- For the main dough
- 20 grams Yeast
- 50 milliliters lukewarm milk
- 250 grams Bread flour
- 1 tablespoon Rye flour (Type 1150)
- 50 grams Sourdough (available at the bakery)
- 20 grams honey
- 25 grams softened butter
- 10 grams salt
- 20 grams shelled Walnut
- 20 grams Hazelnuts
- 20 grams Pine nuts
- 20 grams Shelled pistachio
- 20 grams Pumpkin seed
- 30 grams raisins
- Pastry flour (for the work surface)
For the starter: In a bowl, whisk together the all-purpose flour and the bread flour. Stir in 225 ml (approximately 3/4 cup) of water. Cover and let sit overnight in a warm place: about 25-27°C (approximately 77-80°F).
For the main dough: in a bowl, dissolve the yeast in the lukewarm milk. Add the starter, the bread flour, rye flour, sourdough, honey, softened butter and salt and knead until the dough is smooth and elastic.
Knead in the nuts, seeds and raisins, lightly sprinkle the dough with flour, cover with a cloth and let rise in a warm place 25-27°C (approximately 77-80°F) for 30 minutes.
Knead the dough into a ball, then flatten to a rectangle.
Shape into a ball by folding in the sides and the ends towards the center.
Preheat the oven to 250°C (approximately 475°F). Line a baking sheet with parchment paper.
Place the shaped dough on the baking sheet seam-side down, cover with a cloth and let rise 30 to 45 minutes in a warm place. Place the baking sheet on the bottom rack of the oven and pour 1/4 cup of water onto the floor of the oven to create steam. After 10 minutes, reduce the oven temperature to 200°C (approximately 400°F) and bake the bread until golden brown and cooked through, about 30 minutes.