I don’t have time to bake very often and there are a number of grains and seeds in my kitchen going to expire now. There is also a 2-day old rye sourdough in the fridge. It smelt very sour. Therefore I made this bread in an attempt to clear these stuff, and the result is not bad!
The bread contains a soaker with sesame seeds, rolled oats, linseed, semolina and sunflower seeds. The soaker had a strong semolina flavor but the flavor was not noticable in the bread. Instead the bread has a stronger sesame flavor especially in the crust.
The most interesting thing is the bread is only mildly sour. Maybe I don’t have to throw out a 2-day old sourdough now. The bread is mildly sweet because of the grains too. I quite enjoyed this bread, especially enjoyed throwing anything I have on hand to the bread and returned with pleasing result.
My recipe (600 g bread dough):
100% high gluten flour
20% rye sourdough (2-day old)
90% water (40% for soaking the seeds overnight with some salt added)
1% instant yeast
30% seeds (sesame seeds, rolled oats, linseed, semolina, sunflower seeds)
Baked at 230C.