Flax and Chia Seed Sourdough Bread

feelingfoodish.com

Katya Tsaioun

A Licensed Dietician Nutritionist working in the Boston area. www.lifestylenutritionmanagement.com

subheading: For the levain build:

Ripe starter , 20 g

Water , 120 g

All purpose flour , 120 g

subheading: For the dough:

Levain build , 200 to 250 g

Water , 750 g + 50 g

Bread flour , 600 g

All purpose flour , 300 g

White whole wheat flour , 100 g

Fine sea salt , 20 g

subheading: For the seed mixture:

Chia seeds , 80 g

Flax seeds , 80 g

Water , 320 g

subheading: Final dough baker's percents:

Bread flour 60%

All purpose flour 30%

Whole wheat flour 10%

Chia and flax seeds 16%

Water 87%

Levain 20%

Salt 2%

Directions at feelingfoodish.com

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