This recipe makes enough for two loaves of bread.

Ingredients:

• 600 g of flour (preferably gluten-rich bread flour)
• 200 grams of rye flour
• 225 grams of wholemeal flour
• 625 ml of water at room temperature
• 25 g of fresh yeast or 10 g of dry yeast
• 225 gr of active sourdough
• 22.5 grams of salt
• 1.5 cups of seed mixture (sesame, flax, poppy, fennel, sunflower seeds or anything else)

Instructions:

1. Soak all the seeds in water.
2. Fill a large bowl with water.
3. Mix in sourdough and yeast.
4. Mix all the flour (it is advisable to filter to ensure no lumps in the flour) and add it to the bowl.
5. Put everything together into a sticky dough, cover with plastic wrap and wait 30 minutes.
6. Add salt and mix well – wait 30 minutes.
7. Stretch one end of the dough and fold over the remaining dough for all four sides. 
8. Cover with plastic wrap and wait half an hour.
9. Repeat the folding and wait half an hour.
10. Divide the dough in half.
11. Shape each half of the dough into an elongated loaf that fits the rectangular pan.
12. Drain all the liquid from the soaked seeds and roll each loaf of bread in the seeds so that they are coated on all sides.
13. Bake at 180 degrees Celsius / 356 degrees Fahrenheit for about half an hour or until golden.