Ingredients

300 grams of Organic Stone Ground White Flour

75 grams of Organic Dark Rye Flour

250 ml warm water (add more if needed)

125 grams of sourdough starter (I used rye)

1 tsp of dried instant yeast

1 tblesp of brown sugar

1 1/2 tsp salt

25 grams of Organic Three Malts and Sunflower brown flour or you can substitute wheatgerm as in the original recipe

15 grams of porridge oats

15 grams of sesame seeds

15 grams of flax seeds (whole not crushed)

90 grams of mixed seeds for decoration

Method

Mix the flours, seeds, instant yeast, sugar, salt together in a large bowl. Add your sourdough starter and water and knead for about 10 minutes until smooth. Put in a bowl and cover with a plastic bag for about an hour and a half until doubled in size. Release some of the gas from the risen dough by pressing gently. Form into an oblong and coat with the seeds. Place in an oiled loaf tin and cover again for about another hour until risen. Set the oven for 200 c or Gas mark 7. Bake for about 25 minutes until its fairly brown. Remove from the tin and cook upside down for about another 10 -15 minutes so that the bottom gets nice and brown. cool on a cooling tray.