Many seeds bread

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http://crucide.livejournal.com/96801.html (Russian)

Makes 2 loaves

soaker

Flax seeds - 63g
Water - 190g

Levain

Rye sd starter - 40g
Rye flour - 140g
Water - 180g

Final dough

Soaker
Levain
Water - 312g
Wheat flour - 698g ( I used half whole wheat).
Rye flour - 74g
Salt - 20g
Sunflower and pumpkin seeds (roasted)

fermentation

2 hrs with two stretch & fold.

proofing

50-60 minutes

baking

Bake in a steamed oven at 250°C for 10 minutes, then 15 min at 210°C

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