550 g water
150 g ripe sourdough starter
325 g spelt flour T150
200 g emmer flour
378 g sprouted grains (spelt, wheat, or a mix)
66 g pumpkin seeds
88 g flaxseeds
176 g sunflower seeds
18 g salt

Optional topping:
Mixed seeds (such as sunflower, pumpkin, flax, and sesame)

1. Mix everything at once

Place all the ingredients in a large mixing bowl: water, sourdough starter, flour, sprouted grains, seeds, and salt. Mix until everything is evenly incorporated into a heavy, wet dough.

This can also be done in a stand mixer using the paddle attachment.

2. Transfer directly to the tin

Grease a loaf tin well and transfer the dough directly into it—there is no bulk fermentation for this recipe. Press the dough firmly into the corners using a wet spoon or damp hands to remove any large air pockets, then smooth the top.

3. Optional: Add a seed topping

Sprinkle the top generously with a mixed seed blend and gently press the seeds into the dough so they adhere during baking.

4. Proof

Allow the dough to proof at room temperature for 4–5 hours, until you notice signs of fermentation, such as small cracks or a slight rise.

5. Bake (with steam)

Preheat the oven to 210°C (410°F).

Place a heatproof tray on the bottom rack of the oven. Just before baking, carefully pour hot water into the tray to create steam.

Bake the loaf for approximately 1 hour.

6. Check for doneness

The bread is fully baked when the internal temperature reaches 93°C (200°F).

If you don't have a thermometer, insert a wooden skewer into the center of the loaf—it should come out clean.

7. Cool completely

Allow the loaf to cool completely before slicing—preferably for several hours, or even overnight. This allows the crumb to fully set and improves both texture and flavor.