1 LOAF portions

3 / 5difficulty

450 min.

Ingredients

Rye sourdough starter:

2 tsp sourdough starter
150g Pernerka Fine Wholemeal Rye flour
150ml boiled water

For the bread:

130g sunflower seeds
130g Pernerka Fine Wholemeal Spelt flour
Rye sourdough starter
20g pumpkin seeds
50g hazelnuts or walnuts (roughly chopped)
60g flax seeds
40g sesame seeds
25g chia seeds
25g psyllium (soluble fibre)
2 tsp Himalayan salt
1 tbsp wine vinegar
1 tbsp honey
3 tbsp coconut oil
200 – 250ml lukewarm water

Tips and tricks

You can add your favourite seeds, you don’t need to follow our choice. However, please stick to the quantities as per the recipe.

Procedure

1) In a bowl, mix the sourdough starter with the rye flour and water. Cover the bowl, and let the mixture activate at the room temperature for 12 hours.

2) After 12 hours, save 2tsp from the rye starter for your next baking (store it in a glass jar with a lid in the fridge).

3) Put all the dry ingredients in a bowl. Mix all the remaining ingredients; the lukewarm water, coconut oil, salt, honey, wine vinegar; in a separate bowl. Pour the liquids together with the rye sourdough starter into the dry ingredients and mix well.

4) Oil the inside of a loaf tin with some coconut oil, then transfer the bread mixture into it. Cover and let it rise for 4 – 6 hours.

5) Bake the bread at 180C for about one hour. Please note, if you’re using a silicone loaf mould, we recommend that you take the bread out of it half way through baking, place it on the oven grid and finish baking. This is to ensure that the top of the loaf will be crispy.

6) Cool down before slicing and serving. Enjoy!