500 g wholemeal flour
2 tablespoons ground flaxseed
2 tbsp sunflower seeds
1 tsp liquid honey
2 g yeast
4 dl lukewarm water
1 1/2 tsp salt
Mix flour, seeds, and salt in a bowl. Dissolve honey and yeast in water, then add to the flour mixture. Stir well with a ladle until no lumps of flour remain. The dough should be sticky.
Leave the covered dough bowl to stand overnight at room temperature (max. 21°C/70°F) for 9-12 hours. The dough should now have risen slightly and be bubbly. Transfer the dough to a lightly floured surface. Clean the bowl and preheat it in the center of an oven preheated to 220°C/425°F for a maximum of 5 minutes.
Pull the edges of the dough upwards towards the center all around and press down lightly. Place floured side down in the preheated YIV bowl, cover with the lid and bake immediately.
Bake the bread for about 30 minutes. Remove the lid. Bake for another 10 minutes. Take the bowl out of the oven, remove the bread, and let it cool on a wire rack.
Tip: Use 1/4 g of dried yeast. Chopped nuts, rolled oats, etc. can also be used instead of flax seeds and sunflower seeds.
