• 150g seeds (pumpkin seeds, sunflower seeds and sesame)

  • 150ml boiling water

  • 1 sachet dry yeast

  • 250ml lukewarm water (for the yeast)

  • 1 tablespoon of sugar

  • 30g sourdough

  • 300g wheat flour

  • 100g spelt flour

  • 100g rye flour

  • 15g salt

  1. Mix the seeds and pour 150ml of boiling water over the seeds and let them swell for 2 hours.

  2. After 1.5 hours, mix the dry yeast with the sugar and 250ml of lukewarm water and leave to rise for 10-15 minutes.

  3. Now knead the flour with the other ingredients, the seeds and the yeast mix for 5-8 minutes with a kitchen machine. Then form the dough into a ball, place it in a bowl, dust with some flour, cover the bowl with a kitchen towel and let it rise for 1.5 hours at a warm place.

  4. Every 30 minutes stretch the dough several times and form it into a ball again.

  5. Preheat the oven to 230°C/440°F.

  6. Place an ovenproof bowl of water in the oven.

  7. Now shape the dough into an oval loaf on a floured working surface and dust it again with flour. Place the loaf on a baking tray covered with baking paper and let it rise again for another 10 minutes.

  8. Reduce the oven temperature to 200°C/390°F and bake the bread for 35-40 minutes.

  9. You can check with a wooden skewer and the knock test if the bread is ready.