Whole wheat bread with seeds

This bread is my pure invention. How I arrived to it... simple. I had some flour pre-measured for a specific type of bread for the bread machine. As I do not use the bread machine anymore, I measured and combined the flour to be easy to use for my guests in case they were running out of bread. But this didn't happen and my measured flour was sitting there in my pantry. It was there, screaming to be used in a recipe and I was just ignoring it. But this time, it got my attention and I decided to use it. It was too difficult to find a recipe with sourdough exactly matching the proportions I had for my combined flour so I just went on, trusting only my feeling and experience.
This was the result and it was not at all disappointing. My husband, who is not easy to impress when it comes to bread, has noticed it, so it was clear to me then that there is something special about this bread.

Also, thanks Rick for all encouragements you made me, to try to make my own bread recipes. You were right, you cannot fail and in this way you may discover amazing recipes. And get a lot of experience.


Ingredients:

• 500g bread flour
• 500g whole wheat flour
• 650g water (at 20ºC)
• 200g sourdough (100% hydrated)
• 140g flax seeds and sunflower seeds mixed
• 20g salt

Directions:

1. Mix flour with water for 4 minutes in a standing mixer and let it rest covered for the autolyse for 1h.
2. Add sourdough, yeast and salt and mix 4 minutes on a low speed and 10 minutes on a higher speed.
3. Bulk fermentation 2h at in a warm place. I actually put a lid to my mixing bowl and let it in the sun.
4. Shape 2 round loaves and put them upside down in bannetons.
5. Final fermentation, for 1h45 at 24ºC. 
6. Preheat the oven at 260ºC with the baking stone inside.
7. Score and bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 220ºC.