Sourdough Bread with Brown Rice and Seeds

Here's how:

• 1

  Day 1

  Bring water to a boil and pour it over the ingredients to scald them. Let stand at room temperature overnight, covered with plastic wrap or a lid.

• 2

  Day 2

  Dissolve the yeast in the water.

• 3

  Mix all the ingredients for the dough, except for the salt, on low speed for 3 minutes and then on high speed for 8 minutes. Double the time if you’re kneading by hand. 

• 4

  Add the salt and continue mixing quickly for 5 minutes. Double the time if you're kneading by hand. 

• 5

  Reduce the heat and stir slowly for 1–2 minutes.

• 6

  Scrape the dough (which is sticky) into an oiled bowl or plastic container. Cover with plastic wrap or a lid and let it rest for 60 minutes.

• 7

  Fold the dough in the bowl; if it's sticky, you can use a spatula to fold the edges toward the center and try to turn the dough over.

• 8

  Let the dough rest for 30 minutes, fold it once, and let it rest for another 20 minutes.

• 9

  Flour the table well and gently scrape out the dough.

  Divide the dough in half, fold each piece in half, and roll each piece into an oblong loaf.

• 10

  Place on a baking sheet lined with parchment paper and let rise under a dish towel or in a turned-off oven with only the light on for about 30 minutes.

• 11

  Take the bread out of the refrigerator and let it come to room temperature, then preheat the oven to 275 °C.

• 12

  Place the loaves in the oven, lower the temperature to 225 °C, and bake for about 25 minutes.