Wild Yeast

SEEDED MILLED RYE BREAD

Ingredients

125 g of active starter fed exclusively with rye the previous day

100 g of type T65 (high-gluten) white flour

120 g of rye flour

½ teaspoon of powdered malt (optional)

40 g of crushed rye grains

40 g of whole-grain wheat

300 g of water

85 g of mixed seeds (sunflower, squash, flax, sesame, etc.)

1 tablespoon of honey

6 g of salt

Oat or wheat flakes for the exterior

STEPS

Preparing the seeds: Dissolve the starter in the water. Pour in the wheat and rye grains and the seed mixture. Let soak for 8 to 12 hours.

Mixing: The next day, add the flours, honey, salt, and malt powder. Mix with a wooden spoon. Pour the mixture into a cake pan covered in parchment paper.

Spray a little water on top and sprinkle with the ...