Sourdough Bread with Toasted Walnuts and Sunflower Seeds

Here's how:

• 1

  Preheat the oven to 225 °C and toast the walnuts and sunflower seeds for 5–7 minutes, stirring a couple of times so they toast evenly and nicely.

• 2

  Dissolve the yeast in the water. Add the remaining ingredients, except for the salt, walnuts, and sunflower seeds. Mix slowly for 3 minutes and quickly for 4 minutes. Double the time if you’re kneading by hand. 

• 3

  Add the salt and mix quickly for 4 minutes. Then add the walnuts and sunflower seeds and mix slowly for about 1 minute. 

• 4

  Scrape the dough into an oiled plastic bowl and cover with a lid. Let the dough rest at room temperature for about 30 minutes.

• 5

  Fold the dough, knead it a little in the bowl, and let it rest for another 30 minutes at room temperature, covered.

• 6

  Flour a table, carefully remove the dough, divide it into three parts, and gently shape them into loaves or rolls.

• 7

  Place the loaves in floured proofing baskets or on a baking sheet lined with parchment paper, cover with a baking cloth, and let them rise for about 45 minutes.

• 8

  Preheat the oven to 275 °C.

• 9

  Carefully turn the loaves out of the proofing baskets. Feel free to score the loaves with a sharp knife.

• 10

  Place the loaves in the oven at 275 °C, then lower the temperature after 5 minutes to 230 °C and bake for about 26 minutes, or until the internal temperature of the bread reaches 96–98 °C.