Seed bread

Medium strength flour 2380g | Water 1540g | Yeast 23g | Salt 47g | Sourdough 600g | Mix of seeds 400g

The seeds you use do not matter as long as they are small and raw.
Only a fifth of the seeds are added to the dough, at the end, along with the yeast.
Just before cooking, paint the bread with a water and flour mix and roll it on seeds so they stick to it.

Bread preparations