Ржаной хлеб с семенами подсолнечника / Sunflower Rye Elegance

Sunflower Rye Elegance. Complexity level I (Enthusiast). (Level I - Enthusiast, Level II - Pre-Pro, Level III - Pro, Level IV - Bread Artist). Ingredients: • 100% hydration active dark or medium rye flour leaven – 140 g •Water#1 – 180 g •Water#2 – 35 g • medium rye flour – 180 g • whole wheat flour – 100 g • honey – 20 g • roasted sunflower seeds – 65 g • roasted flax seeds – 25 g • fine sea salt 7 g Supplemental Ingredients: • olive oil (a bit to sprinkle) • raw sunflower (a bit to sprinkle on the top) Instructions: 1. Make a rye leaven day before. Mix 65 g dark rye flour with 65 g water and 10 g rye active starter. Leave at room temperature for 6-10 hrs. 2. Add water #2 to the seeds and leave at the room temperature for 10 min. 3. In a large mixing bowl, combine the ingredients in the following order: water#1, leaven, honey, all flour, and salt on the top. 4. Mix for 10 min on medium speed. The dough should be slightly sticky. 5. Add the mixture of soaked seeds to the dough and mix until the seeds are evenly distributed throughout the dough. 6. Form the dough into a ball and cover it. Allow it to ferment at a temperature between 27-30°C (81-86F) for 1 hour. 7. Form the dough into the loaf. 8. Transfer the shaped loaf into a bread pan. 9. Using a silicone spatula, ensure that the bread’s surface is smooth and free of any cracks or uneven shapes. To do this, hold the silicone spatula in one hand and place it over the bread. Gently press down and then move the spatula from side to side. When you’re finished, the bread should have a smooth and even surface. 10. Sprinkle raw sunflower seeds on the top of the dough (optional). Use a spatula to gently press the seeds into the dough. 11. The final proofing process takes around 2-2.5 hours at a temperature range of 27-30°C (81-86°F). You can turn on the oven lights to provide a slightly warmer environment. 12. The dough is ready to bake when it has risen to approximately 2-3 times its original size, and you can see some small holes on the surface. This indicates that the dough has fully fermented and is prepared for baking. 13. Bake for 10 min at 240 C (465F) under the lid or with the steam. Then drop the temperature to 230 C (445F) and bake another 25-30 min with no lid or no steam. 14. Optional: You can check the temperature inside the loaf using a thermometer. The bread is ready when it reaches 100 C (210 F) inside. 15. Remove the bread from the oven and the pan. 16. Let it cool completely on a wire rack at least 2 hrs then pack into the plastic bag. After 12 hours at room temperature, rye bread yields the most outstanding taste and flavor.