Seeded Tahini Pain Rustique

This bread is fantastic fresh or toasted!

If using fresh, serve with citrusy spreads and butter.

If toasted, it is amazing with avocado!

This bread is amazingly flavorful!  With the Levain developed,
and the multitude of seeds, plus the tahini, you have
a really tasty bread on many levels.

As Always,

ENJOY!

Recipe Source:  Toast and Jam by Sarah Owens

For the Sourdough Levain:

50g sourdough starter

250g water

220g bread flour

30g spelt flour

For the Soaker:

15g flax seed

15g poppy seed

15g sesame seeds

15g amaranth or quinoa

15g pepitas or sunflower seeds

For the Dough:

80g water

40g tahini sauce

150g bread flour

1/2 tsp. active dry yeast

80g spelt flour

25g rye flour

8g fine sea salt

For the Outer Coating:

60g mixed seeds as those used in the dough

Mix the Levain, cover and ferment at room temp. for 8-12 hours.

To the Levain add the water, flours, tahini and yeast, mix until shaggy. allow to autolyse 20 minutes, and then add the salt, mixing to distribute.

Remove dough from bowl and do slap-and-fold method for 5 minutes. Spread dough into a rectangle and begin incorporating the soaker. Return dough to bowl, cover and allow to proof for 2 hours.

If making dough in tins, cut dough in half and shape loaves.  Roll the outside in the seed mixture, and place in tins with seam side down, continuing proofing for 1-1 1/2 hours.

Bake at 435 degrees for 30-35 min.