Another delicious country bread that I adapted using the same basic recipe from Chad Robertson's book.
Note: I added the flax seeds including the liquid in it, as the original recipe in the book did not mention anything about straining the seed. As a result, my dough became very sticky and wet. I was a little bit worry, but as you can see from the photo, it actually came out very nice.
Country Wholewheat Bread With Flax and Sunflower Seeds
Recipe adapted from Chad Robertson's book, Tartine Bread
Makes 2 (large loaves)
1 tbs mature sourdough starter
200 g (78℉) water
100 g whole wheat flour
100 g rye flour
750 g + 50 g water (80℉)
200 g leaven
500 g white wholewheat flour (you can use regular whole wheat flour)
200 g dark rye flour
300 g bread flour, or all-purposed flour
20 g salt
1/2 cup flax seeds
1 cups boiling water
2 cups raw sunflower seeds
The night before, make the leaven by mixing all ingredients. Cover and leave to ferment at room temperature for 12 to 16 hours.
Place flax seeds into a bowl and pour boiling water into the seeds. Set aside and leave to cool. The seeds will become gooey.
In a large bowl add 750 grams of water and 200 grams of levain. Stir to disperse. Add wholewheat, dark rye, and bread, or all-purposed flour. Mix well. Autolyse (rest) 25 to 40 minutes.
Add the remaining 50 grams of water, and the salt. Mix using your hands by squeezing the dough between your fingers, then fold the dough on to it self. Transfer the dough into a large container with lid. Cover - rest for 2 hours. During this resting period, you will perform 4 series of fold every 30 minutes, adding flax and sunflower seeds on the second fold. When the forth fold is completed, let the dough rest for another 2 hours.
Transfer the dough onto kitchen counter top that has been dust with flour (dust lightly), divide the dough into 2 equal portions. Preshape each portion into light boule, cover to prevent from drying. Rest 20 - 30 minutes.
After 20 - 30 minutes of resting, flip the dough over so that floured side is now facing up. Shape each into tight boule as shown on this video.
Line 2 bannetons (or bowls if you don't own banneton) with clean kitchen linens. Dust the linens with mix of rice flour and all-purposed flour. Transfer each boule into banneton. Cover - refrigerate for 12 hours. If you don't want to wait that long, and prefer milder flavor loaves, let them rise at room temperature (75 - 80℉) for 3 to 4 hours.
20 minutes prior baking the bread, preheat oven to 500℉. Chad Robertson suggested using combo cooker, but I used la cloche (and did not preheat it) as I don't own combo cooker. If you have combo cooker, preheat the cooker as well.
Take one dough out from refrigerator, carefully transfer it into la cloche (please be very careful if you use combo cooker, I can only imagine how hot it is after being preheated in the 500℉ oven for 20 minutes). Score the dough with basic square pattern. Place it in the oven, put the lid on, immediately turn the oven temperature down to 450℉ (my oven isn't that reliable, so I always turn it down to 460℉). Bake for 25 minutes. After 25 minutes, remove the lid (again, be careful if you are using combo cooker), continue to bake for another 25 minutes, or until dark golden brown. If you are planning to bake the second loaf, preheat the oven back to 500℉, and repeat the same process.
Remove from the oven, and transfer into rack to cool before serving.