Mill City Cooks

SEEDY WHOLE WHEAT/RYE SOURDOUGH

3rd Place Winner in the Yeasted Category!
by Riley Sharbonno

Ingredients

3 cups Fresh Ground Whole Wheat Flour
3 cups Fresh Ground Rye Flour
1 cup active Sourdough Starter (wild yeast, water & flour)
1/4 cup hemp seeds
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup sunflower seeds
~3 cups water
One Peeled Potato
1/2 cup olive oil

Method

Day 1:
Grind grains to flour ( or skip if you are using pre-ground flour
Add all flour, salt and water together and mix well. Let sit covered at room
temperature for 6-24 hours.
Add all seeds to a bowl and cover with water. Let soak 6-24 hours.
Day 2:
Mix all ing redients together. If you’ve got a ridiculously strong home mixer at
home, use that.If not, or you just love the squishy dough in your hands,
kneed by hand. Add flour slowly until the dough is slightly tacky, but not
sticky. DO NOT ADD TOO MUCH FLOUR.
Dump into oiled bowl. Let sit until doubled in size. Shape the dough and…
Bake: 45-60 Min at ~425. If you want brown chewy crust, safely dump ice
into oven tray and close.

Gold Medal® Flour
2nd Annual Bread Festival
Photo by: Mill City Times