Recipe:

makes a 9inch loaf

100g sourdough starter

470g water

240g whole wheat flour

280g bread flour

50g flax seeds

50g sunflower seeds

19g salt

Method:

1. Add all ingredients into a stand mixer. Mix on medium speed using a dough hook for around 10 minutes. Allow the dough to bulk ferment at 78 degrees Fahrenheit for 4 hours. After each hour, tension fold the dough to give structure.

2. After the fourth hour of fermentation, shape the dough by folding the left and the right sides into each other. Then take the top part of the dough to tuck and roll it towards you into a tightly shaped loaf. Then pinch and seal the ends and dust the loaf entirely with flour.

3. Add the dough into a loaf tin to rise for 3 hours at 78 degrees Fahrenheit. Preheat your oven to 500 degrees Fahrenheit.

4. Bake for around 1 hour or until the loaf is golden brown. Allow to cool down for at least 2 hours before slicing your loaf. Enjoy.