👨‍🍳 조리법

1. 1

   Prepare the dough: In a large bowl, combine the active sourdough starter, rye flour, wheat bread flour, salt, and lukewarm water. Mix with a wooden spoon or your hands until a shaggy dough forms. Add the sunflower oil and mix until incorporated. If the dough seems too dry, add a tablespoon or two more water. Cover the bowl with a damp cloth and let it rest for 15 minutes.

2. 2

   Develop the dough: With wet hands, perform a series of stretch-and-folds. Grab a portion of the dough from underneath, stretch it upwards, and fold it over the rest of the dough. Rotate the bowl and repeat this process about 8-10 times until the dough becomes smoother and more elastic. Incorporate half of the mixed seeds, chopped dill, parsley, and crushed coriander seeds (if using) into the dough during the last few folds.

3. 3

   First rise: Cover the bowl and let the dough rise in a warm place for 2-3 hours, or until doubled in size. Alternatively, perform a cold ferment in the refrigerator for 8-12 hours for a more complex flavor.

4. 4

   Shape the bread: Turn the dough out onto a lightly floured surface. Gently shape it into a round or oval loaf. Place the loaf on a piece of parchment paper, sprinkle the remaining mixed seeds on top, and gently press them in. Cover loosely with plastic wrap or a damp cloth and let it proof for another 45-60 minutes, or until nearly doubled.

5. 5

   Bake the bread: Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. Carefully transfer the loaf (using the parchment paper) into the hot Dutch oven or onto the baking stone. Score the top of the loaf with a sharp knife or lame. Bake covered (if using a Dutch oven) for 20 minutes, then reduce the oven temperature to 400°F (200°C), remove the lid (if applicable), and bake for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).

6. 6

   Cool: Let the bread cool completely on a wire rack before slicing and serving.