Recently all my breads look quite rustic. The shape is far from perfect, and the crust is twisted. It’s the heat fault, of course!
Or maybe its not bakery look makes them special!
Today Czech bread, slightly modified by me. Delicious, long time fresh and extremely east to make!
150 g (5,3 oz) wholemeal sourdough starter
300 g (10,5 oz) room temp. water
300 g (10,5 oz) wheat flour sourdough starter
100 g (3,5 oz) wholemeal flour
100 g (3,5 oz)meal flour
1,5 teaspoon salt
1 teaspoon instant yeast
1/3 cup dry pumpkin seeds
1/3 cup sunflower seeds
Mix all the ingredients in a food processor for about 8 min. You should get loose dough. Put aside for 10 min., after 10 min. mix again for 5 min. Put aside to rise for about 2 hours. Place the dough in a floured basket and leave to rise for about 40 min. – 1 hour. Place in a hot bread pan, cut slashes diagonally across the upper surface. Bake at 240 oC (480 F) for about 40-45 min. Cool down.