Homemade Wheat-Rye Bread with Active Sourdough and Sunflower Seeds

In a large bowl, place both types of flour: 400g of bread flour and 100g of whole grain rye flour. Pour in 350g of water (leave 25g for later). Using a spatula or your hands, mix the ingredients only until all the flour is moistened and there are no dry lumps. Do not knead the dough! Cover the bowl with plastic wrap or a damp cloth and let it rest for 60 minutes at room temperature. This process is called autolyse - it allows the flour to absorb water, which starts gluten development effortlessly and makes the dough more elastic.

After 60 minutes of autolyse, the dough should be smoother. Add 100g of active sourdough on top of the dough. Using your fingers, with a pinching motion (the so-called 'pincer method'), incorporate the sourdough into the dough. Then add 10g of salt and the remaining 25g of water. Again, using your hands, knead and gently fold the dough in the bowl for about 5 minutes, until all the ingredients are well combined. The dough will be sticky and tacky - this is normal.

Cover the bowl and set the dough in a warm place (about 24-26°C) for 4 hours for bulk fermentation. During this time, the dough will rise and gain strength. Instead of traditional kneading, we will be folding it. After the first 30 minutes of fermentation, perform the first fold: wet your hands with water, reach under the dough from one side, gently pull it up and fold it over to the center. Rotate the bowl 90 degrees and repeat the process. Do this a total of 4 times (from each side). Repeat the series of 4 folds every 45 minutes, performing a total of 4 series.

During the last, fourth folding, add the seeds. Sprinkle 50g of sunflower seeds and 30g of flaxseeds on the surface of the dough. Perform the folding as before, trying to distribute the seeds evenly throughout the dough. If you are using honey, add it at this point. After this folding, cover the bowl and let the dough ferment for the last 45-60 minutes.

Gently remove the dough from the bowl onto a lightly floured surface. Do not knead it to avoid losing air bubbles. Flatten the dough into a rectangle, then fold its sides towards the center to form a ball. Cover the dough with an inverted bowl and let it rest on the counter for 20-30 minutes. This step (known as 'bench rest') relaxes the gluten and makes the final shaping easier.

Prepare a proofing basket (banneton) or a colander lined with a clean kitchen towel. Generously dust it with rice flour. Shape the loaf: flatten the dough ball, fold the top part inwards, then the sides, and finally roll the dough tightly from top to bottom, creating an elongated or round loaf. Seal all the seams well. Place the loaf seam side up in the prepared basket. Cover the basket with plastic wrap or place it in a large plastic bag and put it in the refrigerator for 12-18 hours. This is cold fermentation, which develops the flavor of the bread.

The next day, at least 45 minutes before baking, place a covered cast iron pot in the oven and preheat it to 250°C. When the oven and pot are hot, carefully remove the pot. Take the dough out of the fridge, flip the basket, and gently transfer the loaf onto a piece of parchment paper. With a sharp knife or razor blade, make one long, deep (about 1 cm) cut on the top. Using the paper, carefully transfer the loaf to the hot pot. Cover with the lid and place in the oven. Bake for 20 minutes.

After 20 minutes, carefully remove the lid from the pot. Reduce the oven temperature to 220°C. Continue baking for another 20-25 minutes, until the crust is a deep golden-brown. The bread is ready when it sounds hollow when tapped on the bottom. You can also use a kitchen thermometer - the internal temperature should be 96-98°C.

Immediately after removing from the oven, carefully transfer the hot loaf from the pot to a metal rack. Leave it to cool completely, which will take at least 2-3 hours. This is a very important step! Slicing hot bread will cause the crumb to become sticky and gummy, as chemical processes are still occurring inside. Patience will be rewarded with the perfect texture.