Wild Yeast

MULTI-SEED BARLEY BREAD

Ingredients

100 g of active starter

320 to 350 g of water

75 g of whole-grain barley flour

400 g of type T65 (high-gluten) wheat flour

40 g of fine durum wheat semolina

75 g of mixed seeds (sesame, poppy, flax, sunflower)

70 g of water for soaking the seeds

10 g of salt

STEPS

Preparing the seeds: In a frying pan, lightly toast the seeds for several minutes, watching carefully so that they do not burn. Pour them into a bowl and add the 70 grams of water. Let them soak until the seeds have absorbed all the liquid. Set aside.

Autolysis: Pour the water, the two kinds of flour, and the fine semolina into a large bowl. Mix quickly with a wooden spoon to thoroughly combine. Let stand for a 45-minute autolysis.

Adding the starter: ...