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72 Makes one 25-slice loaf | Preparation time: 110 minutes Ingredients Preparation For the dough: 42 g fresh yeast 420 ml water | cold 400 g rye flour 200 g plain white flour 3 tsp. salt 1 tsp. honey 150 g liquid sourdough 20 g linseeds 50 g sunflower seeds 50 g sesame seeds For sprinkling: 1 tbsp. sesame seeds 1 tbsp. linseeds 1 tbsp. sunflower seeds For glazing: 1 tsp. water For the loaf tin: 1 tsp. butter Accessories: Loaf tin, 30 cm long Rack Stir the yeast into the water to dissolve it. Add to the flour, salt, honey and sourdough and knead for 3–4 minutes until you have a soft dough. Add the linseeds, sunflower seeds and sesame seeds and knead for another 1–2 minutes. Form the dough into a ball, place in a bowl in the oven and cover with a damp cloth. Prove using the settings indicated for proving phase 1. Grease the loaf tin. Lightly knead the dough and transfer it to the loaf tin. Level the top with a wet rubber spatula, brush with water and sprinkle on the mixed seeds. Place the bread in the oven. Prove using the settings indicated for proving phase 2. Then take the bread out of the oven. Start the Automatic programme or pre-heat the oven. Place the bread in the oven and bake. Once baked, remove the bread from the tin and leave to cool on a cooling rack. Seeded loaf