And so I did not wait long until I bake this recipe. I made some small changes, like roasting the seeds before soaking them and I made the sourdough with freshly milled wheat. My third change is that I bake the bread a little bit longer, so that I get thick aromatic crust.
The resulting bread is delicious, an easy to handle dough, with a very good ovenspring and a great taste. I can just repeat what Lutz already said: A new favourite! Continue reading