Whole-Wheat Sourdough Seeded Toast

Ingredients

• 115 g Active natural sourdough starter (Prepared from an equal-ratio starter refresh; use after it has doubled in volume.)
• 400 g Whole-wheat flour (The source specifies Kangaroo flour.)
• 50 g Rye flour (Rye flour.)
• 315 g Water
• 9 g Salt
• 50 g Mature sourdough starter for refreshing (Taken from refrigerated starter for the day-before refresh; the refreshed starter also uses the flour and water listed below.)
• 50 g Whole-wheat flour for starter refresh (Mix with the 50 g starter and 50 g water in equal proportions.)
• 50 g Water for starter refresh (Mix with the 50 g starter and 50 g flour in equal proportions.)

Steps

1. 1

   The day before baking, take 50 g of refrigerated natural sourdough starter and place it in a clean jar.

2. 2

   Add 50 g flour and 50 g water to the jar, using equal amounts of starter, flour, and water. Mix thoroughly.

3. 3

   Leave the jar outside the refrigerator overnight. By morning, the starter should have doubled in volume.

4. 4

   Measure 115 g of the refreshed starter for the bread dough. Return the remaining starter to the refrigerator for storage.

5. 5

   Combine the 115 g active starter with the 400 g whole-wheat flour, 50 g rye flour, 315 g water, and 9 g salt to make the dough. The stated finished dough weight is 889 g.

6. 6

   Heat the oven for 30 minutes at 300°C, with the cooking pot inside so that the pot preheats as well.

7. 7

   Place a pan containing water on the lower rack of the oven to provide steam and help keep the bread soft.

8. 8

   Place the dough in the preheated covered cooking vessel and bake for 10 minutes at 300°C.

9. 9

   Reduce the oven temperature to 240°C and continue baking for 10 minutes.

10. 10

    Remove the lid and bake for a further 10 minutes at 220°C.

Notes

The title mentions seeds, but no seed type or quantity is provided in the written ingredient list, so seeds were not added as a quantified ingredient. The source does not specify dough mixing technique, fermentation time after mixing, shaping, loaf-pan preparation, or cooling time. Oven temperatures are preserved as stated in the source; confirm whether the author intended °C for your oven.

Nutrition per serving

• bread
• breakfast
• whole-wheat
• sourdough
• rye
• baked
• make-ahead
• school lunch