Mill City Cooks

Seedy Whole Wheat/Rye Sourdough

By Riley Sharbonno, Bread Festival Showcase Baker

Ingredients

  • 3 cups freshly ground whole wheat flour
  • 3 cups freshly 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 ingredients 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 minutes at ~425. If you want brown chewy crust, safely dump ice into oven tray and close.