• 245 g water
• 2.5 g dry active yeast
• 5 g salt
• 40 g sunflower seeds
• 20 g brown linseeds (or another seed you like)
• 50 g whole wheat flour
• 250 g bread flour

In large bowl, mix everything except the bread flour. Mix until salt is dissolved.

Add bread flour and mix into dough. Cover and put in fridge for 30 minutes.

Do a strengthening fold and chill again for 30 minutes.

Do a strengthening fold. Now refrigerate for 24 hours. Do a strengthening fold about half way through fermentation.

Remove from fridge and preshape into a boule. Rest for 20 minutes.

Shape and place in proofing basket. Proof for 1 - 1 ½ hours.

While proofing, place baking vessel in oven and heat to 480° F.

Turn out loaf into pan and score.

Place in oven, turn down temperature to 450° F. Bake for 25 minutes. Remove cover and bake for 10 minutes or until done.

Prep time: 26 ½ to 27 hours
Baking time: 35 minutes

Source: Chain Baker