Whole wheat bread with sourdough and sesame and linseed seeds

Ingredients for 2 servings:

• 300 g flour (whole wheat flour), freshly (finely) ground and 30 g dried wheat sourdough
• 350 ml water, for the pre-dough
• 520 g flour (whole wheat flour), freshly (finely) ground
• Water
• 2 tsp coriander, crushed
• 2 tsp fennel seeds, crushed
• 1 ½ tbsp caraway seeds
• 2 tsp salt
• sesame
• linseed

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Make a viscous dough from the dried wheat sourdough, the finely ground whole wheat flour, and the water and let it stand for 12 to 18 hours at 25 to 30°C. Take some of the pre-dough and dry it. Then make a dough with the pre-dough and the remaining ingredients. Add enough water until the dough is slightly drier than a sponge cake batter. Knead vigorously (best with a mixer). Then let the dough rest for 50 minutes. After the dough has rested, knead vigorously again and pour into two sourdough-safe loaf pans. Let it rise at around 40°C until it has increased in volume by 1.5 times. Then bake in a preheated oven at a decreasing temperature (230-210-190-170°C) for 60-70 minutes.