a good crust, and inserted toothpick comes out clean. Allow to cool in pan before removing and slicing. Enjoy!
