30 g raw sunflower seeds
34 g raw pepitas (pumpkin seeds)
32 g poppy seeds
33 g white sesame seeds
120 g dark rye flour (stone ground)
120 g whole wheat flour
6 g salt
300 g hot water
Mix the ingredients for the soaker and leave it for 12 hours at room temperature.
100 g whole-wheat starter
204 g water
304 g whole-wheat flour
Mix the ingredient and let the sponge ferment for 12 hours in warm place.
800 g whole wheat flour
400 g dark rye flour
908 g water
20 g salt
Dissolve the sponge in 450 g of water and sponge in 458 g of water. Transfer them to mixing bowl. Add the flour and salt and mix by hand until it is thoroughly combined and all the flour is hydrated. Cover the bowl (I use plastic bag) and leave it for 30 minutes.Knead the dough in mixing bowl and leave it for 30 minutes. Knead again, cover the dough and let it ferment for 3 hours.
Divide the dough and put it on floured countertop. Shape the loaves.
Option no.1 (what would I do if I baked these bread in loaf pan)
You can place the shaped loaves in oiled loaf pans (2-3) and cover with damp cloth. Score the loaves and put them in the oven preheated to 475 F.
Bake for 15 minutes and then turn down the temperature in the oven to 400 F and bake for 20 minutes more.
Option no.2 (For the first time I baked in my Romertoph clay cooker)
Soak bottom of clay cooker in warm water for 15 minutes. Drain cooker bottom of cooker pat dry and grease. Put the loaf and let stand covered for an hour. Then soak top of cooker in water, drain, pat dry and grease.Place covered cooker in cold oven. Set oven tat 475 F. Bake for 30 minutes covered. Turn down the temperature in the oven to 400 F and bake for 10 minutes. Remove the bread from cooker and cool on wire rack.
Second loaf I baked in the oven safe pot with an extra part from my round pan.