Today’s bread has seeds in it. As a family we love seeded bread, and I’ve made it with commercial yeast, but not with my sourdough starter yet.

It’s kitchen cupboards yield a variety of seeds; I like to toast them for topping salads and cooked dishes. After a quick glance at a recipe on The Perfect Loaf, over confidence got the better of me. After a quick calculation I opted for 4% flax, 4% sesame and 5% sunflower seeds to add to my normal dough weight. I soaked the flax for about 30 minutes and toasted both sesame and sunflower seeds. After draining the flax I added both to the dough before kneading.

So far, so good. I’m now waiting to see how it proves.