Seed Sourdough Bread - 70% Seeds and 100% Authentic German Recipe

In this video I am showing you how to make a seed sourdough bread with more than 70% seeds. It is a very authentic German recipe as we will be using rye seeds. But you can also use any other seed that you like. Furthermore, you can also use a different flour, other than rye. I love this bread since it is very hearty and has a great consistency with all the seeds. Ingredients for 2 breads: * 500 grams of rye seeds, soaked in water for 12 hours resulting in 700 grams. I did not let them sprout, but you could definitely do that too. Then the following ingredients I calculate based on the 700 grams of seeds * 95% of water * 80% of fullgrain rye flour * 20% of sourdough * 2% salt Steps: 1. Soak the rye seeds in water for 12 hours. You can also let them sprout if you remove the water and keep them dry for some time. Make sure the water is dripped out. The mass should have increased. In my case the seeds gained around 30% in weight. 2. Mix everything together 3. Ferment for at least 10 hours. For a more sour taste, up to 24 hours 4. Place it in an oiled loaf pan. Important so it will not stick later on 5. Proof for another 24 hours in the fridge 6. Bake until nicely brown, half the time with steam