- 1 cup sourdough starter
- 2 ½ cups warm water (not too hot so as to not kill the yeast)
- 1 tablespoon yeast
- 1 tablespoon sea salt
- ¼ cup honey
- ¼ cup olive oil or melted butter
- ¼ cup ground flaxseed
- 3 tablespoons sesame seeds
- ¼ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup rolled oats
- 2 ¼ cups organic whole wheat flour
- 2 cups rye flour
- 2 cups organic unbleached all-purpose white flour
Mix the sourdough, water, yeast, salt, honey, and butter or oil in a 6-quart bowl. Mix in the remaining dry ingredients with a stand mixer or a spoon.
Cover (not airtight) and allow the dough to rest for 2 hours or more. The dough can be used immediately after the initial rise though it is easier to handle when cold. You can refrigerate for up to 5 days.
On baking day lightly grease an 8 ½ x 4 ½ inch non-stick loaf pan or 3 if you are going to bake all of the dough. Dust the surface of the dough with flour (be very liberal with dusting flour all around so the dough doesn’t stick as much) and cut off a chunk.
Form into loaf pan and allow to sit for 90 minutes. It will be less time if you haven’t refrigerated the dough.
Preheat oven to 400 F. Bake for about 50 minutes. Until richly brown and firm.
Remove from the pan and allow to cool completely before slicing.