Mix the two types of flour with the sunflower and pumpkin seeds and the flax and sesame seeds in a bowl. I always use the food processor for this.
Dissolve the yeast in the warm buttermilk, add salt, vinegar and lemon juice. Add the sourdough and buttermich to the flour and use the dough hook to make a smooth dough. Cover and let rise for half an hour. Knead again.
Form the dough into a loaf of bread on a baking tray lined with baking paper. I prefer the round shape. Cover again and let rise until the dough has enlarged.
In the meantime, preheat the oven to 200 ° C. Make a diamond cut into the loaf of bread before baking. Bake on the middle shelf for ten minutes. Then reduce the temperature to 170 ° C and bake for another 50 minutes. Tip: I always put a vessel (heat-proof) with water in the oven. Is a tip from my grandpa, who was a trained baker. Probably makes the oven air a little moist and thus the crust crispy
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