Ingredients:
For the sourdough starter:
- 100g all-purpose flour
- 100g whole wheat flour
- 200g water
- 50g active sourdough starter
For the bread dough:
- 400g all-purpose flour
- 100g whole wheat flour
- 325g water
- 10g salt
- 50g crusted seeds (a mix of sesame, sunflower, and pumpkin seeds)
- 50g cacao flakes
Instructions:
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To make the sourdough starter, combine the all-purpose flour, whole wheat flour, water, and active sourdough starter in a bowl. Mix well, cover with a towel, and let it sit at room temperature for 12 hours or until it becomes bubbly and active.
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In a separate bowl, mix together the all-purpose flour, whole wheat flour, water, and salt until a shaggy dough forms.
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Add the active sourdough starter to the dough and mix until well combined.
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Knead the dough for 10-15 minutes until it becomes smooth and elastic.
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Add the Cacao Flakes to the dough and mix until they are evenly distributed.
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Place the dough in a greased bowl, cover with a towel, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
- Place the seeds and cacao nibs on a clean cloth, brush the dough with water and place the dough on top of the seeds.
- Preheat the oven to 450°F (230°C) and place a Dutch oven or cast iron skillet in the oven to heat up.
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Once the oven is hot, carefully transfer the dough to the hot Dutch oven or skillet. Use a sharp knife to score on the top of the dough.
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Cover the Dutch oven or skillet with a lid and bake for 30 minutes.
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After 30 minutes, remove the lid and bake for an additional 10-15 minutes, or until the bread is golden brown and sounds hollow when tapped.
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Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Enjoy your delicious sourdough bread with crusted seeds and cacao flakes mixed in the dough!