Recipe (1 loaf for 9 X 5 inch pan, NOT 9 X 13 inch pan as stated in the video)
INGREDIENTS
* 500g sprouted whole grain flour – that’s approx 3 cups and 2 Tbs (video used spelt, but whole wheat works well too! If you don’t have sprouted grain flour, you can use any whole grain flour.)
* 2 tsp himalayan pink salt
* 2 Tbs unfed starter from fridge
* 1 ¾ cups room temperature water
* ¼ cup each of sunflower seeds, pumpkin seeds, black sesame seeds, hemp seeds, and ground flaxseed
INSTRUCTIONS
Mix: Whisk flour, salt, and seeds in a large bowl. Stir in the water and unfed starter until a shaggy, wet dough forms and no dry patches remain.
First Rise: Cover the bowl tightly. Let it sit on the counter at room temperature for 12 to 18 hours (overnight) to ferment.
Shape & Second Rise: Transfer the dough into a greased 9 X 5 inch loaf pan. Cover and let rise for 2 to 4 hours until puffy.
Bake: Bake at 400 deg F for 1 hour (first 40 minutes with cover on, last 20 minutes with cover off). Cool completely before slicing.