Sunflower Flaxseed Bread

The strong crust and light nutty taste make this bread a real pleasure. The taste of the bread not only comes from the toasted seeds, but also from a mild wheat sourdough and the long and cool overnight fermentation. 

The deep scoring on the loaf improves the oven spring and increases the crust formation. The roasted substances of the crust penetrate into the crumb after baking and give the bread additional flavor. 

The hydration (TA) of 179 appears to result in a soft dough, but because of the wholegrain content in the main dough it is still quite manageable.


Wheat sourdough:

  • 48g Wheat flourType 1600 or French T80
  • 48g Water 40°C
  •   5g Starter

Hydration(TA): 200 Maturity time: 12-15 hours  DT: 28-30°C

Seed soaker:

  • 60g Toasted flax seeds
  • 70g Toasted sunflower seeds
  • 80g Hot water 50-60°C

Soaking time, 2-3 hours

Main dough:

  • 101g Mature sourdough
  • 250g Wheat flour Type 700
  • 150g Wheat flour Type 1600 or French T80
  • 100g Wholegrain wheat flour, fine
  • 385g Water 20°C
  • 210g Seed soaker
  •    12g Salt
  •   1-2g Yeast (the longer the cold fermentation, the lower the yeast amount)

DT: 24°C Hydration(TA): 179  Mixing time: 8 minutes slowly/ 2-3 minutes fast


  • Briefly mix the flour, sourdough, soaker, and water (2 minutes) and allow to autolyze for 30 minutes. 
  • Add the salt and yeast and mix a further 8 minutes on slow. To finish, the dough is kneaded quickly for 2-3 minutes- the dough should completely release from the side of the mixing bowl.
  • Store the dough in a covered dough tub for 120 minutes. 
  • Fold after 40/80 minutes. 
  • After the dough matures, divide it down the middle and form into round loaves – Video demonstration here >
  • Let it relax briefly with the seam-side up and then form into elongated loaves- – Video demonstration here>
  • Place in a well floured proofing basket with the seam-side up and store in the refrigerator at 4°C. Before the dough is covered with plastic wrap in the refrigerator, it should cool for about 45 minutes first (this will prevent it from fermenting too quickly!). 
  • The fermentation time can be from 8-14 hours depending on the level of dough maturity. The optimal proofing, which gives the bread the best oven spring, is achieved when the dough has increased in volume by 50%!!!
  • Before baking, score the loaf about 1cm deep down the side of the loaf with a sharp razor. 
  • The bread is baked with strong steam at 250°C. Turn the oven down to 220°C after 10 minutes and bake until well browned. 
  • Baking time of about 35-40 minutes (To get a stronger crust, the steam can be let out towards the end of the baking time).