Sourdough Bread with Toasted Seeds

Here's how:

• 1

  Toast the seed mixture in the oven at 200 °C for about 10 minutes, until they have taken on a little color (toasting really brings out the flavor of the seeds).

• 2

  Mix together the yeast, sourdough, and water. Add all the ingredients except the salt.

• 3

  Knead until the dough is elastic and smooth, about 10 minutes in a mixer. Double that time if you’re kneading by hand. Add the salt at the end of the kneading process. The dough should be loose, but not sticky.

• 4

  Shape the dough into a smooth, even ball. Let it rise until doubled in size in a covered bowl for at least 2 hours.

• 5

  Pour the dough onto the table; handle it as little as possible.

• 6

  Divide the dough into 2 pieces (for loaves) or 4 pieces (for baguettes) and gently roll them out to the desired length. Finish by rolling the pieces in your choice of seed mix.

• 7

  Place on a baking sheet and cover. Let rise for about 1 hour.

• 8

  Preheat the oven to 260 °C and, at the same time, place a pan with 0.5 L of water inside.

• 9

  Make 2–3 cuts across the bread just before placing the baking sheet in the oven, then lower the temperature to 220 °C.

• 10

  Bake in the middle of the oven until the bread is nicely browned, about 20–25 minutes.

• 11

  Let it cool on a wire rack.