Pecan and sunflower seed bread

 

400g unbleached, organic strong white flour

100g rye flour

120g sourdough starter

35g pecans (chopped)

35g sunflower seeds

15g chia seeds

285g bottled water

20g rapeseed oil

4g baker’s yeast

10g kosher salt

 

Put the flour in a mixing bowl and add the water, sourdough starter, rapeseed oil, chia seeds, salt and baker’s yeast.  Mix together well and knead the dough for 6 to 8 minutes.  Add the pecans and sunflower seeds and mix in well.  Leave to rise covered by a tea towel for 90 minutes to 2 hours.  Take the dough from your bowl and flatten slightly into a disc.  Fold in 4 edges to the centre and shape into a ball.  Leave the dough to rise on a greased flat baking tray or well floured banneton (seam upwards) for about 2 hours or until it has doubled in bulk.  Dust with rye flour and slash a cross on the bread with a lame or a razor blade.  Pre-heat  the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.